Ingredients
– 12 ounces rigatoni pasta, cooked al dente
– 2 cups fresh spinach, sautéed and drained
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 2 cups heavy cream (or half-and-half)
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup panko breadcrumbs
– 1 tablespoon olive oil
– Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
3. Slowly whisk in heavy cream, stirring until the mixture thickens. Add garlic powder, onion powder, salt, and pepper.
4. Remove the sauce from heat and stir in 1 cup of mozzarella and 1/2 cup Parmesan until melted.
5. In a large mixing bowl, combine the cooked rigatoni, sautéed spinach, and the cheese sauce. Mix well.
6. Pour the mixture into the prepared baking dish. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
7. In a small bowl, mix panko breadcrumbs with olive oil. Spread evenly over the top of the casserole.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with parsley before serving.