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.
Servings 8
Calories 442kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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