Spinach Artichoke Pasta Bake

Instructions

1. 1

   Heat the oven to 375°F. Boil the rigatoni 2 minutes less than the package says and drain.

2. 2

   Thaw the spinach and squeeze it dry; chop the drained artichokes.

3. 3

   In the pasta pot over low heat, stir the cream cheese, sour cream, milk, minced garlic, and parmesan until smooth.

4. 4

   Fold in the pasta, spinach, artichokes, and 1 cup mozzarella, then spread in a 9x13 dish.

5. 5

   Top with the remaining mozzarella and bake 20 minutes until bubbly and browned in spots.