This was not a bad recipe, and we liked all the ingredients, it was just a little bland. We had plenty of leftovers, so I figured I would experiment with them. I sprinkled garlic powder on the top before I microwaved it and this made a huge difference. I didn't even use that much garlic, but man, that was all it needed. I think I added bacon on the second day of leftovers, but it wasn't as good. Just remember, garlic fixes everything.
I also had issues finding frozen creamed spinach. They didn't have frozen or canned at WinCo (my go-to store), but Doug was able to find it at WalMart. Green Giant makes a bagged, frozen kind.
- 3 cups uncooked rigatoni or large tube pasta
- 1 pkg (10 oz) frozen creamed spinach
- 1 can (14 oz) water-packed artichoke hearts, rinsed, drained and quartered
- 2 cups (8 oz) shredded, part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
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| A little too much love from the broiler... |
Preheat broiler. Prepare rigatoni and spinach according to package directions. Drain pasta, reserving 1/2 cup pasta water; return to pan. Stir in artichokes, 1/2 cup mozzarella, Parmesan, salt, pepper and cooked spinach, adding some of the reserved pasta water to thin, if desired.
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.
NOTES: I don't use the broiler very often (as evidenced by my photo). I think I misread the recipe on the "4-6 inches" and was thinking "4-6 minutes" in my head, that's why my cheese burned. Either way, keep an eye on that.
Serves: 5-6
Total Time: 30 minutes
Recipe from Taste of Home magazine
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