Spinach Artichoke Pasta Bake

This pasta bake recipe features the classic flavors of Spinach Artichoke Dip

Do you love Spinach and Artichoke Dip? I totally do! So I figured why not turn it into an easy pasta dish! It’s simple to make and delicious – just toss the pasta with the thick, creamy spinach & artichoke sauce and top with panko and Parmesan mixture. After 25 minutes of bake time, you’ll have a flavorful yummy dish that is sure to please your entire family!

Pasta bake recipes are perfect to make ahead! You can totally add some chicken to this bake to make this into a more filling meal, or leave it out. Completely your choice.

Looking to make this even easier? Just buy a container of Spinach Artichoke dip, stir in with the cooked pasta and bake.

INGREDIENTS 

• 8  ounces medium pasta shells

• 2  tablespoons olive oil

• 2  garlic cloves, minced 

• 1 medium yellow onion, diced

• ¼  teaspoon red-pepper flakes

• 10  ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained

• 1  (14-ounce) can artichoke hearts, drained and roughly chopped

• 2  cups heavy cream (1 pint)

• 4  ounces grated Parmesan (about 1 cup)

•  Black pepper

• 4  ounces grated mozzarella (about 1 cup)

For the topping:

• 1/4 cup Panko

• 1/4 cup Parmesan cheese , grated

• 1/4 teaspoon Italian seasoning

INSTRUCTIONS 

Heat the oven to 400 degrees. 

Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.

Meanwhile, heat the oil in a large skillet over medium. Add the onion, garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.

Stir in the cream and bring to a simmer over medium-high heat. 

Stir in the Parmesan until melted. 

Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.

Transfer the pasta to a 2-quart casserole dish. 

In a small bowl, stir together the bread crumbs, Parmesan and Italian seasoning. Sprinkle the mixture on top of the pasta dish.

Bake for 20-25 minutes or until bubbling around the edges and topping is lightly browned. 

Let stand for 5 minutes before serving.

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Cheesy Sun-Dried Tomato Pasta

There’s nothing better than a bowl of pasta!

Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese!  You can add in your favorite meats and/or veggies – the possibilities are endless.

Did you know?

Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too! 

This recipe pairs great with Scout & Cellar…

 Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce. 

Or 

Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.

INGREDIENTS

• 4 ounce sun-dried tomatoes – not in oil
• 2 tablespoons Olive Oil
• 5 garlic cloves, chopped
• 1 cup chicken broth
• 1 cup half and half
• 1 teaspoon red pepper flakes
• ½ teaspoon Italian seasoning
• ¼ Parmesan cheese, freshly grated plus more for serving
• ¼ cup Mozzarella cheese, shredded
• Salt & Pepper to taste
• 8 oz. box of Angel Hair pasta

INSTRUCTIONS

Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.

While pasta cooks,  saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil. 

Saute for 1 minute until fragrant. 

Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.

Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer. 

Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce. 

Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired. 

Enjoy!

http://www.scoutandcellar.com/whiskawaykitchen

Creamy Spinach Orzo

I love orzo! I much rather have orzo than rice any day! 

Since orzo is so quick-cooking, it’s a perfect choice for a one-pot dinner. It cooks up fast in a simmering pot of broth and milk, and the starch from the pasta actually helps to thicken the creamy sauce. 

There’s little work required, besides stirring in a few big handfuls of baby spinach and plenty of grated Parmesan cheese. This orzo is an amazing blank-canvas recipe, it’s easy to tweak, you can add cherry tomatoes, peppers, or even shredded chicken. Seriously the possibilities are endless! Get creative! 

You can serve this creamy orzo as either a light main dish or a side dish. We served it alongside my Lemon Parmesan Chicken but totally could have eaten it as the main dish- it’s that good! 

Lemon Parmesan Chicken with Creamy Spinach Orzo

INGREDIENTS

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound dried orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Salt
• Freshly ground black pepper

INSTRUCTIONS

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. 

Add the onion and sauté until softened and fragrant, about 3 minutes. 

Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth and milk and bring to a boil. 

Cover, reduce to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes. 

(If the orzo isn’t completely, you can add another splash or two of broth to the pot and continue to simmer until it has.)

Stir in the spinach and Parmesan until the spinach has just wilted and the cheese melts, about 1 minute. 

Taste and season with salt and pepper as needed. Garnish with additional cheese.