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Spinach-Artichoke Rigatoni

3.7 | 12 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Yvonne Starlin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 07, 2023

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

TEST KITCHEN APPROVED

Spinach-Artichoke Rigatoni

3.7 | 12 Reviews Add your review
Yield:4 servings
Prep:25 min
Cook:5 min
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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 shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. Preheat broiler. Prepare rigatoni and spinach according to package directions.
  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.
  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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