Spinach and Artichoke Pasta Bake

    (55)
    50 minutes

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


    53 people made this

    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:
    (55)

    Reviews in English (41)

    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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