Wednesday, February 1, 2012

Baked Rigatoni Florentine..........

I found this recipe looking for ideas to try out a new product I had found, Philadelphia Cooking Creme.  I found way more than a recipe idea.  I discovered Laura in the Kitchen, a web show with a charming host Laura Vitale.  She makes videos that make cooking look easy, does authentic Italian food, and will take requests for recipes too.

Baked Rigatoni Florentine


1 10 oz Tub of Philadelphia Cooking Creme - Savory Garlic
10 ounce(s) of Frozen Chopped Spinach, any excess water squeezed out
1/2 pound(s) of Rigatoni (uncooked)
1 pinch of Fresh Grated Nutmeg (very small pinch)
1/2 cup(s) of Fresh Grated Fontina Cheese
1/4 cup(s) of Fresh Grated Parmiggiano Reggiano Cheese
1 pinch of Salt and Pepper, to taste
Fill a large pot with water and sprinkle in a good amount of salt and bring it to a boil.
Add the pasta to the boiling water and cook according to package instructions.
Meanwhile to make the sauce, simply add the Philadelphia Cooking Creme to a large non stick sauté pan that’s been preheating over medium heat, and add in about ½ cup of the starchy cooking water. Whisk to combine and just cook it for about 1 minute or until the sauce is melted and it has a nice thick constancy.
Add the spinach to the sauce and season with a pinch of nutmeg and salt and pepper to taste. Cook together for about 1 minute and turn off the heat.
Drain the pasta and add it to the sauce. Mix everything to combine and pour into a casserole dish. Sprinkle the top evenly with both cheeses and pop under the broiler for just a couple minutes or until the cheese has melted and everything is golden brown and bubbly. Serve immediately!

Here's a video to show you exactly what to do!

This was so easy and very delicious.  Give it a try, you won't be disappointed.

Have a wonderful day!


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