Spinach and Artichoke Baked Whole Grain Pasta
Spinach and Artichoke Baked Whole Grain Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 77
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 75
- Sodium
- 941
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 55 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 736
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 77
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 75
- Sodium
- 941
- Total: 1 hr 50 min
- Prep: 10 min
- Inactive: 45 min
- Cook: 55 min
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
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.
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