Best 2 Baked Spinach Artichoke Pasta Recipes
Indulge in a culinary delight with our delectable baked spinach artichoke pasta, a harmonious blend of creamy spinach, savory artichoke hearts, and tender pasta, all baked to perfection. This dish tantalizes your taste buds with every bite, offering a symphony of flavors and textures. Whether you're a seasoned chef or a home cooking enthusiast, our collection of recipes caters to all skill levels, ensuring a remarkable dining experience. Dive into the classic baked spinach artichoke pasta recipe for a timeless favorite, or explore variations like the one-pot spinach artichoke pasta for a quick and convenient meal. For those seeking a lighter option, the spinach artichoke pasta with grilled chicken offers a healthy and flavorful alternative. Vegetarian enthusiasts will delight in the spinach artichoke pasta with sun-dried tomatoes, bursting with Mediterranean flavors. And for a touch of elegance, the spinach artichoke pasta with shrimp adds a luxurious seafood element to this already extraordinary dish. Whichever recipe you choose, prepare to be captivated by the irresistible charm of baked spinach artichoke pasta.
Check out the recipes below so you can choose the best recipe for yourself!
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
BAKED SPINACH-ARTICHOKE PASTA
Categories Pasta Casserole/Gratin Dinner Bake Vegetarian
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 400 degrees. Bring a large pot of salted water to a boil. Turn down to medium heat and cook pasta two minutes short of al dente. Drain and reserve.
- 2. Heat oil in an electric skillet over medium heat. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach until wilted, stirring frequently, about 3 minutes. Stir in chopped artichokes.
- 3. 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. Add pasta water if too thick. Transfer to baking dish. Add S & P.
- 4. Sprinkle the mozzarella on top and bake until bubbling: 20 to 30 minutes. Cool slightly before serving.
Tips:
- For a creamy and rich sauce, use a combination of cream cheese, sour cream, and grated Parmesan cheese.
- Fresh spinach and artichoke hearts are the best choices for this recipe, but frozen options can also be used if fresh are not available.
- If you don't have sun-dried tomatoes, you can substitute chopped fresh tomatoes or roasted red peppers.
- Use a good quality pasta that will hold its shape when cooked, such as penne, rotini, or shells.
- Don't overcook the pasta, as it will continue to cook in the sauce.
- Top the pasta with additional grated Parmesan cheese and chopped fresh parsley before serving.
Conclusion:
Baked spinach artichoke pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover spinach and artichoke hearts, and it can be easily customized to your liking. Whether you prefer a creamy sauce or a lighter sauce, or whether you want to add additional vegetables or protein, this recipe is a versatile one that can be adapted to your taste. So next time you are looking for a quick and easy meal, give baked spinach artichoke pasta a try. You won't be disappointed!
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