Description
A creamy and comforting Spinach and Artichoke Pasta Bake made with rigatoni, baby spinach, artichoke hearts, cream cheese, pecorino, and mozzarella, baked to golden perfection. This dish combines tender pasta with a cheesy, savory sauce and is perfect for a satisfying family meal.
Ingredients
Scale
Pasta and Sauce
- 350 g pasta (dry weight, rigatoni recommended)
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 3 cloves garlic, finely chopped or pressed
- 170 g baby spinach (about 5½ cups)
- 1 x 390g can artichoke hearts (drained weight 240g, roughly chopped)
- 1 x 280g tub light cream cheese
- 60 g pecorino cheese, finely grated (¼ cup)
- 100 ml double cream (heavy cream, ½ cup)
- ½ teaspoon sea salt, divided
- ¼ teaspoon freshly ground black pepper
Topping
- 125 g fresh mozzarella cheese, grated (just over ½ of an 8oz ball)
- Remaining pecorino cheese (15 g, about ¼ of the 60 g used in sauce)
Instructions
- Prepare the onion: Heat 1 tablespoon of olive oil in a large sauté pan. Add the finely chopped onion and a pinch (¼ teaspoon) of sea salt. Cook for about 15 minutes until the onion is translucent and springy.
- Add garlic: Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
- Cook pasta: Bring a large pot of salted water to boil and cook the pasta according to the packet instructions minus 1 minute to keep it slightly firm. Reserve half a cup of pasta water before draining the pasta.
- Cook spinach and artichokes: Add the baby spinach to the pan with the onions and cook until wilted slightly. Then add the chopped artichoke hearts and cook for 2 minutes.
- Add cream cheese and pecorino: Stir in the cream cheese until melted and combined with the spinach and artichokes, then add ¾ of the grated pecorino cheese and stir until it melts into the mixture.
- Add cream and pasta water: Slowly pour in the double cream while stirring, then gradually add the reserved pasta water to loosen the sauce, stirring well throughout.
- Season the sauce: Add the remaining ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper to taste.
- Toss pasta with sauce: Add the drained pasta to the pan and gently toss to coat all pieces with the creamy spinach and artichoke sauce.
- Assemble the bake: Transfer the coated pasta into a large casserole dish. Sprinkle the grated mozzarella and the remaining pecorino cheese evenly on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese topping is golden brown and the sauce is bubbling.
- Serve: Remove from the oven and allow to cool slightly before serving.
Notes
- Use short pasta like rigatoni, penne, or ziti for best results.
- Light cream cheese was used for a lower fat option; full-fat cream cheese can be substituted but will increase calories and fat.
- The casserole dish used measures approximately 30 cm x 20 cm x 6.5 cm (12 x 8 x 2.5 inches).
- Nutritional information is approximate and based on standard brands; adjust accordingly if using different ingredients.
- For accuracy in measurements, use a digital kitchen scale especially for pasta weight and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
