Serves: 4
Total Calories: 415
Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture set aside.
Cook rigatoni according to package directions drain, return to pot, cover and keep warm if necessary.
Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.
Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.
Place drained rigatoni or macaroni in a large serving dish. Pour sauce over toss if desired. Sprinkle with Romano cheese and pass additional cheese.
This Rigatoni Florentine recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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