Spinach and Artichoke Pasta Bake

    Spinach and Artichoke Pasta Bake

    (54)
    1save
    50min


    53 people made this

    This is an easy spinach, artichoke that and spaghetti pasta bake that can be used as a vegetarian main or an everyone side dish.

    Ingredients
    Serves: 4 

    • 185g spaghetti
    • 1 egg
    • 1/4 cup (65ml) milk
    • 1/2 cup (125ml) sour cream
    • 300g frozen diced spinach, thawed
    • 220g artichoke hearts, drained and diced
    • 250g Tasty cheese, grated
    • 4 tablespoons grated Parmesan cheese, divided
    • 1 teaspoon dried onion flakes
    • 1/2 teaspoon salt and pepper, to taste
    • 1/2 teaspoon paprika, to taste

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain. Preheat oven to 180 degrees C.
    2. In a 2 litre casserole dish whisk together egg, milk and sour cream. Using a wooden spoon stir in spinach, artichoke hearts, cheese, 2 tablespoons Parmesan cheese and cooked spaghetti. Season with dried onion, salt and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
    3. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.
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    Reviews and Ratings
    Global Ratings:
    (54)

    Reviews in English (54)

    by
    15

    nice flavor, might want to try chopped spinach next time, the spinach did not mix together well with the other ingrediants.  -  06 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    12

    i changed the spagetti to ziti and made a world of difference.my whole family LOVED it  -  07 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    11

    I can't honestly rate this recipe because I made several alterations. I didn't want another spagetti noodle recipe so I made it with ZITI. I also STEAMED my own SPINACH and added MUSHROOMS and fresh diced TOMATOES (which gave a juicy burst of flavor, I'll add more next time). I couldn't find artichoke hearts canned so I didn't bother. I also used ITALIAN 5 CHEESE BLEND to give it more parmesan flavor. I SAUTED fresh ONION and GARLIC that I had on hand and also put those in instead. I also didn't have paprika. So..with the changes I made....I LOVED IT and my family enjoyed it as well. I will definatly make again with my alterations and maybe throw in some chicken for the carnivore in the family. Thanks for the base for a tasty dish!  -  14 Nov 2007  (Review from Allrecipes USA and Canada)

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