Spinach and Artichoke Pasta Bake

Spinach and Artichoke Pasta Bake

  • 1 lb dried pasta

  • 1 lb baby spinach (fresh or frozen)

  • 1 medium or 2 small shallots, diced

  • 2 closed minced garlic

  • 1/4 cup unsalted butter (or olive oil)

  • 1/4 cup flour

  • 2 cups milk

  • `1 cup stock (chicken or vegetable)

  • 12 oz. assorted melty cheese (such as mozzarella)

  • 1 15 oz can artichokes hearts

  • Panko or homemade breadcrumbs and Parmesan cheese for the top

Preheat oven to 375F.

Cook the pasta 2 minutes less than directed on the packaging. Strain and rinse with cool water to stop the cooking. Set aside

In a stovetop safe pan over medium heat, wilt the spinach. Squeeze the excess water and set aside.

In the same pan melt the butter. Add the shallot and garlic and saute for 30 seconds. Add the flour and cook for 30 seconds Add in the milk and stock and cook over medium heat until mixture is thick and coats the back of a spoon. Add cheese and stir until melted. Fold in the spinach, pasta, and artichokes

Top with breadcrumbs and Paremsan cheese

Bake for 10 to 15 minutes or until top is golden brown and filling is bubbling. Serve immediately.

Makes about 4 to 6 servings

Amanda FredericksonComment