Creamy casserole with pasta, artichoke hearts, spinach, and Parmesan sauce. Vegetarian main dish that feeds 4.
# What You'll Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
→ Vegetables
02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
→ Sauce
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg
→ Topping
14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat the oven to 375°F. Grease a large baking dish with a 2-quart capacity.
02 - Cook the pasta in salted boiling water until just al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute until fragrant.
04 - Add spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring continuously until cheese is melted and sauce is smooth, about 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes, or until the top is golden and the filling is bubbling at the edges. Remove from oven and let rest for 5 minutes before serving.
