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Spinach-Artichoke Rigatoni Recipe

Spinach-Artichoke Rigatoni Recipe

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. 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 (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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.

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.