Cheesy Baked Pasta With Spinach and Artichokes

cheesy-baked-pasta-spinach
Photo by  Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 491 calories
    • Fat 19 g
    • Sat Fat 10 g
    • Cholesterol 68 mg
    • Sodium 1,045 mg
    • Protein 27 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 449 g

Ingredients

  1. Check 8ounces mezzi rigatoni or some other short pasta (1/2 box)
  2. Check 1 14-ounce can artichoke hearts, rinsed and quartered
  3. Check 1 9-ounce package frozen creamed spinach, thawed
  4. Check 1/4cup grated Parmesan (1 ounce)
  5. Check 2cups grated mozzarella (8 ounces)
  6. Check black pepper

Directions

  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
  3. Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish. Sprinkle with the remaining cup of mozzarella.
  4. Broil until the cheese is browned in spots, 2 to 3 minutes.