Spinach artichoke pasta bake
User Reviews
4.3
Spinach artichoke pasta bake
Description
Spinach artichoke pasta bake blends roughly chopped baby spinach and quartered artichoke hearts into a creamy mixture of heavy cream, sour cream, milk thickened with cornstarch, Parmesan cheese, and lemon juice. The onion and garlic are sautéed in butter to soften and develop flavor before adding the greens. The sauce simmers to meld the ingredients. Pasta is cooked almost al dente and combined with the sauce before transferring to a baking dish. It's topped with mozzarella and baked until golden and bubbly, delivering a creamy, richly cheesy bake with tender pasta and tender vegetables.
The flavor melds the earthiness of spinach and the mild tangy notes from artichokes with the cheesy richness from Parmesan and mozzarella. The lemon juice adds a subtle brightness that balances the creaminess. Baking the dish melts and browns the mozzarella topping, adding a slightly crisp texture contrasting the creamy interior.
This pasta bake makes a hearty meal suitable for casual dinners or family meals. It pairs well with simple sides or a salad, and leftovers reheat well, retaining the creamy texture and cheesy topping.
Ingredients
- 2 tbsp butter
- 1 onion finely chopped
- 2 garlic crushed, cloves
- 400 g (+- 1 lb) baby spinach roughly chopped
- 1 cup heavy cream or whipping cream
- ½ cup sour cream
- 1 cup milk mixed with 1 tablespoon cornstarch
- ½ cup Parmesan Cheese grated
- 150 g (5oz) artichoke hearts drained and quartered, packed in oil
- 1 tsp lemon juice
- 500 g (+- 1 lb) pasta (fusilli, penne, ziti or rigatoni)
- 1 cup mozzarella grated
Instructions
- Pre-heat the oven to 180°C/350°F.
- Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent.
- Add spinach and allow to wilt. Season with salt and pepper.
- Pour the cream, sour cream and milk and cornstarch mixture into the pan and allow to simmer over medium heat for 5 minutes.
- Add the artichokes, Parmesan and lemon juice then simmer for another 5 minutes. Season to taste.
- Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
- Drain the pasta (reserving 1 cup of water) and mix with the spinach sauce. Add a few tablespoons of pasta cooking water and mix well.
- Transfer the pasta to a baking dish and top with the mozzarella cheese.
- Place in the oven until golden brown and bubbling.
- Remove from the oven and allow to rest for 5 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 256mg | 11% |
| Potassium | 363mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 5455IU | 109% |
| Vitamin C | 20mg | 22% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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