Spinach and Artichoke Baked Whole Grain Pasta

Total Time:
1 hr 50 min
Prep:
10 min
Inactive:
45 min
Cook:
55 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 (10-ounce) boxes frozen spinach
  • Salt
  • 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
  • 1 cup shredded Parmigiano-Reggiano cheese
Directions
Watch how to make this recipe.
  • Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.

  • Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.

  • Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.

  • Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.

  • While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.

  • Bake on a baking sheet 45 minutes or until brown and bubbly on top.


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