Description
A deliciously creamy baked pasta with spinach and artichoke hearts, perfect for a cozy dinner.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups fresh spinach (or 1 cup frozen)
- 1 can (14 oz) artichoke hearts, drained
- 4 oz cream cheese, softened
- 1 cup shredded whole milk mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a large baking dish with olive oil.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add fresh spinach and cook until wilted, around 3 minutes.
- In a bowl, mix softened cream cheese, mozzarella, Parmesan, artichoke hearts, salt, pepper, and red pepper flakes until smooth.
- Cook pasta according to package instructions until al dente. Drain well and combine with the creamy sauce mixture in a large bowl.
- Transfer the mixture into the prepared baking dish. Bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
- This dish can be made with frozen spinach if fresh is not available.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg