Creamy spinach and artichoke baked pasta

192

PREP TIME

25 min

TOTAL TIME

35 min

Makes

4 Servings

Creamy spinach and artichoke baked pasta

Creamy spinach and artichoke baked pasta
Photo by Jodi Pudge


Ingredients

  • 250-g pkg gluten-free fusilli pasta
  • 2 tsp olive oil
  • 3 garlic cloves , minced
  • 1 bunch green onions , about 1 cup chopped
  • 3 cups packed, chopped fresh spinach
  • 398-mL can artichoke hearts , drained and chopped
  • 1 cup sodium-reduced vegetable broth
  • 1 cup grated parmesan
  • 1/2 250-g brick cream cheese , softened
  • 1 tbsp lemon juice
  • 1/2 tsp hot-red-chili-flakes
  • 1/4 cup panko bread crumbs , optional

Instructions

  • Preheat oven to 500F. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
  • Heat a large frying pan over medium-high. Add oil, then garlic and onions. Cook for 1 min. Stir in spinach and artichokes. Cook until spinach starts to wilt, 1 min. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes. Stir until cheese is melted, then add pasta. Transfer to an 8-in. square baking dish. Sprinkle panko overtop. Bake in centre of oven until topping is golden, about 5 min.

Nutrition (per serving)

  • Calories
  • 505,
  • Protein
  • 24 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 22 g,
  • Fibre
  • 7 g,
  • Sodium
  • 860 mg.

Gluten-Free Tip:

Our favourite gluten-free pasta is Le Veneziane , made from corn.

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