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.
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
CHEESY BAKED PASTA WITH SPINACH & ARTICHOKES
Make and share this Cheesy Baked Pasta With Spinach & Artichokes recipe from Food.com.
Provided by Meredith .F
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
- Add the artichoke hearts, spinach, Parmesan, half the mozzarella, and ¼ teaspoon pepper to the pasta and toss to combine.
- Transfer the mixture to a shallow 2-quart (or 8-inch square) broilerproof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.
Nutrition Facts : Calories 549.5, Fat 23.7, SaturatedFat 11, Cholesterol 105.9, Sodium 958.1, Carbohydrate 57.8, Fiber 8.4, Sugar 2.7, Protein 28.1
BAKED ARTICHOKE PASTA WITH CREAMY GOAT CHEESE
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey. Make sure to use plain - not marinated - artichokes, which will be too sharp and acidic here. You're looking for a mellow richness in this comforting casserole.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Whisk in 1 1/2 cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
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CHEESY SPINACH & ARTICHOKE BAKED PASTA — BAKED GREENS
From bakedgreens.com
Servings 6Total Time 30 minsEstimated Reading Time 4 mins
- 1. Turn the oven on to 400 degrees Fahrenheit. Bring a large pot of water to boil. Add pasta and a big pinch of salt, and cook according to package directions, until al dente. Drain pasta and set aside.
- 2. While water boils/pasta cooks, heat 2 Tablespoons of olive oil in a large skillet or dutch oven over medium heat (if you have one that's oven-proof, you can bake the finished dish right in the same skilled you use to make it in!). Add artichoke hearts and sautee for 5-10 minutes, or until golden and fully defrosted. Season with a pinch of salt and pepper and break up the artichokes with your spatula/spoon to get them into slightly smaller chunks. Remove artichokes from the pan and set aside.
- 3. Put the remaining olive oil in the pan with the minced garlic and flour, and stir for about 30 seconds before adding the broth and whisking to remove any lumps of flour. Turn heat to high and, once boiling, return heat to medium and stir in the salt, pepper, crushed red pepper flakes, and frozen spinach (no need to squeeze out the liquid, but it helps if you break it up in the bag so it's not one giant lump, before adding it to the pan). Let cook for a minute or two, until spinach is defrosted.
- 4. Turn off the heat and add half of the shredded mozzarella and all of the parmesan to the saucy spinach mixture. Add the drained pasta and reserved artichokes, and stir everything together. If you used an oven-safe pan, top the pasta with the remaining mozzarella and put the pan in the oven to bake for 15 minutes, or until bubbly and golden. If your pan isn't oven-safe, pour the contents of the pan into a large casserole dish, sprinkle with mozzarella, and bake. In either case, you may need to turn the oven to BROIL in the last few minutes of baking for an extra golden top and crispy pasta edges, if you're interested in either of those things.
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