Creamy Artichoke Spinach Pasta Bake
Indulge in a rich and satisfying pasta bake featuring tender spinach, tangy artichokes, and gooey melted mozzarella cheese. This creamy dish embraces the flavors of Italy and will leave you craving for more.
ingredients
- 8 oz penne pasta
- 1 cup frozen spinach, thawed and drained
- 1 cup artichoke hearts, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C) and grease a baking dish.
- 2.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 4.
Sprinkle in the flour and Italian seasoning, stirring constantly for 1 minute.
- 5.
Slowly pour in the heavy cream and chicken broth, stirring continuously until the sauce thickens.
- 6.
Stir in the chopped artichoke hearts, spinach, and half of the shredded mozzarella and Parmesan cheeses. Season with salt and pepper to taste.
- 7.
Add the cooked penne pasta to the skillet and mix until all ingredients are coated in the creamy sauce.
- 8.
Transfer the pasta mixture to the greased baking dish and top with the remaining shredded mozzarella and Parmesan cheeses.
- 9.
Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
- 10.
Allow the pasta bake to cool for a few minutes before serving. Enjoy the creamy deliciousness!
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