Creamy Spinach & Rigatoni Bake

• 1 package (16 ounces) rigatoni
• 8 ounces sliced pancetta, chopped
• 3/4 cup butter, cubed
• 1/2 cup chopped onion
• 3/4 cup all-purpose flour
• 1-1/2 teaspoons salt
• 3/4 teaspoon pepper
• 5-1/4 cups 2% milk
• 4 cups shredded Italian cheese blend
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup shredded Parmesan cheese

1. Preheat oven to 375u0b0. Cook rigatoni according to package directions.
2. Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean.
3. In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted.
4. Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese.
5. Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

rigatoni, pancetta, butter, onion, flour, salt, pepper, milk, italian cheese, water, spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/creamy-spinach-rigatoni-bake/ (may not work)