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.
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
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.