Cheesy pasta with spinach and artichokes
I finally got the kids to eat spinach and beg for seconds. A huge triumph with my 4 year old. I did it by blending creamy frozen spinach into his favorite pasta, rigatoni, and adding cheese. The result was a gooey, cheesy and very yummy meal. Enjoy!
½ a box of short pasta noodles
1 (14 ounce) can of artichoke hearts, rinsed and quartered
1 (9 ounce) box of frozen creamed spinach, thawed
¼ cup Parmesan cheese, grated
2 cups shredded Mozzarella
Cook the pasta according to package directions, drain, and return to pot. Heat Broiler.
Add the artichokes, spinach, Parmesan and half the Mozzarella to pasta along with salt and pepper. Toss to combine.
Transfer the pasta mixture to a shallow 2 quart (or 8x8 square) broil proof baking dish. Top with the remaining Mozzarella.
Broil until the cheese is browned in spots, 2-3 minutes.
(Adapted from Real Simple)