This Spinach Artichoke Pasta Bake is a delicious vegetarian pasta casserole that will have you begging for seconds. The artichokes and spinach pack a flavor punch and the buttery crumb topping is the perfect finishing touch.
I do this every year to myself.
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 for the Spinach Artichoke Pasta Bake 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
This Spinach Artichoke Pasta Bake is a delicious vegetarian pasta casserole that will have you begging for seconds. The artichokes and spinach pack a flavor punch and the buttery crumb topping is the perfect finishing touch.
Ingredients
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 cup seasoned bread crumbs
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon paprika
- 1/3 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350 degrees and prepare a 9 x 13 baking dish.
- Cook the pasta until al dente according to the package directions and drain.
- In a large 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 eggs, milk, Italian seasoning and crushed red pepper.
- Add the pasta, cooked onion mixture, spinach, and artichokes, tomatoes, and Parmesan cheese; mix well.
- Transfer to the baking dish. Cover then bake for 25 minutes.
- In a small skillet, melt the butter. Add the bread crumbs, red pepper flakes, and paprika; cook until toasted. Add the Parmesan cheese.
- Add the topping to the pasta bake. 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.
Notes
Slightly adapted from Mom's Test Kitchen
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