Spinach Artichoke Pasta Bake
There’s a style of cooking in Italy that uses leftover cheeses ( formaggio avanzato) so I thought I would try this here. You can use one type of cheese or several. There is no wrong way to make this. You can use two cups of heavy cream but I wanted to lighten it up a bit so I used half yogurt and half cream. I roasted romanesco while I baked the pasta and folded some in while serving.
INGREDIENTS
Fair Shares
Pasta
Cheese of choice, grated (1-2 cups)
1 cup yogurt
Spinach, kale, or whatever greens you have
3 garlic cloves
Olive oil
Other Ingredients
1 can artichoke hearts, drained and chopped
1 cup heavy cream
1/4 tsp red pepper flakes
Salt and pepper to taste
Bread crumbs
METHOD
Cook pasta according to package directions. Preheat oven to 400 degrees. In a saucepan, heat oil and add chopped greens. Add garlic and red pepper flakes. Sauté till greens are wilted. Add yogurt, cream, and artichoke hearts. Stir in cheese a bit at a time and stir to combine. Add salt and pepper to taste. Fold in drained pasta and pour into a casserole dish coated with cooking spray. Top with a bit more cheese and some bread crumbs. Bake for 20 minutes alongside chopped romanesco.
.