mezzi rigatoni

This Creamy Mezzi Rigatoni with Roasted Garlic & Spinach is a pasta lover’s dream. The mezzi rigatoni grabs every bit of the velvety sauce, while the roasted garlic brings a mellow, savory depth that’s pure comfort. A handful of spinach adds freshness and color, making this dish feel indulgent and nourishing all at once. Perfect for weeknights when you want something warm, creamy, and satisfying in under 30 minutes.

Ingredients

• 12 oz mezzi rigatoni
• 1 head of garlic (or 4 cloves, minced)
• 2 tbsp butter
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 2 cups baby spinach
• Salt and pepper to taste
• Optional: red pepper flakes for a little heat

Directions

1. Cook the pasta: Boil a pot of salted water and cook 12 oz of mezzi rigatoni until al dente. Reserve ½ cup of pasta water, then drain.
2. Roast the garlic: While pasta cooks, roast a whole head of garlic (wrap in foil, drizzle with olive oil, and bake at 400°F for 20 minutes). Or sauté 4 minced garlic cloves in a pan with olive oil until golden for a quicker option.
3. Make the sauce: In a large skillet, melt 2 tbsp butter and add the roasted or sautéed garlic. Stir in 1 cup heavy cream and bring to a simmer.
4. Add cheese & spinach: Mix in ½ cup grated parmesan cheese until melted, then toss in 2 cups fresh baby spinach and stir until wilted.
5. Combine: Add drained pasta and a splash of pasta water for a silky sauce. Stir until everything is coated and creamy.
6. Serve: Top with extra parmesan and black pepper.