Ingredients
- Pasta Bake:
- 1 pound rigatoni pasta (or any similar shape, cooked according to package instructions)
- 3 cups rotisserie chicken, cooked and shredded
- 4 ounces fresh spinach (you can also use frozen spinach, but make sure to thaw and drain it)
- Sauce:
- 1 stick (8 tablespoons) butter
- ½ cup all-purpose flour
- 5 ½ cups warm whole milk (or you can substitute with half-and-half for a richer sauce)
- 1 ½ teaspoons salt (adjust to taste)
- 3 cloves garlic, grated or minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (for a smoky flavor)
- ½ teaspoon nutmeg (for warmth and depth)
- 1 (4-ounce) block fontina cheese, shredded (you can substitute with mozzarella, gouda, or cheddar for a different flavor)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 11×7 or 13×9 baking dish with butter or cooking spray and set aside.
- Cook the Pasta: Cook the rigatoni pasta until just under al dente (it will continue cooking in the oven). Drain and transfer the pasta to the prepared baking dish. Add the shredded rotisserie chicken and fresh spinach to the pasta.
- Make the Creamy Sauce: In a saucepan or Dutch oven over medium-high heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually add the warm milk to the roux, stirring constantly until the sauce thickens and becomes creamy. Season the sauce with salt, pepper, smoked paprika, oregano, garlic, and nutmeg. Stir to combine and cook for an additional minute, allowing the flavors to meld.
- Combine and Coat: Pour the creamy sauce over the pasta, chicken, and spinach mixture. Stir until everything is evenly coated in the sauce.
- Add the Cheese: Sprinkle the shredded fontina cheese evenly over the top of the dish. For extra flavor, you can add some grated Parmesan on top of the fontina.
- Bake: Bake the dish for 15-20 minutes, or until it’s bubbly and the cheese is melted. If the top isn’t golden brown, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
- Serve: Let the pasta bake rest for a few minutes before serving to allow the sauce to thicken slightly. Serve warm and enjoy!
Notes
- Add More Veggies: For extra nutrients, add some sautéed mushrooms, zucchini, or sun-dried tomatoes to the mix.
- Cheese Variations: Swap the fontina for mozzarella, cheddar, or a blend of your favorite cheeses.
- Spicy Kick: For some heat, add a pinch of red pepper flakes to the sauce while it’s simmering.
- Crispy Topping: For an extra crispy topping, sprinkle some breadcrumbs on top with the cheese and bake until golden.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
