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Turn Creamy Spinach And Artichoke Pasta Bake
Ingredients
- 1 pound rigatoni (or any short pasta)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 (10-ounce) package frozen spinach, cooked and drained
- 1 (4-ounce) jar artichoke hearts, chopped
- 1/2 teaspoon dried basil
- 4 ounces cream cheese, cubed
- 1/2 cup grated Parmesan
- 1½ cups shredded mozzarella
- salt and freshly ground black pepper
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