Spinach and artichoke baked pasta
Recipe by Jessica
10 oz frozen spinach
10 oz frozen artichoke hearts, defrosted, halved, pat dry
8 oz mushrooms
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 pound penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil
16 oz cream sauce
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
5 oz Gruyere cheese (or any swiss), shredded (about 1.5 cups)
1 cup shredded Parmigiano-Reggiano cheese
Prep. Time → 15 min
Cook Time → 45 min
1. Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
2. Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
3. Bring a pot of water to a boil. Add the pasta and cook according to package directions for al dente.
4. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and mushrooms and cook until they are lightly brown.
5. Combine sauce and shredded cheese with the pasta and vegetables. Transfer mixture to a baking dish and cover with remaining cheese.
6. Cool and store for a make-ahead meal or bake on a baking sheet 45 minutes or until brown and bubbly on top.
main courses, all week, casserole, vegetarian November 11, 2016 19:09
Author foodnetwork.com/recipes/ra...
No one has liked this recipe.
No comments yet.