Best 2 Baked Spinach Artichoke Pasta Recipes

Baked spinach artichoke pasta is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a crowd-pleaser that is perfect for potlucks, parties, or everyday meals. This creamy and cheesy pasta dish is loaded with tender spinach, flavorful artichokes, and a blend of seasonings. The combination of spinach and artichokes creates a rich flavor profile that is complemented by the creamy sauce and melted cheese. Whether you are a novice cook or an experienced chef, this article will provide you with the best recipe to create a mouthwatering baked spinach artichoke pasta that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SPINACH-ARTICHOKE PASTA

Baked Spinach-Artichoke Pasta image

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

Ingredients

Kosher salt
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)

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

BAKED SPINACH-ARTICHOKE PASTA

Baked Spinach-Artichoke Pasta image

Categories Pasta Casserole/Gratin Dinner Bake Vegetarian

Number Of Ingredients 8

Ingredients

8 ounces Orecchiette
2 tablespoons EVOO
3 cloves Garlic cloves
1/4 teaspoon Red-pepper flakes
10 ounces Fresh baby spinach or frozen
14 ounces Artichoke hearts, drained and roughly chopped
2 cups Heavy cream
1 cup Grated Mozzarella

Steps:

1. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil. Turn down to medium heat and cook pasta two minutes short of al dente. Drain and reserve.
2. Heat oil in an electric skillet over medium heat. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes.
3. 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. Add pasta water if too thick. Transfer to baking dish. Add S & P.
4. Sprinkle the mozzarella on top and bake until bubbling: 20 to 30 minutes. Cool slightly before serving.

Tips:

Use fresh ingredients: Fresh spinach and artichokes will give your pasta dish the best flavor.
Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and not as tasty.
Use a good quality cheese: The cheese is one of the main flavors in this dish, so it's important to use a good quality cheese. A sharp cheddar or Parmesan cheese will work well.
Don't be afraid to experiment: This recipe is a great starting point, but you can feel free to experiment with different ingredients and flavors. For example, you could add some diced tomatoes, roasted red peppers, or even some cooked chicken or shrimp.

Conclusion:

This baked spinach artichoke pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great dish to serve at parties or potlucks. With its creamy sauce, tender pasta, and flavorful spinach and artichokes, this dish is sure to be a hit with everyone who tries it.