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.
RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD
Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first three ingredients in the bottom of a serving bowl.
- Add remaining ingredients to the bowl and toss till well combined.
- Season with salt and pepper and serve.
- This makes 8 side dishes.
SPINACH ARTICHOKE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 31m
Yield 4 calzones
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
- If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
- Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
SPINACH-ARTICHOKE RAVIOLI-LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for pasta.
- Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
- Defrost the spinach in the microwave for 10 minutes on high.
- While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
- Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
- Cook pasta to al dente, 5 to 6 minutes in salted water.
- Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
- Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
- Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
SPINACH ARTICHOKE PASTA SALAD
Make and share this Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Rachel M.
Categories Low Cholesterol
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.
- Coarsely chop baby spinach. Combine with artichoke pieces, and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate.
Nutrition Facts : Calories 480.7, Fat 20.6, SaturatedFat 5.1, Cholesterol 36, Sodium 779.8, Carbohydrate 61.6, Fiber 13.5, Sugar 5.5, Protein 17.6
More about "rachael rays spinach artichoke pasta salad recipes"
SPINACH, ARTICHOKE AND TUNA TORTELLINI SALAD | RECIPE
From rachaelrayshow.com
ARTICHOKE - RECIPES, STORIES, SHOW CLIPS + MORE
From rachaelrayshow.com
SPINACH, ARTICHOKE AND TUNA TORTELLINI SALAD RECIPE
From rachaelray.com
- Defrost the spinach in the microwave, wring it dry and separate the leaves.Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to the package directions.
- Drain and let cool.In a large skillet, heat the EVOO, two turns of the pan, and butter over medium heat.
- Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.Add the tuna and pasta to a bowl.
ARTICHOKE - RECIPES, STORIES, SHOW CLIPS + MORE | RACHAEL RAY SHOW
From rachaelrayshow.com
CREAMY SPINACH PASTA - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPINACH AND ARTICHOKE SALAD RECIPE | RACHAEL RAY
From rachaelray.com
SPINACH AND ARTICHOKE BAKED WHOLE GRAIN PASTA RECIPE | RACHAEL …
From foodnetwork.cel30.sni.foodnetwork.com
DIPPER DINNER: POTATO, SPINACH AND ARTICHOKE SOUP | RACHAEL RAY
From rachaelrayshow.com
SPAGHETTI SQUASH CARBONARA - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY PRAISES GENOVA PREMIUM TUNA’S RECIPE ... - FOODSIDED
From foodsided.com
ITALIAN PASTA SALAD | RACHAEL RAY - RECIPE - RACHAEL RAY …
From rachaelrayshow.com
SPINACH AND ARTICHOKE SALAD RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO MAKE SPANAKOPIPASTA | RACHAEL RAY
From rachaelrayshow.com
I TRIED RACHAEL RAY'S PASTA SALAD RECIPE | KITCHN
From thekitchn.com
ITALIAN PASTA SALAD | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
HOW TO MAKE ARTICHOKES 2 WAYS: TOMATO SALAD-STUFFED
From rachaelrayshow.com
CHICKPEA ORECCHIETTE WITH HARISSA AND TAHINI - RACHAEL RAY SHOW
From rachaelrayshow.com
RACH'S PASTA TWIST ON THE SAVORY GREEK SPINACH PIE SPANAKOPITA
From flipboard.com
CREAMY SPINACH PASTA | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
GARLICKY SAUTEED SPINACH - RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPANAKOPIPASTA | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
You'll also love