This week I made a new cheesy baked pasta recipe and it was delicious. It was quick to make and will be added to my list of regulars. I think it would also be great eaten cold for lunch the next day although we ate it all the first night. Next time I’ll make a double batch.
Cheesy Baked Pasta with Spinach and Artichokes
from Real Simple
8 ounces mezza rigatoni or some other short pasta (I used farfalle since we had some in the pantry and I used the entire box instead of half)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2 cups grated mozzarella
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 1/4 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 (or black, like ours – oops) in spots, 2 to 3 minutes.