Not sure how this name came about but I'm sure my kids had something to do with it when they first had this yummy pasta dish. It's a more kid friendly version of a recipe I clipped out of a Real Simple magazine a while back. Super easy and perfect for the chilly days ahead. Ingredients: 1/2 box of whole wheat short pasta (like penne or rigatoni) 1 14 oz jar artichoke hearts, rinsed and quartered 1 9 oz pack frozen creamed spinach, thawed (make sure it's creamed!) 1/4 cup grated parmesan cheese 2 cups grated mozzarella black pepper   To prepare: 1. Cook the pasta according to the package directions. Drain and return pasta to pot. 2. Add the artichoke hearts, spinach, parmesan and half the mozzarella, and a dash of pepper to the pasta. Toss to combine. Note: I often add a splash of milk or a tablespoon of cream cheese if I have it on hand to make it extra creamy. 3. Transfer mixture to a shallow 2-quart baking dish (I usually place the dish on a cookie sheet as well to catch and cheesy overflow). Sprinkle with remaining mozzarella cheese. 4. Place under the broiler for 2-3 mins until cheese melts and turns golden brown in spots. Enjoy!