| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 10-ounce bag frozen spinach
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 1 pound rigatoni
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- Pinch crushed red pepper flakes
- One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped
- 4 ounces cream cheese, cubed
- 1/2 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
Instructions
- Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
- Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
- In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
- Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 51 mg |
| Sodium | 476 mg |
Reviews
This was good, the parts with the browned cheese were the best bites.
This recipe is a good start but really lacking in flavor. Bacon and red bell pepper were a tasty addition. Served with side of garlic bread and simple salad. Next time I will make with sliced chicken tenders on top.
I doubled recipe to make one to give away, one for the freezer. I only used 1 can of artichokes and it was enough, but almost forgot the Parmesan bec they don’t have it in notes!!! That would’ve been disastrous, pls amend! Used an extra garlic and a touch of salt. And used 12 oz cream cheese, it’s great
Why do people keep saying “can” of artichoke hearts when the recipe clearly says “jar?” In my neck of the woods they are quite different, the jar is marinated but a CAN is not!
Very yummy!! I only used 2/3’s of the 1 lb box of rigatoni and did need to add quite a bit of pasta water to moisten the sauce.
Very yummy! Thanks Katie!
The sauce is delectable! I like my pasta with more sauce so I listened to other cooks and used only 6oz pasta for two generous servings and kept everything else more or less the same (probably less mozzarella on top). Thus my 4 stars – as written would be way too dry for me. This is a fast and easy pantry meal and I will definitely make it again.
The name is deceiving as it’s not baked in the oven. The flavor was pretty good, but it needed some help. I just made this for the second time with some tweaks. It’s a simple supper to put together. I only used half as much pasta. I used less spinach; I doubled the cream cheese. I used a whole can of artichoke hearts (14 oz). I used more pasta water as well. Personal preference,of course, but I liked more sauce and less pasta. I prepared this in an oven-proof skillet and then popped it under the broiler to brown/melt the cheese as per the directions.
I made this last recipe night … it is so flavorful … absolutely delicious. I did need to use all the reserved pasta water to loosen the sauce. I might use a little less pasta next time to increase the sauce to pasta ratio, but my husband thought it was perfect as is!
Phenomenal recipe to add to as well.. I didn’t use the pasta water but reserve some in case. Added butter, shallot, white wine vinegar, mixed that with garlic, fresh spinach, grape tomatoes and artichoke. Another saucepan- heavy cream, cream cheese and parmesan. Simple lemon pepper chicken baked and chopped. Mixed all 3 in casserole dish, top with breadcrumbs and mozzarella. Broil until happy. Delicious!