Baked Spinach-Artichoke Pasta | Recipe Cart
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salt
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Ramekin
- Baking dish
- Pot
- Colander
- Skillet
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Oven
- Stove
Ingredients
- Kosher salt
- 8 ounces medium pasta shells
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red-pepper flakes
- 10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 2 cups heavy cream (1 pint)
- 4 ounces grated Parmesan (about 1 cup)
- Black pepper
- 4 ounces grated mozzarella (about 1 cup)
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