Best Baked Spinach Artichoke Pasta Recipes

BAKED SPINACH-ARTICHOKE PASTA

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.

SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA

Steps:

• Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
• Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
• Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
• Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
• While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
• Bake on a baking sheet 45 minutes or until brown and bubbly on top.

BAKED SPINACH-ARTICHOKE PASTA

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.

SPINACH AND ARTICHOKE BAKED PASTA

Steps:

• Position the oven rack in center of the oven. Preheat the oven to 375 degrees F. Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel. Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan. While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal. Bake on a baking sheet 45 minutes or until brown and bubbly on top.