Spinach Artichoke Rigatoni

Spinach Artichoke Rigatoni

Spinach Artichoke Rigatoni

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Yes, another artichoke recipe.  My husband loves artichokes so I make them a lot.  He really enjoyed this combination, especially the way I modified it!


  • 3 cups uncooked rigatoni or large tube pasta
  • 1 package (10 ounces) frozen creamed spinach
  • 1 can (14-ounce) water-packed artichoke hearts, rinsed, drained & quartered (1)
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • ¼ cup grated parmesan cheese (2)
  • ½ teaspoon salt (3)
  • ¼ teaspoon pepper (3)


Preheat broiler.  Prepare rigatoni and spinach according to package directions.

Drain pasta, reserving ½ cup pasta water; return to pan.  Stir in artichokes, ½ cup mozzarella, parmesan, salt, pepper, and cooked spinach, adding some of the reserved pasta water to thin, if desired.

Transfer to a greased 2-quart broiler safe baking dish; top with remaining mozzarella. Broil 4-6 inches from heat 2 minutes or until cheese is melted. (4)


(1)     I used two cans and it was perfect.

(2)     I omitted.  It had plenty of cheese without it.

(3)     I omitted.  It didn’t need salt and I figured David could add pepper if it needed it.  He didn’t add any.

(4)     I did not broil this dish.  I put everything in a greased 13×9 pan and heated it at 350 for about 20 minutes, until heated through.

(5)     I added 2 cups of shredded chicken to make it a compete meal.

Spinach Artichoke Rigatoni

from Taste of Home Magazine, February/March 2014 

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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