Pasta Casserole with Artichokes and Spinach
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Imagine your favorite spinach and artichoke filling inside creamy pasta shells, topped with crispy crostini-like croutons. The result? A mind-blowing four-cheese dipping sauce.
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:
- 24 pieces of royal shell pasta (about 350 g)
- 300 g frozen chopped spinach, defrosted and squeezed dry
- 1 can (400g) artichoke hearts, drained and chopped
- 1 cup whole milk ricotta cheese
- 220 g of cream cheese at room temperature, in portions
- 2/3 tbsp. grated parmesan cheese
- 1 cup of drinking cream 10%
- 1 tbsp. grated mozzarella
- 2 tbsp. l. olive oil
- 1/3 cup breadcrumbs
- 1/4 cup chopped parsley, optional
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Recipes with similar ingredients: pasta, spinach, Artichokes, mozzarella cheese, cream cheese, ricotta cheese, Parmesan cheese, breadcrumbs, parsley
Cooking the dish according to the recipe:
- Cook the pasta until al dente, following package directions. Drain and set aside.
- Preheat oven to 220°C.
- In a medium bowl, combine the spinach, artichokes, ricotta, 4 ounces (110 g) cream cheese, 1/3 cup (1/3 cup) Parmesan, 1 teaspoon (1/2 teaspoon) salt, and a couple of grinds of black pepper. In a medium microwave-safe bowl, combine the heavy cream, mozzarella, remaining 4 ounces (110 g) cream cheese, 1/3 cup (1/3 cup) Parmesan, and 1 teaspoon (1/2 teaspoon) salt until smooth. Microwave for about 2 minutes, then 30 seconds in between, stirring until warm and smooth.
- Pour half the cheese sauce into the bottom of a 22 x 33 cm baking dish. Fill each shell with 1 heaping tablespoon of the spinach-cheese mixture. Place the shells in the dish, open side up. Drizzle the remaining cheese sauce over the shells, cover with foil, and bake for 13-15 minutes, until the cheese is melted.
- Meanwhile, in a small bowl, combine the olive oil, breadcrumbs, and parsley, if using. Remove the foil from the pan and sprinkle the pasta with the mixture. Bake for about 10 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.
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