Baked Spinach-Artichoke Pasta
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt
- 8ounces medium pasta shells
- 2tablespoons olive oil
- 2garlic cloves, minced
- ¼teaspoon red-pepper flakes
- 10ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
- 1(14-ounce) can artichoke hearts, drained and roughly chopped
- 2cups heavy cream (1 pint)
- 4ounces grated Parmesan (about 1 cup)
- Black pepper
- 4ounces grated mozzarella (about 1 cup)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
649 calories; 44 grams fat; 25 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
- Step 2
Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
- Step 3
Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
- Step 4
Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.
Private Notes
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Cooking Notes
Yinzer
What’s leftover bacon?
Mary Larson
Replace the cream with Greek or regular yogurt, and it will add flavor and be much healthier.
Charlotte K
If you use a cast iron pan for the sauteing portion of the recipe you can put that in the oven and save yourself a casserole dish. I wash dishes by hand, my least fave chore, and so I am always looking for a way to use fewer dishes.
Sally
This recipe was delicious as most of the NYT recipes are. I feel this area is for people who made and tasted the recipe not for the negative thoughts of someone who READ the recipe.
Jeca
It does make sense that it was good but not great when you completely change the recipe.
Bill Ginn
Wow. As the lede to the receipt and prior commentators suggested, this is a great opportunity to do your own modifications. I used: more garlic, shallot, an entire package of pancetta, was quite liberal with the cheese, etc. Delicious! It was a bit wet so I will sweat the spinach a bit longer next time. Browned nicely at 20 minutes at 400 deg. Finally, if you can find the vacuum packed artichoke hearts (sold at our Whole Foods), get the “grilled” variety; a delicious flavor addition.
Mary Larson
use 2 cups of greek or plain yogurt in place of the cream, will be much more healthy and add the needed taste
Judith
Like others, I used extra garlic and red pepper flakes as well as some dried basil. The big change I made was to switch from heavy cream to cottage cheese to increase protein and cut down on the fat. The texture and flavor were still great. (I might try silken tofu next time). My spouse loved it and it was certainly quick and easy.
Fay
If you freeze the cottage cheese, the curds will break down for a creamy texture.
Geoff G
Making a comment before I cook it. Wouldn't some breadcrumbs be great on this?
Rita
At 4 servings this is 1/2 cup heavy cream and 2 oz cheese per person. Seems criminal. So many of the NYT recipes seem to be too decadent for real life, especially the so-called weeknight meals.
jennyhibb
Best recipe ever. I'll just say this: French's Crispy Fried Onions. Had some left over and it literally made the dish. Plus extra garlic, rigatoni pasta and shredded rotisserie chicken, Panko sprinkled on top with a last 5 min broil.
Anne
Is there a way to make it more healthy?
KJ
My gosh, yes - and to improve flavor. They are trying to recreate a deadly party dip as a pasta dish - that's ridiculous. Use chicken (or vegetable) broth and reduce it and then add some cream, to taste, just to get the right texture to make the sauce. And I would use frozen artichokes over canned ones to also reduce the sodium in this dish. And start by sautéing some shallots with that garlic, deglaze with vermouth, or white wine etc.
George Angell
So, I haven't made this yet, but I am confused by all the negative comments. Why not just make your favorite version of mac and cheese and add the artichoke hearts and spinach? I'm planning to make mine with gruyere, cheddar and a touch of Wisconsin blue, along with a little bacon and breadcrumbs.
emily
Swapped heavy cream for whole milk. Added jalapeños. Although it little watery, it still tasted very good and brought the saturated fat to a much more reasonable amount for a regular dinner. If I were taking to a party, I’d use the heavy cream.
Rita McD
This dish was a treat, though I do appreciate the tips on using yogurt or cottage cheese in place of heavy cream. Rich dishes tend leave me feeling bad for hours, ever since I was a kid. My husband forgets from time to time (like when he made this dish!) and I enjoy it & then he has a sick wife and he’s careful for a long time after!
Lauren
Frozen spinach is the move here. I take a couple minutes off the microwave steam instructions and it's perfectly thawed. Already chopped up and wilted and ready to go. It makes the sauce go much quicker- you can finish it in the time it takes to boil the pasta. Very comforting and delicious while being different from your usual baked pasta.
BC
Sauteed 2 minced shallots in olive oil until caramelized and added salt and red pepper at this point, added 2 jars of drained marinated artichokes to caramelize with some more oil, then added 1/2 jar of drained sundried tomatoes, 7-10 cloves of minced garlic and cooked down, then added a whole bag of spinach to wilt. Deglazed pan with white wine (1/4 cup?) Then added buttermilk instead of cream, mixed in parmesan, spooned pasta straight from water, baked 400 15 min, sat 10.
Anna
We didn't have artichoke so we only used spinach, added less cream and more cheese. It was very tasty and easy to prepare
rhosa
This is a great template recipe for when there is cheese in the house that needs to be used. I use 1 cup cream and one cup water and nearly double the vegetables. Last night I made it with a sweet orange pepper, three huge jalapeños, and a 10-ounce bag of frozen chopped spinach. Mmmmmm.
LRM
I recommend adding a pint of cherry tomatoes.
YASSIKUHHH
Instead of heavy cream, I used 8oz cream cheese and half a cup of whole milk. I also added 12 ounces of shredded rotisserie chicken. *chefs kiss*
LRM
Did you use marinated artichokes for this recipe? Thanks!
Mary
Delicious with Spicy Chili Crisp!
Taylor
Overall this was a tasty and easy dish to make. I would definitely add a good amount of salt (more than just the “to taste” indication) and make sure to chop fresh spinach and the artichokes more so they are incorporated throughout the whole dish. It’s easy to add in your own protein if desired.
Mienna
I made this as written and wasn’t at all worried about it. I’m not a health-food person at all. I was surprised to find that this was too heavy for me. It was pleasant to taste but not very pleasant to swallow, if that makes sense. Might try with ricotta in place of some of the cream.
Alison
Made with half and half. Sautéd onion and red bell pepper first.
Christine Whittington
Oh, heavenly exquisite. I made it [almost] exactly as written, but ate less of it (maybe 8 servings for the recipe) plus a huge salad. I will certainly make it again and try it with Greek yogurt, but I'm not sure how that would work. I did cook the garlic, chili powder, spinach, and artichoke in a large cast iron pan. Added cream and cheese to that, then the pasta, and topped with mozzarella cheese. It was ready to go into the oven in the cast iron pan. No need for extra pans or dishes.
Ann
I used plain non-fat yogurt instead of the heavy cream and loved it. A great dish!
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