Spinach Artichoke Rigatoni

Use rigatoni or any other tube shape pasta, like penne.

Spinach Artichoke Rigatoni

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups uncooked rigatoni or large tube pasta

  • 1

    pkg 10oz frozen creamed spinach OR 10oz of homemade creamed spinach

  • 14

    oz artichoke hearts, water packed, rinsed drained and quartered

  • 2

    cups shredded mozzarella cheese, divided

  • ¼

    cup grated parmesan cheese

  • ½

    tsp salt

  • ¼

    tsp pepper


1. Prepare rigatoni and spinach according to directions. 2. Preheat broiler. 3. Drain pasta, reserving 1/2 cup of pasta water, and return pasta to pan. Stir in artichokes, 1/2 cup mozzarella, parmesan, salt, pepper and cooked spinach, adding some of the reserved pasta water to thin, if desired. 3. Transfer to a greased 2 quart broiler-safe baking dish; top with remaining mozzarella. Broil 4-6 inches from heat for 2 minutes, or until the cheese is melted.


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