Spinach Artichoke Macaroni and Cheese

Prep Time
5 minutes
Cook Time
30 minutes


  • 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


  1. Set the cooker for Sauté-Then-Simmer® and add the oil; let heat briefly.
  2. 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.
  3. Add the garlic and stir, cooking for 1 minute. Then, add the artichoke hearts and cook for another minute.
  4. 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.
  5. Mix well; make sure that most of the pasta is under the liquids.
  6. Close the lid; make sure the vent is set to Sealing.
  7. Continue cooking for 9 minutes on Sauté-Then-Simmer® mode.
  8. Turn the cooker off and switch the steam vent to Venting. Be careful of escaping steam.
  9. When the lid releases, unlock it and remove. Give the pasta a quick stir.
  10. Add the remaining broth to the pasta. If the pasta already looks a bit watery, skip this step.
  11. Fold in the spinach until it wilts.
  12. Then, add the cream cheese, parmesan, and mozzarella and optional red pepper flakes.
  13. Mix well until the cheeses are melted.
  14. Serve hot with additional grated parmesan and fresh cracked black pepper.

Recipe inspiration from Ministry of Curry