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Cheesy Baked Pasta With Spinach and Artichokes

Cheesy Baked Pasta With Spinach and Artichokes
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 491
  • Fat 19g
  • Sat Fat 10g
  • Cholesterol 68mg
  • Sodium 1,045mg
  • Protein 27g
  • Carbohydrate 54g
  • Sugar 3g
  • Fiber 5g
  • Iron 3mg
  • Calcium 449g
What does this mean? See Nutrition 101 .

Quick Tip

The pasta can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.