Our favorite dish? From Real Simple magazine....plus a few personal extras.
Cheesy Baked Pasta With Spinach and Artichokes
Ingredients
- 8 ounces mezzi rigatoni or some other short pasta (1/2 box)
- 1 14-ounce can artichoke hearts, rinsed and quartered
- 1 9-ounce package frozen creamed spinach, thawed
- 1/4 cup grated Parmesan (1 ounce)
- 2 cups grated mozzarella (8 ounces)
- black pepper
Directions
Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
- Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon 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 the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.
**The first time I made this I found it to be a little bland, so I personally now add:
- shredded Jarlsburg cheese and a pre-blended mix of shredded Italian blend cheeses as well as the cheeses called for in the ingredients. I also add WAY more cheese than called for, into the overall mix and again sprinkled on top before placing in broiler. I like it gooey inside and browned and bubbly on top upon broiling.
- simmer and lightly brown some pre-minced or fresh minced garlic with :
- sea salt to taste
- garlic salt to taste
- basil to taste
- about 2 handfuls of pre-cooked and thawed shrimp - cut into small bite sized pieces.
- cook up about 5 slices of bacon and chop/crumble up - add to mix before broiling.
And voila! Magic in your mouth.
The addition of the garlic, extra cheeses, bacon and shrimp is such a wonderful mix of flavors. Every bite tastes completely different yet blends together perfectly.
We are totally obsessed.
