Spinach and Artichoke Baked Whole Grain Pasta

Name: Spinach and Artichoke Baked Whole Grain Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10-ounce) boxes frozen spinach; Salt; 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta); 2 tablespoons extra-virgin olive oil; 1 large shallot, chopped; 4 cloves garlic, finely chopped or grated; 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry; 1/2 cup dry white wine; 4 tablespoons butter; 3 slightly rounded tablespoons flour; 2 cups milk; Freshly ground black pepper; Freshly grated nutmeg; 5 ounces Gruyere cheese, shredded (about 1 1/2 cups); 1 cup shredded Parmigiano-Reggiano cheese

Servings: persons

2 (10-ounce) boxes frozen spinach
Salt
1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
1 cup shredded Parmigiano-Reggiano cheese

1
Position the oven rack in center of the oven.
2
Preheat the oven to 375 degrees F.
3
Defrost the spinach in the microwave.
4
Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
5
Bring a saucepot of water to a boil.
6
Add salt.
7
Add the pasta and cook according to package directions for al dente.
8
Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes.
9
Add the artichokes and cook until they are lightly brown.
10
Add the wine to deglaze the pan.
11
While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter.
12
When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg.
13
Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese.
14
Combine the sauce with the spinach, pasta, and artichoke and stir until just combined.
15
Transfer the mixture to a baking dish and cover with the remaining cheese.
16
Cool and store for a make-ahead meal.
17
Bake on a baking sheet 45 minutes or until brown and bubbly on top.

1207

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (10-ounce) boxes frozen spinach, Salt, 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta), 2 tablespoons extra-virgin olive oil, and more.

Yes, Spinach and Artichoke Baked Whole Grain Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!