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Spinach and Artichoke Pasta Bake
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.
| Course: | Dinner |
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