Rigatoni Florentine

Recipe View 35 mins Preheat oven to 400°F (200°C). Prepare the roasted garlic: Slice the top off the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30-40 minutes, or until cloves are soft and fragrant. (35 minutes)

Recipe View 8 mins While the garlic roasts, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, until al dente. Reserve about 1 cup of pasta water before draining. (8 minutes)

Recipe View 7 mins In a large, deep skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned and cooked through. (7 minutes)

Recipe View 2 mins Once the roasted garlic is cool enough to handle, squeeze the softened cloves into the skillet with the chicken. (2 minutes)

Recipe View 10 mins Pour in the heavy cream and marinara sauce. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce has slightly thickened. (10 minutes)

Recipe View 3 mins Add the chopped spinach to the sauce and cook until wilted. (3 minutes)

Recipe View Stir in the cooked rigatoni and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Recipe View Stir in 1 cup of mozzarella cheese until melted and creamy. Serve immediately, garnished with additional mozzarella cheese.