Monday, July 21, 2014
Mmmm... spinach and artichoke! Love that combo! This recipe was amazingly easy to throw together and I love that you only have to cook it for a few minutes to finish it off. I had it ready to throw in the oven when the hubs got home from work and by the time he walked in the door it was out of the oven already! :) Hot and ready to eat... We paired this with a side of fresh pineapple and called it good - worked wonders for our first night of eating on the deck! I love when the weather is nice enough to eat outside and the bugs aren't super annoying, gotta take advantage of that when you can!
Spinach and Artichoke Rigatoni
(recipe found in Taste of Home)
3 cups rigatoni, cooked according to directions
1 package (10 ounces) frozen creamed spinach, cooked according to directions
1 can (14 ounces) water packed artichoke hearts, rinsed, drained and quartered
2 cups shredded mozzarella cheese, divided
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat broiler. Combine pasta, artichokes, 1/2 cup mozzarella, parmesan, salt, pepper and spinach. Transfer to a greased 2 quart broiler safe baking dish; top with remaining mozzarella. Broil 4-6 inches from heat 2 minutes or until cheese is melted.