Cheesy Baked Pasta with Spinach and Artichokes
By Mother
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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
Details
Servings 4
Preparation
Step 1
Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.
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