I loooveee spinach artichoke dip…and this recipe is basically spinach artichoke dip added to pasta, so how could I go wrong?
Recipe courtesy of: Real Simple Magazine, April 2010
8 ounces mezzi rigatoni (or some other short pasta)
1- 14oz can artichoke hearts, rinsed and quartered
1- 9 ounce package frozen creamed spinach, thawed
½ cup grated Parmesan
2 cups grated mozzarella
1 clove garlic, minced (I added this because what good Italian recipe doesn’t include garlic)
Cook pasta according to package instructions, drain, and return it to the pot. Heat the broiler.
Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
Transfer the mixture to a shallow 2 quart broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese in browned in spots, 2 to 3 minutes.