Name: Spinach-Artichoke Pasta Bites
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
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.

Photograph by Ralph Smith

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Spinach-Artichoke Pasta Bites

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