Description
A creamy and comforting Spinach and Artichoke Pasta Bake combining tender rigatoni with a cheesy spinach and artichoke sauce, baked to golden perfection. This dish is perfect for a satisfying vegetarian dinner.
Ingredients
Scale
Pasta and Vegetables
- 350 g dry rigatoni pasta (about 4⅓ cups)
- 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 can artichoke hearts 390 g / 13.75 oz (drained weight 240 g / 8.5 oz), roughly chopped
Dairy and Cheese
- 1 tub cream cheese 280 g / 8 oz (light cream cheese used)
- 60 g pecorino cheese, finely grated (¼ cup)
- 100 ml double cream (heavy cream) (½ cup)
- 125 g fresh mozzarella cheese, grated (just over ½ an 8oz ball)
Seasonings
- ½ teaspoon sea salt (divided in two parts)
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare and Sauté Onion: Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the finely chopped onion and a pinch of sea salt, then cook for about 15 minutes until the onion becomes translucent and springy.
- Add Garlic: Stir in the chopped or pressed garlic and cook for 1 minute until fragrant.
- Cook Pasta: Boil the rigatoni according to package directions, but reduce cooking time by 1 minute. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Cook Spinach and Artichokes: Add the baby spinach to the pan with the onions and cook until the spinach wilts slightly. Then add the chopped artichoke hearts and cook for another 2 minutes.
- Create the Sauce: Add all the cream cheese to the pan and stir until it melts into the spinach and artichoke mixture. Next, stir in ¾ of the grated pecorino cheese until melted.
- Add Cream and Pasta Water: Slowly pour in the double cream, stirring continuously to combine. Gradually add the reserved pasta water while stirring to create a smooth sauce.
- Season the Sauce: Season with the remaining ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Stir to evenly distribute the seasoning.
- Combine Pasta and Sauce: Add the drained pasta to the sauté pan and gently toss to coat the pasta evenly with the sauce.
- Assemble the Bake: Transfer the sauced pasta into a large casserole dish. Sprinkle the grated mozzarella cheese and the remaining pecorino cheese evenly over the top.
- Bake: Cover the casserole dish with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
- Serve: Remove the pasta bake from the oven and allow it to cool slightly before serving.
Notes
- Pasta: Rigatoni is recommended, but most short pasta types like penne or ziti will work well.
- Cream Cheese: Light cream cheese was used here; using full-fat cream cheese will increase richness and calories.
- 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 this recipe volume.
- Nutritional Information: Approximate and calculated via online nutrition tools; varies with ingredient brands and substitutions.
- Measuring Tips: For best accuracy, weigh ingredients with a digital kitchen scale; standard measuring cups and spoons may differ by brand.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
