Description
12 oz rigatoni pasta
2 tbsp olive oil
3 garlic cloves, minced
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
1 cup marinara sauce
Directions:
Preheat oven to 375°F (190°C). Cook rigatoni according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in spinach and artichoke hearts, cooking until the spinach is wilted. Remove from heat.
In a large bowl, mix ricotta, sour cream, mozzarella, Parmesan, red pepper flakes, salt, and black pepper.
Combine cooked pasta with the spinach artichoke mixture and ricotta blend. Stir to coat evenly.
Spread half of the marinara sauce in a baking dish, add the pasta mixture, then top with the remaining sauce and extra mozzarella.
Bake for 20-25 minutes, until bubbly and golden brown. Let rest for 5 minutes before serving.
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 480 per serving Servings: 6 servings
