A Simple Spinach and Artichoke Pasta Bake Recipe

Name: A Simple Spinach and Artichoke Pasta Bake Recipe
Total time: 50 min
Ingredients: 3 tablespoons garlic-infused olive oil from garlic confit (or plain extra virgin olive oil); 1 pound regular or gluten-free penne pasta (cooked 2 minutes shy of al dente); 1 medium yellow onion (cut into medium dice); 2 large leeks (white parts only, sliced into 1/2-inch thick sliced and washed thoroughly to remove any grit.); 4 large cloves garlic confit smashed into a paste (or 2 cloves raw garlic minced fine); 1/2 cup white wine; 10-12 ounces California artichoke hearts, quartered if large.; 5 ounces baby spinach leaves; 1 lemon (juice and zest divided); 1/2 cup California canned green olives (quartered ); 3/4 cup heavy cream; 2 ounces cream cheese (cubed); 3/4 cup shredded mozzarella (divided); 1/2 teaspoon sweet paprika; 1 tablespoon flat-leaf parsley (minced); 1 teaspoon red pepper flakes (optional)

californiagrown.org

Our Spinach and Artichoke Pasta Bake is loaded with flavor, easy to make, and it effortlessly feeds a crowd.

View full recipe on californiagrown.org

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 californiagrown.org.

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Ingredients

3 tablespoons garlic-infused olive oil from garlic confit (or plain extra virgin olive oil)
1 pound regular or gluten-free penne pasta (cooked 2 minutes shy of al dente)
1 medium yellow onion (cut into medium dice)
2 large leeks (white parts only, sliced into 1/2-inch thick sliced and washed thoroughly to remove any grit.)
4 large cloves garlic confit smashed into a paste (or 2 cloves raw garlic minced fine)
1/2 cup white wine
10-12 ounces California artichoke hearts, quartered if large.
5 ounces baby spinach leaves
1 lemon (juice and zest divided)
1/2 cup California canned green olives (quartered )
3/4 cup heavy cream
2 ounces cream cheese (cubed)
3/4 cup shredded mozzarella (divided)
1/2 teaspoon sweet paprika
1 tablespoon flat-leaf parsley (minced)
1 teaspoon red pepper flakes (optional)