Cheesy Baked Pasta with Spinach and Artichokes

From Real Simple Magazine, April 2010 Issue

8 ounce mezzi rigatoni or some other short pasta (1/2 box)

1 14-oz can artichoke hearts, rinsed and quartered

1 9-oz package frozen creamed spinach, thawed

1/4 cup grated Parmesan cheese

2 cups grated mozzerella

1/4 tsp black pepper

Cook the pasta according to the package directions, drain and return it to the pot. Heat broiler.

Add artichoke hearts, spinach, Parmesan, half the mozerella and pepper to the pasta and toss to combine.

Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with remaining mozerella. Broil until cheese is browned in spots, 2-3 minutes.

Last week's chicken dinner got us through two nights and we ate out quite a bit with my family in town so it'll be a roll-over week! On top of that, we already have dinner plans with friends one night this week. I have 3 recipes from my latest issue of Real Simple magazine (they haven't posted them online yet) this week. Reviews to come next week. :)


Leftover Paella

Cheesy Baked Spinach and Artichokes

Mexican Meatball Soup

Hamburgers with Carrot and Apple Slaw with Raisins

Ginger Noodles with Tofu

Hoisin Cashew Beef in Lettuce Wraps