Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta)

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  tablespoon  minced garlic
• 2  tablespoons flour
• 2  cups milk
• 1  cup water
• 1  chicken bouillon cube
• 1  lb frozen spinach, thawed and drained
• 4  ounces cream cheese
• 4  ounces sour cream
• 1  cup monterey jack cheese
• 1  cup parmesan cheese, divided
• 1  pinch cayenne pepper
•  salt and pepper, to taste
• 16  ounces rigatoni pasta, cooked
• 1  cup  breadcrumbs

Directions

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.