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

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.

Tip

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