cheesy baked pasta with spinach and artichokes

By brenie_shydee

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

1.Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.

2.Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.

3.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.