Spinach and Artichoke Pasta Bake
This spinach and artichoke pasta bake combines the classic comfort of baked macaroni and cheese with the velvety richness of spinach artichoke dip.
Servings 4
Calories 1003.7kcal
Ingredients
- 12 oz elbow macaroni
- 3 cups water
- 1½ cups milk
- 8 oz cream cheese room temperature
- 1 teaspoon garlic powder
- 2 cup baby spinach roughly chopped
- 8 oz marinated artichokes drained, roughly chopped
- 1½ cups shredded cheddar cheese
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan
Instructions
- Preheat the oven 375°F/ 190°C. Lightly grease a 3 qt./ 2.8L casserole dish and set aside.
- Bring the water to the boil over a high heat, then add the pasta and cook, stirring occasionally, for 8 minutes.
- Add the milk and the cream cheese, and continue cooking and stirring occasionally until the cream cheese has melted in and the pasta is just al dente (approx 5 more minutes). If the sauce thickens too much, add a little water or milk to thin it.
- Add the baby spinach, artichokes, garlic powder, and shredded cheese, and stir to combine. Season to taste with salt and pepper.
- Transfer to prepared casserole dish, then sprinkle the panko crumbs and the parmesan even over the top.
- Bake for around 10-15 minutes until the sauce is hot and bubbly and the topping is golden-brown.
Nutrition
Calories: 1003.7kcal | Carbohydrates: 86.3g | Protein: 30.6g | Fat: 59.6g | Saturated Fat: 32.2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 13.1g | Trans Fat: 0.2g | Cholesterol: 155.6mg | Sodium: 876.1mg | Potassium: 561.4mg | Fiber: 5.1g | Sugar: 10g | Vitamin A: 4186.6IU | Vitamin C: 21.3mg | Calcium: 528.2mg | Iron: 3.1mg