Cheesy Baked Pasta With Spinach & Artichokes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Real Simple April 2010 Ingredients:
8 ounces rigatoni pasta |
1 (14 ounce) can artichoke hearts, rinsed and quartered |
1 (9 ounce) package frozen creamed spinach, thawed |
1/4 cup parmesan cheese, grated |
2 cups mozzarella cheese, grated |
black pepper |
Directions:
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 1/4 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.
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