Baked Spinach & Artichoke Pasta



  • 2 pounds short pasta (penne, ziti or rigatoni)
  • 2 shallots (large, diced)
  • 10 garlic cloves (sliced)
  • 20 ounces spinach (rough chopped)
  • 14 ounces artichoke hearts (cans, drained and quartered)
  • 6 tablespoons butter
  • 1/2 cup flour
  • 7 cups milk (slightly warmed)
  • 3/4 pound shredded mozzarella cheese
  • 1 1/2 cups pecorino romano cheese (grated, plus extra to sprinkle on top)
  • olive oil
  • salt
  • pepper
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    1. Oven at 375 degrees.
    2. Cook the pasta a couple minutes shy of al dente (according to pkg directions). Drain and put into a very large bowl, toss with a few drizzles of olive oil to prevent sticking.
    3. In a large saute pan, over medium heat, add enough oil to just coat the bottom. Add the shallots and garlic, season with salt and pepper and cook until softened.
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