Baked Rigatoni and Spinach:

I saw this on Dave Leiberman's show on Food Network. For me to try something that is shown on tv, all that matters is the dish should look good and be a simple one to follow. The very next day, its on my dinner plate. Absolutely loved this one!

I made a few changes based on what I had available at that time.

You will need:

3 Cups Rigatoni pasta
2 tsps olive oil
2 tbsp butter
1 medium onion, minced
2 cloves garlic, finely chopped
4 tbsp all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
1 10 oz frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese or Creme cheese
3/4 cup grated Mozzarella cheese

Preheat the oven to 350 degrees F.

Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.

To make the Bechamel sauce:

Melt the butter in a large saucepan over medium heat and add the onions and garlic. Saute till softened. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.

Transfer cooled bechamel to a large mixing bowl and add the spinach and ricotta. Mix in rigatoni and transfer to a greased loaf pan. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, and the sides are bubbly.

Let sit for a few minutes before serving.