Spinach and Artichoke Pasta Bake

Just a good cozy pasta dish for the gloomy days of January and February.

These are the kind of dishes we crave when the winds are blowing, and the the sun is still setting early.  The kind of dishes that warm us up from the inside out.  Comfort food usually contain key ingredients.  High on that list is carbs of some sort, from potatoes to pasta, cheese of all sorts, and creamy sauces.  If we are using that check list, then this dish meets the definition full out!

Think of this as our favourite spinach artichoke dip and pasta mash up dish.  And it’s great for the Meatless Monday moments. You don’t need to look any further for a great pasta dish!

This dish couldn’t be easier.  First you will cook off the pasta, just shy of the total minutes needed to make it completely al dente.  It will finish plumping up in the oven surrounded by the sauce.  I use Rummo gluten free penne, and it works great.  Of course, if you leave any gluten free pasta too long in sauce, it will eventually break down.  So if you know that you will not eat this complete dish in one sitting, I would consider halving the recipe so that it can be eaten while the pasta is at its optimum!  But of course, if you know how your pasta behaves, follow your gut.  And if you are using regular pasta, you will be happy for any leftovers for the next day.

In a large sauté pan gently soften some onion, a few cloves of garlic, and some hot pepper flakes (the amount is up to you). After they are suitably softened, chopped artichoke hearts are stirred through, and then baby spinach is added.  Once it is softened, add the cream and stir it through to create the sauce.  This is the sauce that the pasta will finish cooking in.  Oh, did I mention parmesan cheese?  Yep, a good amount is folded in as well.  Because of the artichoke hearts and parmesan cheese, you really shouldn’t need to add any more salt. Besides, a salt shaker on the table is the remedy, just don’t add it unnecessarily where you can’t remove it. 

How to choose the artichoke hearts and spinach:

I like artichoke hearts that come in glass jars.  This way you can see exactly what you are getting, whether they are falling apart, or nice and plump. I’m always skeptical of a can I can’t see inside!  What about you guys?

How I prepare the spinach for this dish: Baby spinach really only requires that the large stem at the bottom be removed.  I don’t bother chopping it any further, since once it soften, it will shrink dramatically.  If I chop it in advance this will leave the pieces so small that they really don’t have any presence in the final dish.  If you choose to use larger fresh spinach leaves, just chop them once or twice, but no more.

Everything is spooned into a greased baking dish and covered with more cheese, this time mozzarella.  Bake it off till the cheese is bubbling and browned, and the pasta is cooked through.  This is one of those dishes that will make the whole family happy.   

I won’t lie, it may be a tad rich. I did reduce the amount of cream from the recipe that inspired me, so this definitely helps! But no one is asking you to eat too much all at once.  Serve it modestly, with a salad on the side, and it will make for a most yummy and filling winter meal.

Love Jen

Like the look of this dish?  Try these as well:

Pasta with Kale, Lentils and Caramelized Onions     Pasta with Caramelized Onions and Yogurt Sauce     Käsespätzle, German Mac n Cheese      Tuna Noodle Casserole with Broccoli

This dish is a groovy riff on the Baked Spinach-Artichoke Pasta dish from the New York Times.  I added the onion, extra garlic and chili flakes.  I turned half of the cream into half and half. 

5 from 1 vote

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Spinach and Artichoke Pasta Bake

Creamy co

Course Main Course

Cuisine American

Keyword artichoke, pasta, spinach

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• kosher salt
• 8 oz pasta use any medium sized shells, like penne or rigatoni etc
• 2 tbsp olive oil
• 1/2 medium onion chopped
• 3 medium garlic cloves
• 1/4-1/2 tsp hot chili flakes
• 10 oz 225 grams baby spinach, roots trimmed away
• 14 oz 400 grams jar of artichoke hearts, or two jars to make up the correct amount, coarsely chopped
• 1 cup heavy cream like whipping cream
• 1 cup half and half
• 1 cup grated Parmesan cheese
• black pepper
• 1 cup grated mozzarella cheese

Instructions

1. Heat the oven to 400F. Grease an 8 x 10 inch baking dish (or similar size)
2. Bring a pot of well salted water to a boil. Turn down the heat to medium high and add the pasta. Cook according to the package directions, stopping two minutes short of the final al dente. It will finish cooking in the oven. Drain and set aside.
3. Meanwhile, heat the oil in a large sauté pan over medium heat. Add the onions and soften for 2 minutes. Add the garlic and hot pepper flakes and soften another minute.
4. Add the spinach by handfuls, until they wilt, stirring to keep it all moving about. Add the artichoke hearts and stir through as well.
5. Pour in the cream and half and half gently. Bring it to a visible simmer. Add the parmesan cheese and stir through till melted.
6. Remove the pan from the heat and fold the pasta through the sauce. If there isn't enough room in the pan to add all of the pasta, do the mixing of everything in a large bowl. It may still appear wet and a bit loose, but don't worry, it will thicken as it bakes up. Season it with pepper. Taste and see if you want salt.
7. Transfer everything to the greased baking dish. Sprinkle with the mozzarella cheese.
8. Bake on the middle rack until bubbling, about 20-25 minutes. Feel free to broil afterwards, to get some lovely burnished bits, about 1-2 minutes.
9. Let it cool slightly before serving.