Creamy Ricotta and Spinach Rigatoni
A comforting pasta dish featuring a velvety ricotta and spinach sauce tossed with rigatoni.
⏱ 10 min prep · 15 min cookServes 4520 cal · 18g proteinvegetariancomfortkid friendly
Ingredients
- 500 g rigatoni
- 250 g ricotta
- 200 g frozen spinach
- 50 g parmesan
- 3 clove garlic
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Boil a large pot of salted water and cook rigatoni according to package directions.
- 2
In a large pan, sauté minced garlic in olive oil until fragrant.
- 3
Stir in the thawed spinach and ricotta, cooking until warmed through.
- 4
Drain pasta, reserving a splash of water, and toss into the sauce with parmesan.
- 5
Season with salt and pepper before serving.
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