I’m Hungry: Pasta Pokey Artichokey

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!