Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 24 spinach-artichoke pasta bites
Number Of Ingredients 12
Steps:
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
- Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
- Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
- Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
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