Prep 5 mins
Cook 15 mins
This recipe is from Body Break.
- 4 cups cooked rigatoni pasta
- 2 tablespoons all-purpose flour
- 2 1⁄4 cups skim milk
- 1 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 (300 g) package frozen spinach, thawed & drained
- 1⁄2 cup grated light cheddar cheese
- 1⁄4 cup lowfat parmesan cheese
- Add all ingredients except rigatoni in a saucepan.
- Cook at medium heat until cheddar cheese is melted.
- Pour over pasta and toss to combine.