Description
This Spinach and Artichoke Pasta Bake is a creamy, cheesy casserole perfect for a comforting meal. Combining tender rigatoni pasta with sautéed onions, garlic, fresh baby spinach, and artichoke hearts in a luscious cream cheese and pecorino sauce, it’s topped with mozzarella and baked until golden and bubbly for a delightful dinner.
Ingredients
Scale
Pasta and Vegetables
- 350 g pasta (dry weight) rigatoni
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped or pressed
- 170 g baby spinach (about 5½ cups)
- 1 can (390 g) artichoke hearts, drained and roughly chopped (240 g drained weight)
Dairy and Cheese
- 1 tub (280 g) light cream cheese
- 60 g pecorino cheese, finely grated (¼ cup)
- 100 ml double cream (½ cup heavy cream)
- 125 g fresh mozzarella cheese, grated
Others
- 1 tablespoon olive oil
- ½ teaspoon sea salt, divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the onion and garlic: Heat 1 tablespoon of olive oil in a large sauté pan. Add the chopped onion with a pinch of sea salt and cook for about 15 minutes until the onion is translucent and springy.
- Add garlic: Add the finely chopped or pressed garlic to the pan and cook for 1 minute until fragrant.
- Cook pasta: Cook the rigatoni pasta according to the packet instructions but reduce the cooking time by 1 minute. Before draining, reserve about half a cup of the pasta cooking water.
- Cook spinach and artichokes: Add the baby spinach to the pan with the onions and cook until just wilted. Then add the chopped artichoke hearts and cook for 2 more minutes.
- Create cheese sauce: Stir in all of the cream cheese until melted and combined with the vegetable mixture. Add ¾ of the grated pecorino cheese and stir until melted.
- Add cream and pasta water: Slowly pour in the double cream, stirring to combine. Gradually add reserved pasta water, stirring continuously to form a smooth sauce.
- Season sauce: Season the sauce with the remaining ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper.
- Toss pasta with sauce: Add the drained pasta to the sauté pan and gently toss to coat evenly with the sauce.
- Assemble bake: Transfer the coated pasta mixture into a large casserole dish. Sprinkle the grated mozzarella and the remaining pecorino cheese evenly over the top.
- Bake: Cover the casserole dish with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
- Rest and serve: Remove from the oven and allow to cool slightly before serving.
Notes
- The recipe works well with most short pasta; rigatoni was used here.
- Light cream cheese was used; using full-fat will increase richness and calories.
- A casserole dish approximately 30 cm x 20 cm x 6.5 cm (12 in x 8 in x 2.5 in) works well for this recipe.
- Nutritional information is approximate and based on online nutrition tools.
- For best accuracy, weigh ingredients using a digital scale. Measuring cups and spoons may vary by brand.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
