Spinach & Artichoke Baked Pasta
Turn dip into dinner with this decadent Spinach & Artichoke Baked Pasta! Made with gluten-free mini shells, mozzarella, fresh spinach, tender artichoke hearts, and lots of cream cheese, your weeknight meals just got a little more delicious!
Ingredients
- 1 lb. gluten-free brown rice mini pasta shells
- 3 cups fresh baby spinach
- 8 oz. cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup vegetable broth
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1 12-oz. jar artichoke hearts, drained, lightly chopped
- 2 cups shredded mozzarella cheese, divided
- 1 cup gluten-free seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook for 5 minutes less than the package recommends. This will ensure the pasta does not get too mushy in the oven. Drain with a slotted spoon or spider and set aside.
- In the same salted water, add the spinach and cook until just wilted. Drain and squeeze out as much liquid as possible from the spinach. Set aside.
- Add the cream cheese and beat until fluffy in a stand mixer with a paddle attachment. Add the heavy cream and incorporate well, until some air is whipped into the mixture, about 2-3 minutes.
- Next, add the vegetable broth, garlic, and Italian seasoning. Also add the wrung-out spinach, which should be fully dry.
- Finally, add the pasta, artichoke hearts, and half the mozzarella cheese, being careful to not break up the artichokes too much.
- Pour this mixture into a large buttered baking dish with high sides. Smooth out the top. Top with the rest of the mozzarella, bread crumbs, and Parmesan.
- Bake for 35-45 minutes until the casserole is bubbly and the noodles and perfectly cooked. The top will also get nicely browned.
- Allow it to cool 10 minutes before serving.
Tried this recipe?Let us know how it was!