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Spinach Artichoke Macaroni and Cheese
Servings
6
Prep Time
5 minutes
Cook Time
30 minutes
Featuring
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 8 large garlic cloves, minced
- 1 (13.75-oz.) can artichoke hearts, drained and roughly chopped
- 16 oz. rigatoni, uncooked
- 10 oz. baby spinach
- 4 cups vegetable broth
- 2 cups water
- 4 oz. cream cheese, room temperature
- ½ cup parmesan cheese, grated
- 1½ cups mozzarella, grated
- pinch of red pepper flakes
Directions
- Set the cooker for Sauté-Then-Simmer® and add the oil; let heat briefly.
- Add the oil and chopped onion. Cook while stirring frequently with a long-handled wooden or heat safe spoon until the onions begin to soften, about 2 minutes.
- Add the garlic and stir, cooking for 1 minute. Then, add the artichoke hearts and cook for another minute.
- Add the pasta to the cooker as well as 3 cups of the broth and the 2 cups of water; save the other cup of vegetable broth.
- Mix well; make sure that most of the pasta is under the liquids.
- Close the lid; make sure the vent is set to Sealing.
- Continue cooking for 9 minutes on Sauté-Then-Simmer® mode.
- Turn the cooker off and switch the steam vent to Venting. Be careful of escaping steam.
- When the lid releases, unlock it and remove. Give the pasta a quick stir.
- Add the remaining broth to the pasta. If the pasta already looks a bit watery, skip this step.
- Fold in the spinach until it wilts.
- Then, add the cream cheese, parmesan, and mozzarella and optional red pepper flakes.
- Mix well until the cheeses are melted.
- Serve hot with additional grated parmesan and fresh cracked black pepper.