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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

Italian40 minmedium4 servings
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Baked Spinach-Artichoke Pasta

Ingredients

  • Kosher salt
  • 8 ounce smedium pasta shells
  • 2 tablespoon solive oil
  • 2 garlic clove s, minced
  • 1/4 teaspoon red-pepper flakes
  • 10 ounce sfresh baby spinach, or frozen chopped spinach, defrosted and drained
  • 1(14-ounce) can artichoke hearts, drained and roughly chopped
  • 2 cup sheavy cream (1 pint)
  • 4 ounce sgrated Parmesan (about 1 cup)
  • Black pepper
  • 4 ounce sgrated mozzarella (about 1 cup)

Instructions

  1. 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.
  2. 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.
  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, 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.
  4. 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.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Baked Spinach-Artichoke Pasta · Dinner Match Lab | Dinner Match Lab