BAKED SPINACH-ARTICHOKE PASTA
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
Provided by Aaron Hutcherson
Categories dinner, easy, weeknight, casseroles, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
- Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
- Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
- Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams
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FUN WITH SAAD
[email protected]I'm not a fan of spinach, but I loved this pasta. The artichoke hearts and the creamy sauce make it so delicious. I will definitely be making this again.
Mariam Bilal
[email protected]This is the best pasta dish I've ever eaten! The combination of flavors is amazing, and the pasta is cooked perfectly. I highly recommend this recipe.
Bilal Sherazi
[email protected]This pasta is a great way to get your kids to eat their vegetables. My kids love the creamy sauce, and they don't even notice the spinach and artichoke hearts.
DuCkY
[email protected]I'm not a big fan of spinach, but I love this pasta. The artichoke hearts and the creamy sauce make it so delicious. I always add a little extra cheese to mine.
Aamir Rao
[email protected]This pasta is so easy to make, and it's so delicious! I love that I can use whatever vegetables I have on hand. I've made it with spinach, artichoke hearts, mushrooms, zucchini, and even broccoli. It's always good!
HarveyB83
[email protected]I made this pasta for my boyfriend last night, and he loved it! He said it was the best pasta dish he's ever had. I'm so glad I found this recipe.
Md Raihan Biswas
[email protected]This pasta is a great way to use up leftover spinach and artichoke hearts. It's also a great dish to make ahead of time. I made it for a potluck last week, and it was a big hit. Everyone loved the creamy sauce and the tender pasta.
ARNEST MUTAI
[email protected]I've made this pasta several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand. This time, I used zucchini and mushrooms instead of spinach and artichoke hearts
linda larry
[email protected]This pasta is a great way to get your kids to eat their vegetables. My kids love the creamy sauce, and they don't even notice the spinach and artichoke hearts.
abul hazim
[email protected]I'm not a big fan of spinach, but I love this pasta. The artichoke hearts and the creamy sauce make it so delicious. I always add a little extra cheese to mine.
Okello Simon
[email protected]This pasta is so easy to make, and it's so delicious! I love that I can use whatever vegetables I have on hand. I've made it with spinach, artichoke hearts, mushrooms, zucchini, and even broccoli. It's always good!
Comedy Vibes
[email protected]I made this pasta for my boyfriend last night, and he loved it! He said it was the best pasta dish he's ever had. I'm so glad I found this recipe.
Md Rahul
[email protected]This pasta is a great way to use up leftover spinach and artichoke hearts. It's also a great dish to make ahead of time. I made it for a potluck last week, and it was a big hit. Everyone loved the creamy sauce and the tender pasta.
Minghaa April
[email protected]I've made this pasta several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that I can use whatever vegetables I have on hand. This time, I used zucchini and mushrooms instead of spinach and artichoke hearts
Tonya Konstantinova
[email protected]This pasta was delicious! I made it for my family last night and everyone loved it. The spinach and artichoke hearts were a great combination, and the pasta was cooked perfectly. I will definitely be making this again.