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Spinach and Artichoke Baked Whole Grain Pasta Recipe

Spinach and Artichoke Baked Whole Grain Pasta

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 21-23 of 23

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  • on January 11, 2011

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    Tastes good, but it does dry up if you make it ahead. I added a can of sliced mushrooms and did not use Gruyere. Instead I used mozzarella and parmesan on top. Next time I'll make more sauce. I covered it until the last 10 mins. in the oven.

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  • on January 10, 2011

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    As the previous reviewer stated, definitely increase the cheese sauce mixture or add less pasta (which I did. Used baby Swiss instead of the Gruyere. I also covered the baking dish with foil before going in the oven, and removed it last 10 minutes, to avoid pasta/cheese drying out. End result was good, will make again.

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  • on January 09, 2011

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    Good idea in theory, but there was not enough cheese sauce to adequately cover the pasta. I would make again, but be sure to adjust ingredients to increase cheese sauce by at least one more cup.

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