Tender pasta, fresh spinach, and artichoke hearts baked in a creamy Parmesan sauce. Easy vegetarian comfort food.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Heat olive oil in large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add spinach to skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for 2 minutes more. Remove from heat.
05 - In saucepan, heat heavy cream and milk over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, black pepper, and nutmeg. Cook, stirring constantly, until cheese melts and sauce achieves smooth consistency, about 3 minutes.
06 - In large bowl, combine cooked pasta, sautéed vegetable mixture, and cream sauce. Mix thoroughly, then transfer to prepared baking dish.
07 - In small bowl, combine breadcrumbs with melted butter. Distribute evenly over casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling at edges. Allow to rest for 5 minutes before serving.
