16 oz of rigatoni pasta
1 jar of Alfredo pasta sauce
3 cups cooked chicken, roughly chopped or shredded
1 package of frozen chopped spinach, drained (you may only want to use about half of the package)
1 14 oz can of artichoke hearts, drained
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
kosher or sea salt
1/2 tsp black paper
Preheat oven to 400º
Spray a 2 quart baking dish with non-stick spray and set aside.
Cook pasta according to directions (cook about 7 minutes). Drain and return to pot.
Add the sauce, chicken, spinach, artichokes, 1 tsp salt and pepper to the pasta. Stir to combine. Add salt and pepper if necessary.
Pour half of the pasta into the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with the remaining cheese.
Cover with foil and bake for 30 minutes. Remove from oven. Take off the foil and return to oven. Turn on the broiler for 3 minutes or so, until the cheese is browned and bubbly.
Source: Tide and Thyme