Rigatoni Spinach Pasta

I adapted this recipe from food channel. My husband and myself  recently become very addicted to Italian food. We’ve had a party at our home and I planned to prepare totally different kind of  dishes on that day.  I used to watch Food TV whenever I get time. I found this recipe and most likely the combination of spinach and pasta is very interesting, so I made this spinach rigatoni pasta for the party and it was a sooper dooper hit. Everyone loved it. It is easy to make too.

Ingredients:

• Rigatoni Pasta :  1 lb
• Olive oil : 1 tbsp
• Unsalted Butter : 1/2 stick
• Shallot : 1 (large) minced
• Mozarella cheese : 1/2 lb
• Garlic :  2 cloves (Pressed)
• All purpose flour : 1/4 cup
• Milk : 1 1/2 cups
• Ground Nutmeg powder : 1/4 tsp
• Ricotto cheese : 2 cups
• Eggs : 2 (beaten)
• Frozen Spinach : 1 lb(thawed and squeezed out of water)
• White Wine : 1/2 cup
• Salt : Required to taste
• Black pepper : 1tsp

Method Of Preparation:

1. Boil the rigatoni pasta with some salt for 6 minutes in high heat.
2. When its done drain the water and let it sit for some time until its fully drained .
3. Now squeeze the water out of the frozen spinach, chop them and keep it aside.
4. In a large mixing bowl add the spinach, bechamel sauce, 2 cups of ricotta cheese, 2 large eggs and little salt mix them all together.
5. Now add the pasta into the above mixture mix it all together. keep it aside.
6. Grease 9 by 8 Inch baking pan and slowly transfer the above pasta mixture into it spread them equally in the pan.
7. Sprinkle some mozzarella cheese on top of it.
8. Preheat the oven for 360 degree .
9. Cover the pan loosely with aluminum foil and bake them for 40 minutes and remove the foil and again bake them for 20 minutes. Or the cheese is lightly brown on top.

Bechamel sauce :

1. In a pan melt the butter over medium heat . After that add the shallots and garlic.
2. Don’t fry them just toss them in butter for 3-4 minutes in medium heat.
3. Now add the all purpose flour into the pan and mix it all together to make it a smooth paste.Add the flour and stir until a smooth paste forms.
4. Gradually whisk in the wine and then the milk.
5. 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.