Spinach artichoke pasta bake
Pasta bake recipes are perfect to make ahead and this creamy spinach artichoke pasta bake is delicious as a vegetarian dinner.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 2 tbsp butter
- 1 onion finely chopped
- 2 garlic cloves crushed
- 400 g (+- 1 lb) baby spinach roughly chopped
- 1 cup heavy or whipping cream
- ½ cup sour cream
- 1 cup milk mixed with 1 tbsp cornstarch
- ½ cup grated Parmesan cheese
- 150 g (5oz) artichoke hearts (in oil) drained and quartered
- 1 tsp lemon juice
- 500 g (+- 1 lb) pasta (fusilli, penne, ziti or rigatoni)
- 1 cup grated mozzarella
Pre-heat the oven to 180°C/350°F.
Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent.
Add spinach and allow to wilt. Season with salt and pepper.
Pour the cream, sour cream and milk and cornstarch mixture into the pan and allow to simmer over medium heat for 5 minutes.
Add the artichokes, Parmesan and lemon juice then simmer for another 5 minutes. Season to taste.
Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
Drain the pasta (reserving 1 cup of water) and mix with the spinach sauce. Add a few tablespoons of pasta cooking water and mix well.
Transfer the pasta to a baking dish and top with the mozzarella cheese.
Place in the oven until golden brown and bubbling.
Remove from the oven and allow to rest for 5 minutes before serving.
Calories: 442kcal | Carbohydrates: 53g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 256mg | Potassium: 363mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5455IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 2mg