Baked Rigatoni Florentine
Instructions
1. Fill a large pot with water and sprinkle in a good amount of salt and bring it to a boil.
2. Add the pasta to the boiling water and cook according to package instructions.
3. Meanwhile to make the sauce, simply add the Philadelphia Cooking Creme to a large non stick saut pan thats been preheating over medium heat, and add in about cup of the starchy cooking water. Whisk to combine and just cook it for about 1 minute or until the sauce is melted and it has a nice thick constancy.
4. Add the spinach to the sauce and season with a pinch of nutmeg and salt and pepper to taste. Cook together for about 1 minute and turn off the heat.
5. Drain the pasta and add it to the sauce. Mix everything to combine and pour into a casserole dish. Sprinkle the top evenly with both cheeses and pop under the broiler for just a couple minutes or until the cheese has melted and everything is golden brown and bubbly. Serve immediately!
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