Melec Recipes

Baked Spinach Artichoke Pasta

Name: Baked Spinach Artichoke Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Casserole
Ingredients: Kosher salt; 8 ounces medium pasta shells; 2 tablespoons olive oil; 2 garlic cloves minced; 1/4 easpoonred-pepper flakes; 10 ounces fresh baby spinach or frozen chopped spinach, defrosted and drained; 1 (14-ounce) can artichoke hearts drained and roughly chopped; 2 cups heavy cream (1 pint); 4 ounces grated Parmesan (about 1 cup); Black pepper; 4 ounces grated mozzarella (about 1 cup)

Casserole

Dinner

1 serving

porties

15 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

Kosher salt

8 ounces medium pasta shells

2 tablespoons olive oil

2 garlic cloves minced

1/4 easpoonred-pepper flakes

10 ounces fresh baby spinach or frozen chopped spinach, defrosted and drained

1 (14-ounce) can artichoke hearts drained and roughly chopped

2 cups heavy cream (1 pint)

4 ounces grated Parmesan (about 1 cup)

Black pepper

4 ounces grated mozzarella (about 1 cup)

Instructies

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.

Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.

Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.

Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

https://cooking.nytimes.com/recipes/1020080-baked-spinach-artichoke-pasta?smid=nytcore-ios-share

Voedingswaarde

Portiegrootte

1 1 (750g)

Calorieën

787

Totale vet

13.1052036541947 g

Verzadigd vet

1.8608534820737 g

Onverzadigd vet

Transvet

2.34428579383039 g

Cholesterol

165.561214904 mg

Natrium

435.283440538058 mg

Totale koolhydraten

136.46483882634 g

Voedingsvezels

6.38939521145902 g

Totale suikers

130.075443614881 g

Eiwit

34.15116210748 g