| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 7g | 42g |
| sugars | fibre | protein | salt |
| 5g | 5g | 17g | 1.5g |
Memories from the Heart of the Kitchen
There’s something deeply nostalgic about a dish like Spinach and Artichoke Baked Pasta. This recipe takes me back to the bustling kitchen of my grandparents’ home in New Jersey, where the smell of garlic and fresh basil filled the air and family gatherings were a weekly tradition. It’s a hearty and wholesome dish, reminiscent of classic Italian-American comfort food, with a veggie twist that’s as delightful as it is nutritious.
The Perfect Balance of Flavor and Health
Spinach and Artichoke Baked Pasta isn’t just about memories; it’s about bringing health benefits to your table without sacrificing flavor. Spinach is a powerhouse of nutrients, rich in vitamins A, C, and K, as well as iron and calcium. Artichokes add a unique texture and are known for their digestive health benefits, packed with fiber and antioxidants. Combined with ricotta, Parmesan, and mozzarella, this dish achieves a rich, cheesy goodness that’s beloved in pasta dishes while still being mindful of health.
The marinara sauce in this recipe not only adds a delightful tang but is also a great source of lycopene, a potent antioxidant found in tomatoes. If you’re looking for a dish to complement this recipe, you might consider serving it alongside a fresh Caprese salad or a simple garlic bread to round out the meal.
A Versatile and Crowd-Pleasing Dish
What I love about this Spinach and Artichoke Baked Pasta is its versatility. It’s perfect for a family dinner or a potluck with friends. It’s akin to other baked pasta dishes such as baked ziti or lasagna but brings a refreshing vegetable component that can stand as a side dish or the main course. Plus, it’s easy to adapt if you have other vegetables on hand or want to add a protein source like grilled chicken or sausage.
For those looking to explore the world of vegetable-centric recipes, I recommend checking out some similar options, such as vegetable lasagna or rigatoni with spring vegetables to expand your culinary repertoire.
Spinach and Artichoke Baked Pasta is more than just a meal; it’s a celebration of flavors and memories, blending the past with the present in a dish that’s sure to become a staple in your household. Buon Appetito!
What You’ll Need
- 12 oz. penne pasta
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 6 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375°F (190°C). Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step Three
Add the chopped artichoke hearts to the skillet and cook for an additional 2-3 minutes. Then, add the fresh spinach and cook until wilted, about 3-4 minutes.
Step Four
In a large bowl, combine the cooked pasta, sautéed garlic, artichoke hearts, and spinach. Add the ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese. Mix thoroughly.
Step Five
Pour in the marinara sauce and chopped fresh basil. Season with salt and pepper to taste. Stir until all ingredients are well combined.
Step Six
Transfer the pasta mixture to a greased baking dish. Spread evenly and top with a little extra mozzarella cheese if desired.
Step Seven
Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly. Remove from the oven and let cool for a few minutes before serving.
Step Eight
Serve warm, garnished with additional fresh basil if desired. Enjoy your Spinach and Artichoke Baked Pasta!
