Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spinach-Artichoke Pasta Bites
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 spinach-artichoke pasta bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 105 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 spinach-artichoke pasta bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 82
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 105 mg
Ingredients
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.
