Artichoke Spinach Cheesy Baked Pasta

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This artichoke spinach cheesy baked pasta recipe is a weeknight favorite at our house. It’s quick to make which makes it perfect for busy nights when dinner has to get on the table quickly. It’s also great eaten cold for lunch if you have any leftovers. I like to make a double batch of this recipe and bake it in a 9×13 pan so we can enjoy it for an extra meal. This is one meal that my family loves to have as leftovers.

To make this artichoke spinach cheesy baked pasta recipe, you’ll need

1 box farfalle pasta

1 14-ounce can artichoke hearts, rinsed and quartered {I like to chop them into even smaller pieces to make them more bite size}

1 9-ounce package frozen creamed spinach, thawed

1/4 cup grated parmesan

2 cups grated mozzarella

black pepper

Cook the farfalle pasta according to the package directions, drain well, and return it to the pot. Heat the broiler while the pasta is cooking.

Add the chopped 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 greased baking pan or broiler-proof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, about 2 to 3 minutes. Serve and enjoy!