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Ingredients
1 pound rigatoni
2 tablespoons olive oil
2 tablespoons butter
3 cups mushrooms, sliced
2 onions, diced
12 garlic cloves, minced
2 tablespoons crushed red pepper flakes
15 fresh basil leaves
2 (15 ounce) cans diced tomatoes
1/2 cup cream cheese
1/2 cup ricotta cheese
1 cup cheddar cheese
2 cups fresh spinach
Preparation
01In a large pot, start boiling water for the pasta. Add a good amount of salt to it.
02Heat oil & butter on medium heat in a large pan.
03Add in the mushrooms and let them cook down for 2-3 minutes. Then add in the onions, garlic, crushed red pepper flakes, salt, black pepper and basil leaves. Let this cook for another 2-3 minutes.
04Add in your diced tomatoes. Let the tomatoes cook and absorb all the flavors as the pasta cooks.
05At this point, your pasta water should be boiling. Add in your pasta to the pot of boiling water.
06Before the pasta is al dente, give the sauce a mix and add in your cream cheese & ricotta cheese to the sauce. Taste for seasoning.
07Once the pasta is al dente, strain it into a bowl to save some of the pasta water and add the pasta into the sauce
08Add in a 1/2 cup of pasta water to your sauce if needed for a smoother consistency.
09Add in the fresh spinach and mix until it has wilted.
10Add in your cheddar cheese and mix well until the cheese has melted. Mix, serve and enjoy!
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