Description
A creamy and comforting Spinach and Artichoke Pasta Bake featuring tender rigatoni tossed in a cheesy spinach, artichoke, and cream sauce, topped with mozzarella and pecorino, then baked to golden perfection.
Ingredients
Scale
Pasta and Sauce
- 350 g pasta (dry weight), rigatoni preferred
- 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 390 g can artichoke hearts, drained weight 240 g, roughly chopped
- 1 x 280 g tub light cream cheese
- 60 g pecorino cheese, finely grated (¼ cup), divided
- 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 an 8 oz ball)
Instructions
- Prepare the onion: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the finely chopped onion with a pinch of sea salt and cook for about 15 minutes until translucent and springy.
- Add garlic: Add the chopped or pressed garlic to the pan, cooking for 1 minute until aromatic but not browned.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions minus 1 minute for al dente texture. Reserve ½ cup of pasta cooking water before draining.
- Sauté spinach and artichokes: To the onion mixture, add the baby spinach and cook until it wilts slightly. Stir in the chopped artichoke hearts and cook for 2 more minutes.
- Create creamy sauce: Add all the cream cheese to the pan and stir continuously until melted and combined. Add ¾ of the grated pecorino cheese, stirring until melted into the mixture. Slowly pour in the double cream while stirring to combine well.
- Loosen sauce: Gradually add reserved pasta water to the sauce while stirring to achieve a smooth consistency. Season with the remaining ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper.
- Toss pasta in sauce: Add the drained rigatoni to the sauté pan and gently toss to coat the pasta evenly with the spinach, artichoke, and cream cheese sauce.
- Assemble bake: Transfer the coated pasta mixture into a large casserole dish. Sprinkle the grated mozzarella cheese evenly over the top, then sprinkle the remaining pecorino cheese.
- Bake: Cover the casserole 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 and bubbling.
- Serve: Remove from the oven and let it cool slightly before serving warm.
Notes
- Pasta: Rigatoni works best, but other short pasta shapes such as penne or shells also work well.
- Cream Cheese: Light cream cheese was used; if using full-fat cream cheese, adjust nutrition accordingly.
- Casserole Dish Size: Approximately 30 cm long x 20 cm wide x 6.5 cm deep (12 x 8 x 2.5 inches) to fit the pasta bake.
- Nutritional Information: Approximate and calculated using an online nutrition tool.
- Measurements: Use a digital scale for accuracy, especially when using US cups or spoons, as volumes can vary by brand.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
