Spinach and Artichoke Baked Whole Grain Pasta

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this as part of a birthday party buffet. Everyone loved it, but I thought it needed more seasoning and I agree with others that more sauce is needed. Next time I will double the sauce and add an additional pkg of artichokes. Be sure to salt your pasta water generously to pick up the flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Would have given 5 stars, because my adjustments made it 5 stars. I read the reviews and decided to use 11 oz. Penne, 5 T. butter, 4T. flour, 3 1/2 cups milk. I only used one 10 oz. package frozen spinach, added 8 oz. Portabello mushrooms, 12 oz. marinated artichokes, same cheeses as in recipe, put in an 8 x 8 baked 20 minutes and it was perfect (sauce and all. I think her 45 minutes baking time only comes in if your store for later use and it is cold. Happy cooking to all! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Really great tasting pasta. The sauce needed more liquid, however. I halved the recipe but needed lots more milk to make a creamy sauce. Also, I sauted the shallot and garlic in the butter in the same pot I added the flour to make the roux and sauce. I used spiral pasta. This was a fantastic go to with a roast pork!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was really looking forward to this dish after watching the show. I followed the directions except I omitted one pack of spinach and I upped the sauce by 1/3 rd. It still turned out dry and in no way resembled the dish on tv. Big disappointment and big waste of money.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipe but one I made to eat that day. With some grilled chicken added just before serving, it was perfect & the family agreed, a winner. Some changes I made included only 1/2 a 1# box of penne, This gave us 4 good sized portions. I used canned artichoke hearts (you need to quarter them and about 2 cups of fresh baby spinach. My store was out of Gruyere so I subbed some emmantaler but I think any good swiss will get a good result. I also added some sliced baby portabellos to the shallots & artichokes to cook down.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Good and tasty dish. I used only one box of spinach though. I used Gruyere but might substitute with a Monterey Jack or Pepper Jack.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked this recipe, but I did make a few changes. I used 16 oz of spinach instead of 20, I didn't have a shallot so I used an onion, and used regular shredded parmesan instead of the Parmigiano Reggiano because I wasn't spending $15 on two cheeses (Gruyere and the P.-G. I would definitely make it again, except I would double the sauce as most of it seemed to absorbed in the pasta during the baking process.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

mmmmmm! made this today and it was delicious. I did make a few changes though.. I used 3/4 lb of pasta, one box of spinach and Hot peper jack cheese instead of Gruyere. It was great.. will make again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a little bland as noted by a few others, I did take the advice they gave and used less spinach and more artichokes, I also added some lemon pepper to jazz it up. We all ate it, and it was good - I would eat it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really like this recipe and will be making it again. However, I will double the amount of artichokes (the store only had a 9 oz package, so I was an oz low on artichokes to begin with. I will probably also add mushrooms. With all the extra veggies I intend to add, I will also make more sauce to make sure everything gets coated.

All in all, a great base recipe. With small changes, I think it can go in a number of directions. For instance, I could easily see someone removing the artichokes, using Swiss instead of Gruyere, and adding ham and chicken to make it Cordon Bleu style.