Spinach-Artichoke Pasta Bites
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 24 spinach-artichoke pasta bites
- 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.
