Rigatoni Fiorentina is a yummy pasta dish that's full of flavors and textures. It's made with big, tube-shaped pasta called rigatoni, mixed with chicken, spinach, and cheese, all baked together in a tasty tomato sauce. This dish is like a cozy hug in a bowl, perfect for when you want something hearty and comforting.
It's got protein from the chicken, greens from the spinach, and lots of cheesy goodness. Plus, it's baked until the cheese on top gets all melty and golden. It's a great meal for family dinners or when you have friends over because it's easy to make a lot at once.
Why This Recipe Works
This recipe is a hit because it combines so many favorite ingredients into one dish. The rigatoni pasta is perfect for holding onto the tomato sauce and cheese, so you get a delicious bite every time. The chicken makes it filling and adds a nice texture contrast to the soft pasta and spinach. Plus, the spinach adds a pop of color and makes it a bit healthier. When you bake it all together, the flavors meld in the best way, and the cheese on top gets beautifully browned and bubbly. It's a dish that feels special without being too complicated to make.
Another great thing about Rigatoni Fiorentina is how versatile it is. If you have vegetarians in the family, you can easily leave out the chicken and add more veggies, like mushrooms or zucchini. It's also great for leftovers because it reheats well, so you can enjoy it for lunch the next day. This recipe is proof that you don't need a ton of ingredients or time to make a delicious, satisfying meal. Whether it's a weeknight dinner or a casual get-together with friends, Rigatoni Fiorentina is sure to impress everyone at the table.
Ingredients
Rigatoni Pasta - Thick tubes that hold sauce well. Penne or ziti can be used as substitutes.
Spinach - Adds a fresh, slightly earthy flavor. Frozen spinach can be used if fresh is not available, just make sure to thaw and drain it well.
Tomato Sauce - The base of the sauce. Homemade or store-bought marinara works.
Mozzarella Cheese - Adds creaminess and melts beautifully for a gooey texture. Ricotta or provolone are good substitutes for a different flavor profile.
Chicken Breast - Provides protein and texture. Can be substituted with tofu or omitted for a vegetarian option.
Tips
- Salt the pasta water well; it's your chance to flavor the pasta.
- Cook the rigatoni until just al dente since it will continue cooking in the oven.
- Squeeze out as much water as possible from the spinach to prevent the sauce from getting too watery.
- Layer the ingredients evenly in the baking dish to ensure every bite has a good mix of flavors.
- Let the baked pasta rest for a few minutes before serving to set the layers and make it easier to cut.
How to Serve
Rigatoni Fiorentina is a hearty, comforting dish perfect for family dinners or gatherings with friends. It combines pasta, chicken, spinach, and cheese in a delicious tomato sauce, baked until bubbly and golden. This dish is a great way to sneak some greens into your meal in a way that everyone will love.
- With a Side Salad: A light, crisp salad on the side balances the richness of the pasta. Consider a simple mixed greens salad with a balsamic vinaigrette.
- Garlic Bread: Serve with slices of warm, buttery garlic bread perfect for dipping into the sauce.
- Wine Pairing: A glass of Chianti or another medium-bodied red wine complements the tomato-based sauce and the heartiness of the chicken.
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Rigatoni Fiorentina
Ingredients
- 12 oz rigatoni pasta
- 2 tablespoons olive oil
- 1 lb chicken breast cut into bite-sized pieces
- Salt and pepper to taste
- 3 cups fresh spinach chopped
- 2 cups tomato sauce marinara
- 1 cup mozzarella cheese shredded
- ½ cup grated Parmesan cheese
- Optional: Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the spinach and sauté until wilted, about 2-3 minutes.
- In a large mixing bowl, combine the cooked rigatoni, cooked chicken, sautéed spinach, tomato sauce, and half of the mozzarella cheese. Mix well.
- Transfer the pasta mixture to a baking dish. Top with the remaining mozzarella and the grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let it rest for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition
Notes
• Cook the rigatoni until just al dente since it will continue cooking in the oven.
• Squeeze out as much water as possible from the spinach to prevent the sauce from getting too watery.
• Layer the ingredients evenly in the baking dish to ensure every bite has a good mix of flavors.
• Let the baked pasta rest for a few minutes before serving to set the layers and make it easier to cut.