Ingredients
½ cup (125 ml) shredded mozzarella cheese
1 pkg. (10 oz.) (285 g) frozen chopped spinach, thawed, drained and squeezed dry
2 tablespoons (30 ml) lemon juice
½ cup (125 g) grated Parmesan cheese, divided
6 tablespoons (90 ml) mascarpone cheese
1 ½ cups (375 ml) whole milk
⅛ teaspoon (0.5 ml) cayenne pepper
¼ teaspoon (1 ml) round black pepper
1 teaspoon (5 ml) kosher salt
1 tablespoon (15 ml) flour
1 tablespoon (15 ml) minced garlic
1 can (15 oz.) (458 g) artichoke hearts, drained well, chopped
1 medium onion, finely chopped
2 tablespoons (30 ml) unsalted butter
1 pound (450 g) Basic Egg Pasta Dough, quartered
Step by step
Attach Pasta Press Accessory fitted with Rigatoni plate to KitchenAidⓇ Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 2-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
Preheat broiler. Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain well.
Meanwhile, melt butter in large skillet over medium heat. Add onions; cook 3 to 4 minutes or until translucent. Add artichokes; cook 4 to 5 minutes or until light golden brown. Add garlic; cook 30 seconds or until fragrant. Add flour, salt, black pepper and cayenne; cook 1 minute or until golden. Gradually add milk, whisking until sauce is smooth and thick.
Stir in mascarpone, half the Parmesan, lemon juice, and spinach until combined. Remove pan from heat; fold in cooked rigatoni. Add pasta cooking water as needed to achieve a creamy sauce. Spoon into lightly greased 2-qt. baking dish; top with mozzarella and remaining Parmesan.
Broil 2 to 3 minutes or until top is light golden brown.