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

Spinach-Artichoke Rigatoni Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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: 448 calories, 14g fat (8g saturated fat), 37mg cholesterol, 1224mg sodium, 54g carbohydrate (6g sugars, 3g fiber), 28g protein


  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 February/March 2014

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Reviewed Jun. 17, 2015

"I made this exactly as written (with the one exception of not using the 2 full cups of the mozzarella cheese, I only did a sprinkling of cheese on the top). I used 'Bird's Eye' creamed spinach since it was the only brand I could find. This pasta dish was delicious!! My husband also loved it and mentioned that it tastes just like his favorite Spinach & Artichoke dip. Someone I know mentioned adding pre-cooked chicken strips to it, which I'll try next time! Super fast to make too! Took 20 minutes prep. to table."

Reviewed Apr. 25, 2014

"We loved this. Next time I would double the artichokes."

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!"

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."

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."

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