Creamy Sausage Spinach Rigatoni

Instructions

Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/nStep 2 In a large skillet, heat olive oil over medium heat and cook the sausage until browned and fully cooked.
/nStep 3 Add minced garlic and cook until fragrant.
/nStep 4 Stir in sun-dried tomatoes and spinach, cooking until the spinach wilts.
/nStep 5 Pour in chicken broth and heavy cream, stirring to combine.
/nStep 6 Add mozzarella, parmesan, Italian seasoning, salt, and black pepper, stirring until the sauce is smooth and creamy.
/nStep 7 Add the cooked rigatoni to the skillet and toss until fully coated in the sauce.
/nStep 8 Simmer for a few minutes until everything is heated through, then serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of cream or broth to loosen the sauce. Avoid overheating to maintain the creamy texture.