Description
A creamy, cheesy spinach and artichoke pasta bake featuring rigatoni pasta combined with spinach, artichoke hearts, cream cheese, pecorino, and mozzarella, baked to golden perfection. This comforting dish is perfect for a satisfying dinner or family meal.
Ingredients
Scale
Pasta and Sauce
- 350 g rigatoni pasta (dry weight, 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 (390 g) artichoke hearts, drained weight 240 g, roughly chopped
- 280 g tub light cream cheese
- 60 g pecorino cheese, finely grated (¼ cup)
- 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)
- Remaining pecorino cheese (15 g, ¼ of total 60 g)
Instructions
- Prepare Ingredients: Finely chop the onion and garlic. Drain and roughly chop the artichoke hearts. Grate the pecorino and mozzarella cheeses.
- 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. Cook for about 15 minutes until the onion is translucent and springy.
- Add Garlic: Add the chopped or pressed garlic to the pan with the onion and cook for 1 minute until fragrant.
- Cook Pasta: Cook the rigatoni pasta according to the package instructions, but reduce cooking time by 1 minute to keep it slightly firm. Reserve half a cup of pasta water before draining.
- Cook Spinach and Artichokes: Add the baby spinach to the sautéed onions and cook until it wilts slightly. Then stir in the chopped artichoke hearts and cook for 2 minutes.
- Melt Cream Cheese and Pecorino: Add the cream cheese to the spinach and artichokes and stir until melted and combined. Stir in ¾ of the grated pecorino cheese until it melts into the mixture.
- Add Cream and Pasta Water: Slowly pour in the double cream while stirring to combine. Gradually add reserved pasta water, stirring continuously to create a smooth sauce.
- Season Sauce: Season the sauce with the remaining ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper, adjusting to taste.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the sauce and toss gently until the pasta is well coated.
- Assemble Bake: Transfer the coated pasta into a large casserole dish. Sprinkle the grated mozzarella evenly on top, then sprinkle with 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.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese topping is golden and the sauce is bubbling.
- Serve: Remove from oven and allow to cool slightly before serving.
Notes
- Pasta: Rigatoni is preferred for this recipe, but most short pasta shapes such as penne or ziti will work well.
- Cream Cheese: Light cream cheese is recommended for a lighter dish. If using full-fat, adjust nutritional estimates accordingly.
- Casserole Dish Size: The suggested casserole dish measurements are approximately 30 cm (12 inches) long, 20 cm (8 inches) wide, and 6.5 cm (2.5 inches) deep.
- Nutritional Information: Calculated values are approximate and based on ingredient choices and brands used.
- Measurements: For best accuracy, weigh ingredients using a digital scale. Volume measurements may vary by brand.
Nutrition
- Serving Size: 1 plate (approximately 275 g)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
