The original recipe (adapted from Real Simple) called for mozzarella and frozen creamed spinach. I couldn't find creamed spinach to save my life, so used regular frozen spinach. And the mozzarella melted wonderfully, but next time I'll substitute some Gruyere or white cheddar, for at least part of the total mozzarella.
Ingredients:
8 oz rigatoni (1/2 box)
1-14oz can artichoke hearts, rinsed and quartered
1-9oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2c grated mozzarella or other cheese
black pepper
Cook the pasta according to package, drain and return to pot. Heat broiler.
Add artichoke hearts, spinach, Parmesean, half the other cheese and 1/4 tsp pepper to the pasta and toss to combine.
Transfer the miz to a shallow 2 quart or 8-inch square broiler=proof baking dish and sprinkle with the rest of the cheese. Broil until browned in spots, 2-3 min.
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