Pasta with Artichokes and Spinach
Created by Mary on March 2, 2012
- Servings: 5
- Prep Time: 5-10m
- Cook Time: 8-10m
- Recipe #4805
Ingredients
- 8 ounces dry pasta (that will go with a chunky sauce --- rigatoni, farfalle, large macaroni, cavatappi)
- 1 (14 ounce) can artichokes (drained, rinsed, and quartered)
- 1/4 cup olives (kalamata olive pieces)
- 1 (10 ounce) package frozen spinach (creamed spinach, defrosted)
- 1/4 cup Parmesan cheese
- 1 1/2 cups mozzarella cheese (divided into 1 cup and 1/2 cup)
How to Make
-
Step 1: This goes together very quickly, so defrost the spinach, prepare and measure everything before you start. Preheat the broiler while the water comes to a boil.
-
Step 2: Cook pasta al dente according to package directions, drain, and return to pan or pour immediately into sprayed oven dish.
-
Step 3: Add remaining ingredients, reserving 1/2 cup of Mozzarella for the top.
-
Step 4: Transfer to an oven proof casserole (if you haven't already mixed it up there) and top with remaining Mozzarella.
-
Step 5: Broil 2-3 minutes to melt cheese and brown top and serve.
Nutritional Facts
- Serving Size: 1 (291.6 g)
- Calories 716.2
- Total Fat - 13.5 g
- Saturated Fat - 6.9 g
- Cholesterol - 32.2 mg
- Sodium - 196.6 mg
- Total Carbohydrate - 118.1 g
- Dietary Fiber - 15.7 g
- Sugars - 12.1 g
- Protein - 31.8 g
- Calcium - 496 mg
- Iron - 5.9 mg
- Vitamin C - 4 mg
- Thiamin - 0.6 mg