Baked Rigatoni with Caramelized Onion Cream, Spinach, and Provolone Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a medium baking dish.

2. 2

   Bring a large pot of salted water to a boil with 1 teaspoon salt. Cook the rigatoni 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and set aside.

3. 3

   While the pasta cooks, heat the olive oil and butter in a large skillet over medium-low heat. Add the onions and 1/4 teaspoon salt. Cook for 14 to 16 minutes, stirring often, until very soft and deeply golden.

4. 4

   Add the garlic and dried thyme to the skillet. Cook for 1 more minute until fragrant.

5. 5

   Add the fresh spinach and cook for 2 to 3 minutes until wilted. Stir in the heavy cream, vegetable broth, black pepper, lemon zest, and lemon juice. Simmer gently for 3 minutes to blend the flavors.

6. 6

   Add half of the provolone and half of the Parmesan to the sauce. Stir until melted. If the mixture is too thick, add the reserved pasta water little by little until you have a creamy sauce that coats the pasta well.

7. 7

   Add the drained rigatoni to the skillet and toss until evenly coated with the onion and spinach sauce. Taste and adjust with the remaining salt if needed.

8. 8

   Transfer the pasta to the prepared baking dish. Mix the breadcrumbs with the remaining provolone and remaining Parmesan, then scatter evenly over the top to create a crust.

9. 9

   Bake for 12 to 15 minutes at 220 °C / 425 °F, until bubbling and golden on top. For extra color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle and the crust stays crisp.