CHEESY RIGATONI SKILLET WITH MUSHROOMS AND SPINACH
I had a totally different recipe for today, but guess what? I decided that I wanted to eat comfort food. It’s a Cheesy Rigatoni Skillet is another variation of my most simple comfort food – pasta sauce, cheese, and whatever veggies I can incorporate into the recipe. I’ve tried several recipes like this before, and I thought that it was time to document another. Today’s recipe was an oriental recipe that was inspired by a skillet lasagna that included mushrooms and spinach.
SUBSTITUTION FOR MUSHROOMS
Are you not a fan of mushrooms and spinach? There’s no problem. Cook some Italian sausage in a skillet and make use of it in place for or in combination with the mushrooms and spinach. The Cheesy Rigatoni Skillet is extremely versatile! Thanks to the simple fact that slices of mushrooms cost the same as whole mushrooms, as well as the ease of the garlic press, there was ZERO choice to make to prepare this recipe. It’s a cinch to make a meal If I do claim it so. 🙂 (Okay, so I added chopped parsley to the photos, but I wouldn’t have done it if I weren’t a food blogger whose business was dependent on gorgeous pictures.
2 Tbsp New Windowolive oil ($0.26)
Three cloves of garlic, chopped ($0.24)
8 oz mushrooms, sliced ($1.99)
24 oz pasta sauce (your favorite) ($1.49)
1/4 lb fresh spinach ($1.50)
8 oz rigatoni ($0.84)
8 oz of ricotta made from whole milk ($1.25)
2 Tbsp New Windowgrated Parmesan ($0.20)
1 cup shredded mozzarella ($0.94)
Salt and Pepper to your taste ($0.05)
In a large saucepan, bring boiling water for rigatoni. After it is boiling, add the pasta and cook until it is tender. Rinse in a strainer and keep aside until you need it.
After you have started the pasta, create the sauce. Add the garlic and olive oil to a large pan and cook for around one minute at medium-high heat or until the garlic is fragrant. Add the mushrooms sliced and an additional pinch of salt and pepper and cook till the mushrooms release all of their moisture and begin to turn brown around the edges (about 5 to 7 minutes).
The sauce should be added to the skillet. Stir the sauce while it cooks and dissolves any brown pieces off the surface of the pan. When the sauce is cooked enough, add the spinach and stir it in to cook the mixture until it is soft (about 5 minutes).
After the rigatoni is cooked and rinsed, mix it back into the pot along with the sauce and veggies and let it cook for a few minutes.
In one small bowl, mix the ricotta with Parmesan as well as one teaspoon of salt and black pepper. The ricotta mixture should be added to the skillet, forming drops over the surface. Then gently fold the ricotta mixture into the pasta, leaving at the halfway point, leaving pockets of ricotta left in your sauce as well as the pasta.
Sprinkle the shredded mozzarella on top of the pasta, then place a lid on the skillet and allow it to cook on low until the cheese has melted. Suppose you would like the cheese to darken slightly; put it in your oven’s broiler (without lid) and monitor it closely until you see some brown spots. Serve it hot.