Creamy rigatoni pasta with spinach and a velvety homemade sauce will knock you off your feet. It’s easy, simple, and delicious!

Creamy Rigatoni Pasta

Rigatoni pasta in under 20 minutes is coming right up. I love a good creamy pasta that is filled with green, vibrant goodies. Spinach!!! Yes, this is what compliments your big barrel pasta. If you want to add some protein to this recipe, you can add my baked chicken breast or my white pasta sauce.

Ingredients

Creamy Rigatoni Pasta 1
  • Pasta—You can’t go wrong with these unique pasta pieces. They are kid-friendly and will have you return to the pot for more.
  • Heavy Cream- This will allow your pasta to become nice and thick.
  • Seasoning—I love that this recipe doesn’t need much seasoning. Simple black pepper and salt work just fine.
  • Minced Garlic- This gives the creamy rigatoni a flavor that your tastebuds won’t let you forget.
  • Butter- You can’t go wrong with the butter. It’s the show’s star when it comes to making the sauce.

How To Make Creamy Rigatoni Pasta?

  1. Cook your pasta as instructed on the back of the package.
  2. Add butter to a pan and allow to melt. Next, add minced garlic and heavy cream. Reduce heat to low and stir.  
  3. Slowly stir in parmesan cheese until melted, and the sauce becomes creamy.
  4. Season with salt and pepper to taste. Add the cooked rigatoni pasta to the pan and mix to coat with the creamy sauce.
  5. Take away from heat and serve hot, garnished with chopped fresh parsley.

Variations

  • Add some juicy chicken breast to this creamy rigatoni to ensure you get that added protein layer.
  • Add fresh chopped broccoli to the mix. This is similar to my white chicken pasta, just without the spinach! It’s so good.

In conclusion

Once you try this insanely delicious rigatoni pasta, you won’t want to eat anything else. When it comes to the sauce, homemade is the way to go. Also, keep in mind that less is more.

Creamy Rigatoni Pasta

Creamy rigatoni pasta with spinach and a velvety homemade sauce will knock you off your feet. It's easy, simple, and delicious!
Creamy Rigatoni Pasta 4
Author: Ronalyn

Ingredients  

  • 8 ounces Rigatoni pasta
  • 1 Cup Heavy cream
  • 1 Cup Mozzarella cheese Shredded
  • 2 Tablespoons Butter
  • 1 Teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/2 Teaspoon Paprika
  • 4 Ounces Cream cheese
  • 2 Cups Baby spinach chopped
  • 1 Tablespoon Minced Garlic

Instructions

  • Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
    8 ounces Rigatoni pasta
  • In a large skillet, melt the butter over medium heat. Add the minced Italian seasoning, salt, pepper, and paprika. Stir well.
    2 Tablespoons Butter, 1 Teaspoon Italian seasoning, Salt and pepper to taste, 1/2 Teaspoon Paprika, 1 Tablespoon Minced Garlic
  • Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
    1 Cup Heavy cream
  • Reduce the heat to low and add the shredded mozzarella cheese and cream cheese. Stir until melted and smooth.
    1 Cup Mozzarella cheese, 4 Ounces Cream cheese
  • Add the chopped baby spinach to the skillet and cook for 2-3 minutes until wilted.
    2 Cups Baby spinach
  • Add the cooked rigatoni pasta to the skillet and toss to coat with the sauce and spinach. Cook for an additional 2-3 minutes.
  • Taste and adjust the seasoning if desired.
Course Main Course
Cuisine American

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