Name: Spinach-Artichoke Rigatoni
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 3 cups uncooked rigatoni or large tube pasta -; 1 package (10 ounces) frozen creamed spinach -; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered -; 2 cups shredded part-skim mozzarella cheese, divided -; 1/4 cup grated Parmesan cheese -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Artichoke Rigatoni

1. 3 cups uncooked rigatoni or large tube pasta -

2. 1 package (10 ounces) frozen creamed spinach -

3. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered -

4. 2 cups shredded part-skim mozzarella cheese, divided -

5. 1/4 cup grated Parmesan cheese -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

How to cook deliciously - Spinach-Artichoke Rigatoni

1. Stage

Preheat broiler. Prepare rigatoni and spinach according to package directions.

2. Stage

Drain pasta, reserving 1/2 cup pasta water; return to pot. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding reserved pasta water to thin as desired.

3. Stage

Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.