I love spinach and artichokes. And cheese. And pasta. So this seemed like a good meal. It's super easy and super quick. It is definitely yummy and reheats really well. It isn't anything exciting or special though. I added some garlic, which I highly recommend. I'd keep this recipe around for quick dinners, but I guess it isn't a favorite.
Cheesy Baked Pasta with Spinach and Artichokes
Real Simple, April 2010
8 ounces mezzi rigatoni or some other short pasta -- (1/2 box)
14 ounces artichoke hearts -- rinsed and quartered
9 ounces frozen creamed spinach -- thawed
1/4 cup grated Parmesan -- (1 ounce)
2 cups grated mozzarella -- (8 ounces)
1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella, and 1/4 teaspoon pepper to the pasta and toss to combine.
3. Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish. Sprinkle with the remaining cup of mozzarella.
4. Broil until the cheese is browned in spots, 2 to 3 minutes.