Cheesy baked pasta with spinach & artichokes

By tjm01

Ingredients

• 8 oz. mezzi rigatoni (or other short pasta); 1/2 box
• 1 (14 oz) can of artichoke hearts, rinsed & quartered
• 1 (9 oz) pkg. frozen creamed spinach, thawed
• 1/4 cup grated Parmesan (1 oz)
• 2 cups grated mozzarella (8 oz)
• Black pepper

Preparation

Step 1

Cook the pasta according to the package directions, drain & return it to the pot. Heat broiler.
Add the artichoke hearts, spinach, Parmesan, half the mozzarella and 1/4 tsp. pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2 quart (or 8 inch square) boilerproof baking dish & sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.