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Spinach-Artichoke Rigatoni Recipe
Spinach-Artichoke Rigatoni Recipe photo by Taste of Home

Spinach-Artichoke Rigatoni Recipe

Read Reviews (8)
3.63 8
Publisher Photo
I love pasta and so does my family, however they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. —Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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 (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1-1/2 cups equals 448 calories, 14 g fat (8 g saturated fat), 37 mg cholesterol, 1,224 mg sodium, 54 g carbohydrate, 3 g fiber, 28 g protein.

Directions

  1. Preheat broiler. Prepare rigatoni and spinach according to package directions.
  2. Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if 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. Yield: 4 servings.
Originally published as Spinach-Artichoke Rigatoni in Taste of Home

Nutritional Facts

1-1/2 cups equals 448 calories, 14 g fat (8 g saturated fat), 37 mg cholesterol, 1,224 mg sodium, 54 g carbohydrate, 3 g fiber, 28 g protein.

Reviews for Spinach-Artichoke Rigatoni(8)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 14, 2014

A very good, easy recipe . Delicious and filling, and a nice change of pace from the traditional red sauce pasta bake. I ended up adding homemade alfredo sauce as well as some leftover roasted chicken. Everyone in my family really enjoyed it!

MY REVIEW
Reviewed Mar. 19, 2014

This was okay but seemed to lack flavor. I think next time I will make it with marinated artichoke hearts--maybe that will spice things up? Was definitely easy to prepare.

MY REVIEW
Reviewed Feb. 24, 2014

It was certainly quick and easy to prepare and tasted good. I would prefer it to have a little more body, something that brings it all together. Kind of simple for my taste.

MY REVIEW
Reviewed Feb. 7, 2014

I am only giving this 4 stars because I did make some changes to this recipe but will try as written next time. But here were my changes to the recipe which we were found to be quite a good dish as a main or a side: omit one cup of mozzarella and replaced with an italian cheese blend; added 1 tsp garlic powder; and added 2 tbsp of cream cheese. I used green giants creamed spinach. Hope this is helpful. It really was quite good. Didn't need to add salt or pepper to this dish.

MY REVIEW
Reviewed Feb. 5, 2014

My daughter is a vegetarian and loves this! We are going to be adding it to our regular list of quick dinners. I'll add some minced, browned garlic next time for some extra flavoring.

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