Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta)

Recipe by Nurse Amanda

I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out.

Top Review by SarasotaCook

I made this for PAC 2010. I thought it was very good, a bit rich for me (just me), but very good. I did use chicken broth vs bouillon and water, but same result, and I did use a bit more 1/4 cup more, just to thin it out a bit. Followed exactly. I made 1/2 recipe as I was trying it, but I definitely enjoyed it and would make it again. It is very easy. You may want to mention cooking temps for the saute. I did mine on medium so the onion/garlic didn't burn, then still over medium, I then added the broth, cheese and then the milk and sour cream so no curdling takes place. Make sure to note that the sauce should not come up to a boil as the sauce can curdle. Also, it is easier to add the sauce to the pasta in the pot then the pasts to the sauce - unless it was made it a big pan. Easier method. Nice dish. I topped it with some chopped toasted pine nuts which was a great taste and had some sliced heirloom tomatoes on the side. Thx for a nice dish. Lunch leftovers tomorrow. (love leftovers) Kim

Ingredients Nutrition


  1. Saute onions and garlic in olive oil until just soft.
  2. Sprinkle flour over mixture in pan and stir well.
  3. Pour milk and water into the pan and mix until there are no more lumps.
  4. Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
  5. Stir well until the cheese is melted.
  6. Add pasta to sauce and mix well.
  7. Pour into a greased 9x13 baking dish.
  8. Top with bread crumbs and the remaining parmesan cheese.
  9. Bake at 350 for 30-45 minutes or until the crust is just golden brown.

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