Best Spinach and Artichoke Pasta Bake

Best Spinach and Artichoke Pasta Bake

from delallo.com
30 min
4 servings

Turn your favorite hot party dip into an irresistible (and easy!) weeknight pasta dish. This one-of-a-kind pasta recipe features your favorite creamy cheeses paired up with tender artichokes and earthy spinach twirled up in our spiral Fusilli pasta.

Ingredients

  • 1 (1-pound) package DeLallo Fusilli
  • 3 tablespoons DeLallo Extra Virgin Olive Oil
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 (14-ounce) jar DeLallo Marinated Artichoke Hearts, drained
  • ½ cup heavy cream
  • 8 ounces mascarpone cheese
  • ½ teaspoon dried basil
  • 1(10-ounce) bag fresh spinach
  • ½ cup DeLallo Grated Parmesan or ½ cup grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge
  • 1 ½ cups shredded mozzarella
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper

Directions

  1. 1

    Bring 5 quarts of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1 ½ cups of the pasta water to finish sauce.

  2. 2

    Heat the oil, butter and garlic in a large oven-proof sauté pan on a medium setting. Cook until garlic is lightly browned, about 1 to 2 minutes.

  3. 3

    Add the pepper flakes and artichokes to the pan. Sauté for 2 to 3 minutes.

  4. 4

    Stir in ¾ cups of the pasta water, the mascarpone and the basil. Cook until the cheese melts, about 3 to 4 minutes. Stir in the spinach and cook together for 2 minutes.

  5. 5

    Stir in the salt, pepper and Parmesan or Parmigiano. Add the pasta and stir to coat. If necessary to thin the sauce, add more of the pasta water a little at a time.

  6. 6

    Next, turn on the broiler. Top the pasta mixture with shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes.

  7. 7

    Remove from heat and serve immediately.