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Baked Artichoke and Spinach Pasta Recipe

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4.2 from 4 reviews

  • Author: Lea
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Baked Artichoke and Spinach Pasta is a creamy, cheesy, and comforting dish perfect for a family meal. Featuring tender rigatoni tossed in a flavorful mix of sautéed spinach, artichoke hearts, and a luscious blend of ricotta, fontina, and parmesan cheeses, it’s baked to golden perfection with a crispy breadcrumb topping.

Ingredients

Pasta

  • 1 pound rigatoni (or other tubular shaped pasta)

Vegetable and Aromatics

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 10-ounce block frozen spinach, thawed and water squeezed out
  • 3 14-ounce cans artichoke hearts, quartered and drained

Dairy and Cheese

  • 3/4 cup heavy cream
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded fontina cheese
  • 1/2 cup grated Parmigiano Reggiano, divided

Other

  • 1/2 cup reserved pasta water
  • 1/3 cup Italian seasoned breadcrumbs
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven. Set your oven to 450°F (232°C) to get it ready for baking the pasta later.
  2. Cook the pasta. Bring a large pot of salted water to a boil and cook rigatoni until very al dente, about 2 minutes less than the package instructions to ensure it stays firm during baking. Drain and reserve 1/2 cup of pasta water.
  3. Sauté the aromatics and vegetables. Heat olive oil in a large pan over medium heat. Add diced onions and a pinch of salt, cooking until soft. Stir in minced garlic and cook for an additional 2 minutes until fragrant. Add spinach and artichoke hearts, sautéing for another minute. Season with salt and pepper and remove from heat.
  4. Mix cheeses and vegetables. In a large bowl, combine the sautéed vegetables with 1/2 cup reserved pasta water, heavy cream, ricotta, fontina cheese, and 1/4 cup grated Parmigiano Reggiano. Mix thoroughly to create a creamy sauce.
  5. Combine pasta and sauce. Add the cooked rigatoni to the cheese and vegetable mixture. Stir well to coat all the pasta evenly. Adjust salt and pepper to taste. Transfer the mixture into a 9x13 inch baking dish.
  6. Add topping and bake. Sprinkle the remaining 1/4 cup Parmigiano Reggiano and Italian seasoned breadcrumbs evenly over the top. Cover the dish tightly with parchment paper and then aluminum foil. Bake in the preheated oven for 15 minutes.
  7. Finish baking and broil for color. Remove the parchment and foil, then bake uncovered for an additional 5 minutes until the top is golden. For a deeper golden and crispier crust, broil the pasta for 1-2 minutes, watching carefully to prevent burning.
  8. Rest and serve. Remove from the oven and wait 20 minutes before serving to allow the pasta to set and flavors to meld. Enjoy warm.

Notes

  • Cooking the pasta slightly underdone allows it to finish cooking in the oven without becoming mushy.
  • Be sure to squeeze excess water from thawed spinach to avoid a watery casserole.
  • Use fresh grated Parmigiano Reggiano for the best flavor and topping texture.
  • Covering the dish with parchment and foil helps retain moisture during baking while achieving a creamy texture.
  • Letting the dish rest before serving improves texture and helps it slice neatly.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesbylea.com/baked-artichoke-and-spinach-pasta-recipe/