Baked Artichoke and Spinach Pasta

• porzioni: 6 servings
• tempo di preparazione: 15 minutes
• tempo totale: 55 minutes

Ingredienti

1 pound rigatoni (or other tubular shaped pasta)

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, drained)

3/4 cup heavy cream

1 1/2 cups ricotta

2 cups shredded fontina cheese

1/2 cup grated Parmigiano Reggiano (divided)

1/2 cup reserved pasta water

1/3 cup Italian seasoned breadcrumbs

salt and pepper (to taste)

Istruzioni

Preheat oven to 450°F.

Bring a pot of salted water to boil and cook the rigatoni until very al dente. About 2 minutes less than package instructions.

Heat the olive in a large pan to medium heat then add the onions and a pinch of salt. Once the onions are soft, add the garlic and cook for another 2 minutes or until very fragrant. Add the spinach and artichoke hearts and cook for another minute. Season with salt and pepper to taste then set the pan aside.

Add the contents of the pan to a large bowl along with a 1/2 cup of pasta water, heavy cream, ricotta, Fontina cheese, and 1/4 cup Parmigiano Reggiano and mix together.

Add the pasta to the bowl and mix once more. Taste test and adjust salt and pepper as required. Place contents of the bowl in a 9 by 13 baking dish. Top with the remaining parmesan and sprinkle the breadcrumbs. Cover with parchment paper then foil and bake for 15 minutes.

After 15 minutes remove covering and bake for 5 minutes more until golden. For even more color broil for the last 1-2 minutes but watch very carefully.

Wait 20 minutes before serving so that the pasta settles. Enjoy!

Nutrizione

• Calorie: 711 kcal
• Grassi Totali: 37 g
• Grassi Saturi: 18.7 g
• Colesterolo: 197 mg
• Sodio: 650 mg
• Carboidrati Totali: 67.7 g
• Fibra Alimentare: 4.8 g
• Zuccheri Totali: 4 g
• Proteine: 28.4 g