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Spinach and Artichoke Pasta Bake
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Serves 8 |
Creamy, rich, hearty, and wholesome.
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Ingredients:
1 lb dried pasta, cavatappi, fusilli, or penne
2 tablespoons extra virgin olive oil
1 jar marinated artichoke hearts, drained, 12 oz.
16 oz frozen spinach, defrosted, squeezed dry
3 cloves garlic, chopped
3 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon dried thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 1/2 cups vegetable stock
1 cup whole milk
6 oz shredded mozzarella
4 oz block cream cheese
1/2 teaspoon lemon zest
For the Topping:
6 oz round butter crackers, crushed
2 tablespoons unsalted butter, melted
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 400°F. Grease a 9x13 baking dish with cooking spray.
Cook the pasta according to the package directions. Drain the water. Set aside.
Bring a large sauté pan to medium heat. Drizzle in the olive oil, then add the artichokes. Saute for about 5 minutes, until golden and crisp around the edges. Then stir in the spinach and garlic, and saute for 3 minutes. Add the butter to the pan. Once melted, stir in the flour, thyme, salt, and black pepper. Pour 1 cup of stock into the pan and whisk until it simmers. Pour in the milk and remaining stock, bring to a simmer. Let simmer for 5 minutes.
Remove the pan from the heat. Whisk in the mozzarella, cream cheese, and lemon zest.
Add the pasta and stir until coated. Pour everything into the baking dish. Set aside.
Combine the crushed crackers, melted butter, and Parmesan cheese in a small bowl. Sprinkle over the top of the pasta. Place in the oven and bake uncovered for 15-20 minutes, until topping is golden and cheese is melted. Remove from the oven. Allow to cool before serving.
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Spinach and Artichoke Pasta Bake
Serves 8
Ingredients:
1 lb dried pasta, cavatappi, fusilli, or penne
2 tablespoons extra virgin olive oil
1 jar marinated artichoke hearts, drained, 12 oz.
16 oz frozen spinach, defrosted, squeezed dry
3 cloves garlic, chopped
3 tablespoons unsalted butter
3 tablespoons flour
1/2 teaspoon dried thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 1/2 cups vegetable stock
1 cup whole milk
6 oz shredded mozzarella
4 oz block cream cheese
1/2 teaspoon lemon zest
For the Topping:
6 oz round butter crackers, crushed
2 tablespoons unsalted butter, melted
1/3 cup grated Parmesan cheese
Directions:
Preheat oven to 400°F. Grease a 9x13 baking dish with cooking spray.
Cook the pasta according to the package directions. Drain the water. Set aside.
Bring a large sauté pan to medium heat. Drizzle in the olive oil, then add the artichokes. Saute for about 5 minutes, until golden and crisp around the edges. Then stir in the spinach and garlic, and saute for 3 minutes. Add the butter to the pan. Once melted, stir in the flour, thyme, salt, and black pepper. Pour 1 cup of stock into the pan and whisk until it simmers. Pour in the milk and remaining stock, bring to a simmer. Let simmer for 5 minutes.
Remove the pan from the heat. Whisk in the mozzarella, cream cheese, and lemon zest.
Add the pasta and stir until coated. Pour everything into the baking dish. Set aside.
Combine the crushed crackers, melted butter, and Parmesan cheese in a small bowl. Sprinkle over the top of the pasta. Place in the oven and bake uncovered for 15-20 minutes, until topping is golden and cheese is melted. Remove from the oven. Allow to cool before serving.
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