Friday, March 9, 2012

Cheesy Spinach Artichoke Pasta


I've had this recipe in my binder for a long time, and finally prepared it last weekend. There's not much to it ingredient- or time-wise, but I liked it! My old oven didn't really have a broil setting, so using the broiler still feels fancy to me.

Cheesy Spinach Artichoke Pasta
From Real Simple. Serves 4.

8 oz. rigatoni, macaroni, or other short pasta (I'm partial to Ronco Large Elbows)
1 14-oz. can artichoke hearts, rinsed and quartered
1 9-oz. package frozen creamed spinach, thawed (I just tossed in some fresh spinach)
1/4 cup grated Parmesan cheese
2 cups grated mozzarella cheese
Salt and pepper

1. Cook pasta in a medium to large pot according to package directions. Drain and return to the pot.

2. Add artichoke hearts, spinach, Parmesan, half of the mozzarella, and 1/4 teaspoon black pepper. Toss to combine.

3. Heat the broiler. Transfer the pasta mixture to a 2-quart or 8-inch square broilerproof baking dish. (Apparently neither Pyrex nor Corelle are broiler safe, so I had to use a Calphalon cake pan.) Sprinkle with the remaining mozzarella.

4. Broil until the cheese is browned in spots, 2-3 minutes.

March Madness has begun and I'm in with both feet. I have tickets to this afternoon's C-USA semifinal, plan to go to the final tomorrow morning if the Tigers make it, and already have Selection Sunday plans with Kathy and Daniel. Prepare for many posts and tweets about basketball. :) Enjoy your weekend!