1box Casarecce pasta or your favorite shape (cook according to the package directions)
3tbspolive oil
1onion chopped
3cloves garlic chopped
1 ½cupsartichokes chopped (use the canned in water)
2cupsfresh baby spinach chopped
1tspItalian seasoning blend
½tspfresh ground black pepper
½tspsea salt
⅛tspcrushed red pepper flakes
Cheese Sauce
4tbspunsalted butter
5 ½cupsmilk
18 ounce block cream cheese at room temperature
2cupsshedded Italian cheese blend, (reserve 1⁄4 cup for topping)
½lbsliced Fontina cheese
½cupfinely grated Parmesan cheese
½tspgarlic salt
¼tspwhite pepper
1
Using a deep skillet on medium heat, add olive oil, onions, garlic, artichokes, Italian seasoning blend, salt, pepper, and crushed red pepper flakes, mix the ingredients together and sauté for 10-12 minutes occasionally stirring. Turn the heat off and stir in the chopped spinach and set aside until ready to assemble the sauce.
2
Meanwhile cook the pasta al dente according to the package directions, drain, toss with 1 tablespoon of olive oil and set aside. Reserve 1 cup of pasta water.
3
Preheat the oven to 350 degrees
4
In a large pot on medium heat add butter, cream, milk, cream cheese, and bring to a light simmer breaking up the cream cheese and whisking until smooth and melted. Slowly add the Italian cheese blend, Fontina cheese, Parmesan, garlic salt, pepper while continuously whisking to blend and melt the cheeses.
5
Add the artichoke and spinach mixture to the cheese sauce and mix together then add the cooked pasta and mix all the ingredients together. If the sauce appears to be too thick add some of the reserved pasta water, and stir. Transfer to a greased 13 x 9 casserole baking dish and sprinkle with the reserved cheese blend, then place in a large sheet pan in case the sauce bubbles over. Bake uncovered for 45 minutes until bubbly and golden brown. I promise you, you’ll have seconds and thirds!
1box Casarecce pasta or your favorite shape (cook according to the package directions)
3tbspolive oil
1onion chopped
3cloves garlic chopped
1 ½cupsartichokes chopped (use the canned in water)
2cupsfresh baby spinach chopped
1tspItalian seasoning blend
½tspfresh ground black pepper
½tspsea salt
⅛tspcrushed red pepper flakes
Cheese Sauce
4tbspunsalted butter
5 ½cupsmilk
18 ounce block cream cheese at room temperature
2cupsshedded Italian cheese blend, (reserve 1⁄4 cup for topping)
½lbsliced Fontina cheese
½cupfinely grated Parmesan cheese
½tspgarlic salt
¼tspwhite pepper
Directions
1
Using a deep skillet on medium heat, add olive oil, onions, garlic, artichokes, Italian seasoning blend, salt, pepper, and crushed red pepper flakes, mix the ingredients together and sauté for 10-12 minutes occasionally stirring. Turn the heat off and stir in the chopped spinach and set aside until ready to assemble the sauce.
2
Meanwhile cook the pasta al dente according to the package directions, drain, toss with 1 tablespoon of olive oil and set aside. Reserve 1 cup of pasta water.
3
Preheat the oven to 350 degrees
4
In a large pot on medium heat add butter, cream, milk, cream cheese, and bring to a light simmer breaking up the cream cheese and whisking until smooth and melted. Slowly add the Italian cheese blend, Fontina cheese, Parmesan, garlic salt, pepper while continuously whisking to blend and melt the cheeses.
5
Add the artichoke and spinach mixture to the cheese sauce and mix together then add the cooked pasta and mix all the ingredients together. If the sauce appears to be too thick add some of the reserved pasta water, and stir. Transfer to a greased 13 x 9 casserole baking dish and sprinkle with the reserved cheese blend, then place in a large sheet pan in case the sauce bubbles over. Bake uncovered for 45 minutes until bubbly and golden brown. I promise you, you’ll have seconds and thirds!
