Best Spinach and Artichoke Pasta Bake
Ingredients
- 1 package DeLallo Fusilli
1-pound
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 3 tablespoons butter
- 2 cloves garlic
minced
- ½ teaspoon red pepper flakes
- 1 jar DeLallo Marinated Artichoke Hearts
drained, 14-ounce
- ½ cup heavy cream
- 8 ounces mascarpone cheese
- ½ teaspoon dried basil
- 1 bag fresh spinach
10-ounce
- 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
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
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
Add the pepper flakes and artichokes to the pan. Sauté for 2 to 3 minutes.
- 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
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
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
Remove from heat and serve immediately.
Best Spinach and Artichoke Pasta Bake
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About this Recipe
Craving the creamy, cheesy goodness of spinach and artichoke dip in a satisfying meal? This Best Spinach and Artichoke Pasta Bake transforms your favorite party appetizer into an irresistible weeknight dinner that's ready in a flash, delivering authentic flavors with ease.
What makes this pasta bake truly special is how it masterfully translates the beloved flavors of hot spinach and artichoke dip into a hearty main course. The combination of rich mascarpone and gooey mozzarella creates an incredibly creamy sauce, perfectly complemented by tangy marinated artichoke hearts and vibrant fresh spinach, all twirled up in spiral DeLallo Fusilli pasta.
Prepare for a symphony of textures and flavors with every forkful. You'll experience the luxurious creaminess from the mascarpone and heavy cream, a satisfying chew from the spiral pasta, and the bright, briny notes of artichokes balanced by fresh, earthy spinach. The subtle warmth from red pepper flakes adds a delightful kick without overpowering, making this bake a comforting, indulgent dish perfect for any occasion. It’s a hearty, cheesy embrace that feels both familiar and exciting.
While delicious as is, you can easily tweak this Best Spinach and Artichoke Pasta Bake to suit your taste. For an extra kick, increase the red pepper flakes, or dial them back for a milder flavor. You can swap the DeLallo Grated Parmesan for grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge, as both add a wonderful salty depth. Fresh basil could replace dried for a brighter, more aromatic note.
This comforting pasta bake is perfect for a cozy family dinner or as a satisfying dish to bring to a potluck. Serve it alongside a crisp green salad and some crusty bread to soak up every last bit of that luscious sauce.