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
SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CREAMY SPINACH ARTICHOKE PASTA
I clipped this out of a Woman's World magazine and made it for the first time last night and it's just too good!!!!!!
Provided by Boca Pat
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook pasta according to directions, drain; return to pot; reserve.
- In lge bowl at med speed beat cream cheese& sour cream until smooth; reduce speed to low; add milk, salt, garlic pwdr and hot sauce.
- Beat until combined, 30 sec; stir in 1 1/2 cups swiss cheese, artichokes and spinach.
- Pour over pasta; toss to combine.
- Spoon pasta mixture into 6 cup shallow baking dish; sprinkle with remaining swiss cheese& parm cheese.
- Bake until heated thru, 10 minutes.
- If desired, to brown cheese broil 1 minute.
Nutrition Facts : Calories 1045.5, Fat 59.3, SaturatedFat 34.2, Cholesterol 181.7, Sodium 991.4, Carbohydrate 89.6, Fiber 13.2, Sugar 8.8, Protein 42.3
SPINACH AND ARTICHOKE PASTA BAKE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
- Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
- In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
- Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.
SPINACH AND ARTICHOKE PENNE PASTA
This is one of my new favorite recipes, and by far my favorite concoction that I've ever whipped up myself! It turned out amazing,and the whole house smelled amazing (if you like the smell of garlic, that is!). I was reading a Spinach Pasta recipe that I was going to make, but didn't have 75% of the ingredients, so I created this one instead! And I'm so happy I did!
Provided by Kristi Nicole
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil penne pasta according to package directions. Drain and set aside.
- Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
- Add pressed garlic and saute for 1-3 minutes until golden brown.
- Add diced tomatoes and artichoke hearts. Allow to heat through.
- Stir in parmesan cheese, stirring constantly until melted.
- Add in spinach and stir until all leaves are wilted.
- Add in pasta and mix it all through.
- Enjoy!
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