Spinach and Artichoke Pasta Bake

Ingredients

• 1 pound penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• 1 1/2 cups parmesan cheese, grated
• 2 cups mozzarella cheese, shredded
• 10 ounces frozen chopped spinach, thawed and drained
• 14 ounces marinated artichoke hearts, drained and chopped
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon olive oil

Method

1. 1

   Preheat the oven to 375°F. Grease a 9x13-inch baking dish.

2. 2

   Bring a large pot of salted water to a boil and cook the penne until just shy of al dente, about 8 minutes. Drain and set aside.

   8:00 · Boil pasta
3. 3

   In a 6-quart saucepan, melt the butter over medium heat and sauté the garlic until fragrant, about 30 seconds.

   0:30 · Sauté garlic
4. 4

   Whisk in the flour and cook, stirring constantly, for 1 minute to form a light roux.

   1:00 · Cook roux
5. 5

   Gradually whisk in the milk and heavy cream, then bring to a gentle simmer and cook until slightly thickened, about 5 minutes.

   5:00 · Simmer sauce
6. 6

   Reduce heat to low and whisk in the cream cheese until smooth, then stir in the parmesan and 1 cup of the mozzarella until melted.

7. 7

   Stir in the spinach, artichoke hearts, red pepper flakes, salt, and black pepper, mixing until evenly combined.

8. 8

   Add the drained pasta to the sauce and toss until fully coated.

9. 9

   Transfer the pasta mixture to the prepared baking dish and spread evenly. Sprinkle the remaining mozzarella over the top.

10. 10

    In a small bowl, toss the panko with the olive oil and scatter over the cheese layer.

11. 11

    Bake uncovered until the sauce is bubbling and the topping is golden brown, 25 to 30 minutes.

    25:00 · Bake
12. 12

    Let the bake rest for 10 minutes before serving.

    10:00 · Rest