Spinach Artichoke Pasta
pasta
May 1, 2021
Prep time: 45 min.
Cook time: 90 min.
Servings: 4-6
Ingredients
- Large pasta shells, 1 lbs.
- Olive oil, 2 tbs.
- Garlic, 4 cloves minced
- Red pepper flakes, 1/2 tsp.
- Frozen chopped spinach, 20 oz.
-
Artichoke hearts, 2 14 oz. cans chopped
- Heavy cream, 1 pint
- Salt and pepper, to taste
- Parmesan, 1 cup grated
-
Cheese, 1.5-2 cups shredded (Cabot New York Extra Sharp Cheddar)
Equipment
- Medium pot
- Large pot
- Colanders, 2
- Grater
- 9x13 glass pan
Prep
- Grate parmesan
- Grate cheese
- Mince garlic
- Roughly chop artichokes
Instructions
-
Bring medium pot of water to boil. Cook pasta until 2 minutes short of al dente. Drain and set aside.
-
Preheat oven to 400F.
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In heated large pot, cook olive oil, red pepper flakes, and garlic until fragrant, about 1 minute.
-
Add spinach and cook until wilted, about 3 minutes.
-
Add artichokes.
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Add cream and bring to simmer over medium-high heat.
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Stir in parmesan until melted.
-
Add salt and pepper.
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Turn off heat, stir in pasta until well mixed.
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Transfer pasta to glass pan.
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Sprinkle with cheese.
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Bake until bubbling, 20-25 minutes. Let rest 10-15 minutes before serving.