Pasta

This week I made a new pasta recipe and it was delicious. It was quick to make and will be added to my list of regulars. I think it would also be great eaten cold for lunch the next day although we ate it all the first night. Next time I'll make a double batch.

Cheesy Baked Pasta with Spinach and Artichokes
from Real Simple

8 ounces mezza rigatoni or some other short pasta (I used farfalle since we had some in the pantry and I used the entire box instead of half)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2 cups grated mozzarella
black pepper

Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.

Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and 1/4 teaspoon pepper to the pasta and toss to combine.

Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned (or black, like ours - oops) in spots, 2 to 3 minutes.

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