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Spinach and Artichoke Baked Pasta

FACT: This may be the pasta dish of the year. An easy less greasy way to make “mac-n-cheese”, plus veggies. I have nothing more to say.

Spinach and Artichoke Baked Pasta


1 pound of ziti or penne pasta (gluten free or other)

1 tablespoon of kosher salt, for the pasta water

2 tablespoons of extra virgin olive oil

½ teaspoon salt

1 box frozen artichoke hearts

2 cloves garlic, chopped

1 box of baby spinach

2 tablespoons of fresh lemon juice (about half a lemon)

½ cup of 1% milk (low fat milk)

8 ounces shredded Muenster cheese

¼ cup of grated parmesan cheese

¼ cup of corn flake crumbs (any crumbs will do, even gluten free)

Oil spray (like Pam)


Preheat oven to 375 degrees (or 350 degrees convection).

Fill a large pot ¾ of the way with cold water and set it over a high flame on your stove. When the water begins to boil add 1 tablespoon of salt and your pasta. Cook according to package instructions to reach al dente results. Drain your pasta and rinse with hot water.

In a small saucepan, under your smallest flame, warm your milk and 1 tablespoon of the parmesan cheese.

In a large sauté pan put your olive oil, artichokes and garlic under high heat. Cook for 2 minutes, and then add your spinach. Allow your spinach to wilt and slowly cook down. After your spinach is completely wilted add your lemon juice. Shut the flame and pour your vegetables into a baking dish that is oven-to-table (like a Pyrex). Mix in your pasta, hot milk, and your Muenster cheese. When it is thoroughly mixed, sprinkle your parmesan and your corn flake crumbs on top of the pasta and spray really well with your oil spray. Bake uncovered for 20 minutes.

Plan Ahead: This dish can be prepared and fully baked up to 2 days before serving. To re-warm keep covered in a 275 degree (250 degrees convection) oven for 30 minutes.

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