Description
A comforting dish that combines creamy goodness with nutritious ingredients, perfect for family dinners or potlucks.
Ingredients
Scale
- 300 grams (10.5 oz) pasta: Penne or rotini works best for this recipe, as they hold the sauce well.
- 200 grams (7 oz) fresh spinach: Chopped spinach adds a vibrant color and essential nutrients.
- 1 can (400 grams or 14 oz) artichoke hearts: Drained and chopped, these add a unique flavor and texture.
- 1 cup (240 ml) heavy cream: This creates a rich and creamy sauce that binds everything together.
- 1 cup (240 ml) milk: Helps to lighten the sauce while keeping it creamy.
- 1 cup (100 grams or 4 oz) cream cheese: Softened cream cheese adds a luscious texture.
- 1 cup (100 grams or 4 oz) shredded mozzarella cheese: This cheese melts beautifully, creating a gooey topping.
- 1 cup (100 grams or 4 oz) grated Parmesan cheese: Adds a salty, nutty flavor that enhances the dish.
- 2 cloves garlic: Minced garlic brings a wonderful aroma and depth of flavor.
- 1 teaspoon onion powder: This adds a subtle sweetness and enhances the overall taste.
- 1 teaspoon garlic powder: For an extra kick of garlic flavor.
- Salt and pepper: To taste, these seasonings will elevate the dish.
- 1 tablespoon olive oil: Used for sautéing the garlic and spinach.
- Fresh herbs: Such as parsley or basil for garnish, adding a pop of color and freshness.
Instructions
- Prep the ingredients by washing and chopping the spinach, draining and chopping the artichoke hearts, and mincing the garlic.
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté minced garlic until fragrant, then add chopped spinach and cook until wilted.
- In a mixing bowl, combine cooked pasta, sautéed spinach, and chopped artichoke hearts. In another bowl, whisk together heavy cream, milk, cream cheese, onion powder, garlic powder, salt, and pepper until smooth.
- Pour the creamy mixture over the pasta and vegetables, stirring gently to coat.
- Transfer the mixture to a baking dish, top with mozzarella and Parmesan cheese, and bake in a preheated oven for 25-30 minutes until cheese is melted and golden.
- Let cool for a few minutes before serving.
Notes
- For a gluten-free option, use gluten-free pasta.
- Frozen spinach can be used; just thaw and drain excess water.
- Customize with proteins like chicken or shrimp for added heartiness.
- For a vegan version, substitute dairy ingredients with plant-based alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Spinach Artichoke Pasta Bake, Pasta Bake, Comfort Food, Vegetarian Recipe