Cheesy Baked Pasta with Spinach and Artichokes

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8 oz rigatoni, or other short pasta
1 14 oz can artichoke hearts, rinsed and quartered
1 9 oz pkg frozen creamed spinach, thawed
1/4 cup grated Parmesan
2 cups grated mozzarella
1. Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
2. Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ΒΌ teaspoon pepper to the pasta and toss to combine.

3. Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.


Candace Trotter

Member since Nov 2009

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