Ingredients
3 cups uncooked rigatoni or large tube pasta1 package (10 ounces) frozen creamed spinach1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered2 cups shredded part-skim mozzarella cheese, divided1/4 cup grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat broiler. Prepare rigatoni and spinach according to package directions.
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.
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.
