Name: Spinach-Artichoke Rigatoni
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
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

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Spinach-Artichoke Rigatoni

5 min4 servings

I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. —Yvonne Starlin, Hermitage, Tennessee

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

Instructions

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

2 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 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.