Tuesday, March 1, 2011

Cheesy Baked Pasta With Spinach and Artichokes

This is like spinach artichoke dip on pasta!

Cheesy Baked Pasta With Spinach and Artichokes

Serves 4

Hands-on Time: 25m

Total Time: 25m


  • 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


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.


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

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