posted by Eva
When I saw this recipe in Real Simple magazine I knew I had to give it a try! I absolutely love spinach and artichoke dip so having something similar in another fave form of mine, pasta, I almost ran to the store to get all of the ingredients (I surprisingly had most of them)!
I did make a few adjustments since flavor is a must! I’ve included the original recipe below with a few of my own tweaks, enjoy!
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
Eva’s tweaks
- garlic powder, onion powder to taste
- 1/2 tsp nutmeg
- olive oil (added to pasta before mixing ingredients, this helps keep the dish from drying out)
- six cheese blend Italian shredded cheese (I love cheese!)
- red pepper flakes
I baked the dish on a very high setting, 500 degrees, since I was not using a broiler safe dish.
Directions
- Cook the pasta according to the package directions. Drain and return it to the pot.
- Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
- Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish. Sprinkle with the remaining cup of mozzarella.
- Broil until the cheese is browned in spots, 2 to 3 minutes.
Once you’ve given this recipe a shot let us know your thoughts and tweaks below and on the inHer GLAM Facebook page!
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