CHEESY RIGATONI SKILLET WITH MUSHROOMS AND SPINACH

This one-pan cheesy rigatoni skillet is loaded with tender pasta, sautéed mushrooms, and fresh spinach, all smothered in a creamy cheese sauce. Ready in under 30 minutes, it’s a satisfying vegetarian meal that’s perfect for busy nights or cozy dinners.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: Serves 4

Ingredients:

12 oz rigatoni pasta
2 tbsp olive oil
8 oz mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups milk (whole or 2%)
2 tbsp all-purpose flour
Salt and pepper, to taste
½ tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Instructions:

Cook rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until tender and browned, about 5-6 minutes. Add garlic and sauté for 1 minute until fragrant.
Sprinkle flour over mushrooms and stir to coat. Slowly whisk in milk, stirring constantly until sauce thickens (about 3-5 minutes).
Stir in mozzarella and Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.
Add cooked rigatoni and fresh spinach to the skillet. Toss gently until spinach wilts and pasta is coated evenly with cheese sauce.
Garnish with chopped parsley and extra Parmesan if desired.

Serving Suggestions:

Serve with garlic bread or a fresh green salad
Pair with a crisp white wine for a cozy dinner

Tips:

Use fresh spinach for best texture; baby spinach works great.
For a creamier sauce, add a splash of heavy cream or cream cheese.
To add protein, toss in cooked chicken

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