Spinach and artichoke pasta appetizer
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
The combination of spinach, artichokes, and creamy cheese is widely used in the West for various appetizers. It's also a popular filling for Italian pasta, which you can also serve as a neat finger food appetizer. Boiled pasta shells are mixed with vegetables and three types of cheese—cream cheese, fontina, and mozzarella—sprinkled with breadcrumbs, and baked in a mini muffin tin. The result is miniature cupcakes with a golden, crispy crust, filled with vegetables and a gooey cheese filling. A perfect treat for house parties and buffets.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp olive oil + extra for greasing the pan
- 1 and 1/4 cups small shell pasta
- 110 g of cream cheese, room temperature
- 1 large egg
- 2 cloves garlic, grated
- 1.5 cups chopped small spinach
- 1 cup frozen artichoke hearts, thawed and chopped
- 1 cup grated fontina cheese
- 0.5 tbsp. grated mozzarella
- 1/3 cup panko breadcrumbs
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Recipes with similar ingredients: Artichokes, spinach, Fontina cheese, mozzarella cheese, cream cheese, panko breadcrumbs, pasta
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Grease a 24-cup mini muffin tin (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions. Drain.
- In a large bowl, combine the cream cheese, egg, and garlic and whisk until smooth. Add the pasta, spinach, artichokes, fontina, mozzarella, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; mix well.
- Fill the mold cavities with the pasta mixture. In a small bowl, combine the breadcrumbs with olive oil and a pinch of salt. Sprinkle over the pasta filling.
- Bake until the pasta is golden brown around the edges, 15-20 minutes. Let cool for 5 minutes, then remove from the pan.
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