Cheesy Baked Pasta With Spinach and Artichokes

Cheesy Baked Pasta With Spinach and Artichokes
 Tom Schierlitz
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

8
ounces
mezzi rigatoni or some other short pasta (1/2 box)
1
14-ounce can artichoke hearts, rinsed and quartered
1
9-ounce package frozen creamed spinach, thawed
1/4
cup
grated Parmesan (1 ounce)
2
cups
grated mozzarella (8 ounces)
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.
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 491
  • 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
What does this mean? See Nutrition 101.