I can honestly say that this might be the best thing I've ever made. It ranks right up there with Coffee Crusted Tri Tip and Nutella Chocolate Chip Cookies. 
Ingredients Spinach Alfredo Sauce - ½ cup (1 stick) butter
- 3 cups baby spinach
- 4 cloves garlic (crushed)
- 2 cups soy milk
- 1 tsp sea salt
- ½ tsp black pepper
- 1 ½ cups parmesan cheese (grated)
- ½ cup ricotta cheese
- ¼ cup asiago cheese (grated)
- ½ lb rigatoni pasta
- 2 tbsp mozzarella cheese (finely shredded)
- 2 tbsp parmesan cheese (finely grated)
- 2 tbsp asiago cheese (finely grated)
- 2 cups ricotta cheese
- ¼ cup fresh basil
- 1 tsp dried oregano
- 1 tsp dried parsley
Once the butter is melted, add the spinach. 
Saute for 2-3 minutes then add the garlic and sauté for an additional minute. Next add the milk, salt, pepper, parmesan, ricotta and asiago cheeses. 
Whisk well and simmer on low for 15-20 minutes while preparing the pasta. Begin by boiling a large pot of water and cooking the pasta for app. 10 minutes or just before al dente. 
In a small bowl combine the mozzarella, parmesan, asiago, ricotta, basil, oregano and parsley. 
Fill a pastry bag or Ziploc bag with with the cheese herb mixture. If you have a piping tip that's the easiest way to do it. If not, simply cut a small hole in the corner of the bag. 
Pipe the cheese mixture into the rigatoni pasta noodles. 
Cheesy filled pasta, my favorite! Pour half of the Spinach Alfredo Sauce into the bottom of an oven-safe baking dish. 
In a circular motion, add the filled pasta noodles to the pan. 
Pour the remaining sauce on top. 
Grate on a little extra parmesan cheese… if you're feeling cheese crazy (as obviously I was when preparing this dish!) Bake for 25-30 minutes. 
Then dig in to the creamiest baked pasta dish you've ever eaten! 
Vegetarian Option: This recipe is vegetarian. Gluten Free Option: Use gluten-free pasta to make this recipe gluten-free.Source: http://ladiesblog.net/vegetarian-recipes-four-cheese-stuffed-baked-rigatoni-with-spinach-alfredo-sauce.html
