| Zutat |
Menge |
Kalorien |
| Nudeln trocken |
288g |
1068kcal |
| Käse, Parmesankäse, gerieben |
28.25g |
119kcal |
| Käse, Mozzarella, teilentrahmte Milch |
226g |
574kcal |
| Meersalz |
3g |
0kcal |
| Schwarzer Pfeffer, gemahlen |
0.575g |
1kcal |
| Artischocken, (Kugel oder Französisch), gefroren, gekocht, gekocht, abgetropft, ohne Salz |
396.9g |
179kcal |
| Spinat, cremig |
283.5g |
244kcal |
Recipe Instructions:
Ingredients
3 cups uncooked rigatoni or large tube pasta
1 package (10 ounces) frozen creamed spinach
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Preheat broiler. Prepare rigatoni and spinach according to package directions.
Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired.
Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.
