Shows
In the Kitchen
Spinach-Artichoke Pasta Bites
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 spinach-artichoke pasta bites
Share This Recipe
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 spinach-artichoke pasta bites
Ingredients
1 tablespoon extra-virgin olive oil, plus more for the pan
Kosher salt
1 1/4 cups small pasta shells
4 ounces cream cheese, at room temperature
1 large egg
2 cloves garlic, grated
1 1/2 cups chopped baby spinach
1 cup frozen artichoke hearts, thawed and chopped
1 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese
Freshly ground pepper
1/3 cup panko
Directions
- Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
- Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
- Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
- Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Vivian Chan
Eggplant Ricotta Bites
34m
Easy
CLASS
PREMIUM
Eddie Jackson
Spinach, Artichoke and Red Pepper Dip
26m
Easy
CLASS
PREMIUM
James Briscione
Linguine with Spinach-Basil Pesto
25m
Easy
CLASS
PREMIUM
41m
Easy
CLASS
Take a Class on
Food Network Kitchen
Sunny Anderson
Sunny's Spicy 5-Ingredient Spinach Artichoke Dip
7m
Easy
CLASS
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
