Spinach-Artichoke Rigatoni
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 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
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3 cups uncooked rigatoni or large tube pasta
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1 package (10 ounces) frozen creamed spinach
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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2 cups shredded part-skim mozzarella cheese, divided
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1/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Preheat broiler. Prepare rigatoni and spinach according to package directions.
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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.
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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.
Nutrition Facts
1-1/2 cups: 448 calories, 14g fat (8g saturated fat), 37mg cholesterol, 1224mg sodium, 54g carbohydrate (6g sugars, 3g fiber), 28g protein.
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