Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Spinach and Artichoke Baked Pasta


  • 1 10-ounce box frozen spinach
  • Salt
  • 13.25 ounce box whole grain short cut pasta
  • 2 tablespoons canola or olive oil
  • 4 garlic cloves, pressed
  • 1 14-ounce can quartered artichoke hearts, drained, patted dry
  • 1/2 cup vegetable broth
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 1 1/2 cups Mozzarella cheese, shredded (about 5 ounces)
  • 1 cup shredded Parmesan cheese


Preheat the oven to 375 degrees F.

Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible.

Bring a pot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.

Meanwhile, heat 2 tablespoons of the oil in a small skillet over medium to medium-high heat and add the garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the broth to deglaze the pan.

While the artichokes and pasta cook, melt the butter in a  medium pot over medium to medium-high heat. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Mozzarella cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a 2-quart baking dish and cover with the remaining cheese.  Bake until cheese is melted and starting to brown on top, about 30 minutes.

Or, cool and store for a make-ahead meal.  When ready to cook, preheat oven to 375 degrees F.  Bake on a baking sheet 45 minutes or until brown and bubbly on top.


Adapted from Spinach and Artichoke Baked Whole Grain Pasta by Rachel Ray.

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