I do this every year to myself. Well, a group of us do. I think we’re brilliant morons.
I think this process is like giving birth. Or at least I am going to compare it to that for this analogy. Just go along…
This is now the 3rd year that I’ve worked on my office’s submission for the fashion show for New England’s chapter of the International Interior Design Association (IIDA). In 2011 and 2012 we won (!!) awards for our costumes. Well, now we’re that week of hell before the fashion show (Thursday night) when you want to scream because you’ve burned your fingers with hot glue for the millionth time as you make wigs- something you can just buy but really you HAVE TO make out of chair mesh fabric because, well, just because it really matters. Everyone is on edge because we have work (including deadlines) and real life to juggle as we also try to create costumes for the big day. Of course everyone is super tired and cranky so sometimes there is unnecessary drama about the dumbest stuff. duh.
So, my point is that we experience the most annoying, stressful, painful time before the show where we want to pull our own hair out (and maybe someone else’s) but we magically forget it all in an instant once we see all of our months and months of work come to completion.
I’m assuming that this feeling is sorta like child birth. You just magically forget the shit you went through. And you do it over and over again when you have more kids because you’re either insane or… well just insane. 😛
Either way, this week when I am not busy burning my fingers with hot glue, Price and I will be enjoying this Spinach Artichoke Pasta Bake that he picked out for this month’s Secret Recipe Club. This ahhhhh-mazing recipe is from Mom’s Test Kitchen.
We had condsidered a lot of Jaime’s recipes for this month’s post (including her S’mores monkey bread… yum!!) but in the end we narrowed it down to some great dinner options. Price picked this one and I am so glad he did. I’m all about trying something new that is easy and really flavorful and this Spinach Artichoke Pasta Bake is just that. It took about 20 minutes for it all to come together and was really flavorful from the marinated artichokes and the 2 kinds of cheese used.
I decided to double up the recipe that Jaime posted because I knew this week would be insane so I figured I’d do myself a favor and take the time to make this once and then we could enjoy leftovers when I was too crazed to cook. I highly suggest that you do the same because it is such a great dinner option. Plus it’s perfect for a Meatless Monday dish!
Spinach Artichoke Pasta Bake
Makes 8 servings
For the Pasta
- 12 ounces farfalle pasta
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 2 egg
- 1 1/2 cups milk
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 cups shredded mozzarella cheese
- 1 jar (12 ounces) marinated artichoke hearts, drained and then chopped
- 2 packages (10 ounces) frozen chopped spinach, thawed and drained
- 4 Roma tomatoes, seeded and then chopped
- 1/2 cup shredded Parmesan cheese
For the Topping
- 1 stick butter, melted
- 1/2 cup bread crumbs
- 1/2 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 cup shredded Parmesan cheese
- Preheat the oven to 350 degrees and prepare a 8 x 13 baking dish.
- Cook the pasta according to the package directions and drain.
- In a skillet saute the onion and garlic in the butter over medium heat for about 5 minutes or until the onion is tender, stirring occasionally. Remove from heat to cool.
- In a very large bowl, whisk together the egg, milk and Italian seasoning.
- Stir in the pasta and cooked onion mixture with the rest of the ingredients.
- Transfer to the baking dish. Cover then bake for 20 minutes.
- In a small bowl, combine all ingredients for the topping. Sprinkle the mixture over the pasta.
- Return the baking dish, uncovered, to the oven and bake for an additional 10 minutes or until golden. Let sit for 10-15 minutes before serving.
Slightly adapted from Mom’s Test Kitchen
Check out my previous Secret Recipe Club Posts. Almost 2 years!!!
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