Spinach and Artichoke Baked Whole Grain Pasta

Photo: Spinach and Artichoke Baked Whole Grain Pasta

TOTAL TIME: 1 hr 50 min
Prep: 10 min
Inactive Prep: 45 min
Cook: 55 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 (10-ounce) boxes frozen spinach
  • Salt
  • 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
  • 1 cup shredded Parmigiano-Reggiano cheese
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.

Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.

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

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

While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. 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 Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.

Bake on a baking sheet 45 minutes or until brown and bubbly on top.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 5 reviews

  • on August 20, 2012

    Flag

    Made this for dinner last night, made enough for my family (Me, Hubby, 5yr,1yr and a whole other pan to be reheated later this week. I added 10 ounces Cremini mushrooms to give it some extra meatiness, throw a green salad on the side and it was a hit! Love "Week in a Day" a great way to get home cooked meals on the table every night, even while working and dealing with after school activities.

    Side note: for 8 servings, 1 serving is 505 cal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 16, 2012

    Flag

    This is better than scarfing down chips and the dip...better for you, and even tastes better!!! I've already recommended it to many friends. Bonus: Hubby loves it too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2011

    Flag

    Very easy to make. Great make ahead meal and a good way to get some greens into the little ones!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How