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| Rigatoni Florentine |
A pasta recipe with roasted garlic in a tangy, red sauce.
Ingredients :
- 1 (16 ounce) package rigatoni pasta
- 2 tablespoons olive oil
- 2 kilos boneless fowl, cubed
- three cloves garlic, chopped
- 1 pint heavy cream
- 26 oz. Spaghetti sauce
- 10 oz. Fresh spinach, washed and chopped
- 1 cup shredded mozzarella cheese
Instructions :
| Prep : | Cook : 8M | Ready in : |
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Notes :
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