Description
This Creamy Baked Rigatoni with Bechamel Sauce and Garlic Sauteed Spinach is the ultimate comfort food. Golden, bubbly cheese, tender pasta, and garlicky spinach make this a rich, satisfying dish perfect for family dinners or special gatherings.
Ingredients
- Rigatoni Pasta: 1 pound – sturdy and ridged, perfect for holding sauce.
- Fresh Spinach: 6 cups – sautés down to a tender, flavorful layer.
- Garlic Cloves: 3, minced – adds aromatic depth to the spinach.
- Olive Oil: 2 tablespoons – for sautéing the spinach and garlic.
- Butter: 4 tablespoons – forms the base of the béchamel sauce.
- All-Purpose Flour: 1/4 cup – thickens the sauce.
- Whole Milk: 4 cups – creates a creamy béchamel.
- Nutmeg: 1/4 teaspoon – a traditional seasoning for béchamel, adds warmth.
- Salt: 1 teaspoon – enhances overall flavor.
- Black Pepper: 1/2 teaspoon – balances the creaminess.
- Parmesan Cheese: 1/2 cup, grated – sharp, salty flavor for depth.
- Mozzarella Cheese: 1 1/2 cups, shredded – gives that gooey, melty top.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- Combine Ingredients: Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Prepare Your Cooking Vessel: In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat.
- Assemble the Dish: In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly add milk, whisking constantly until smooth. Season with nutmeg, salt, and pepper. Stir in Parmesan. Fold in the pasta and sautéed spinach.
- Cook to Perfection: Transfer everything into the baking dish. Sprinkle mozzarella evenly on top.
- Finishing Touches: Bake for 25–30 minutes, until bubbling. Switch to broil for the last 2–3 minutes for a golden crust.
- Serve and Enjoy: Garnish with extra Parmesan or fresh parsley. Serve hot and creamy.
Notes
- Cook pasta 2 minutes shy of al dente so it finishes perfectly in the oven.
- Add milk gradually to béchamel to prevent lumps.
- Let the dish rest for 5 minutes before serving to firm up.