One of my favorite appetizers is creamy baked artichoke dip. This casserole turns those irresistible flavors into a rich and flavorful family dinner.

Artichokes are an excellent source of fiber and also contain disease-fighting antioxidants. Some kids love to eat them straight out of the can as a snack!

What’s Your Favorite Comfort Food?

Recipe: Baked Artichoke Pasta

  • Prep Time: 20 min(s)
  • Cook Time: 30 min(s)
  • Servings: 6

The creamy baked artichoke dip becomes a casserole for a rich and flavorful family dinner.

Ingredients

  • 8 oz. penne noodles
  • 14 oz. canned artichoke hearts, drained
  • 6 oz. marinated artichokes, with their liquid
  • 2 tsp. chopped or minced garlic (about 4 cloves)
  • 1 cup shredded Parmesan cheese
  • 1/2 cup reduced-fat mayonnaise, or ricotta cheese
  • 1/4 cup pine nuts
  • 2 Tbsp. bread crumbs or panko

Instructions

  1. Cook the noodles according to the package directions until they are al dente and drain them. (If you use a whole 16 oz. package of noodles, remove half and toss it with butter, olive oil or red sauce for less adventurous eaters.)
  2. Preheat the oven to 400 degrees and spray a large (2 quart) casserole dish with nonstick cooking spray.
  3. In a food processor or blender, coarsely blend the artichoke hearts, marinated artichokes with their liquid, garlic, cheese (reserving 1 Tbsp.), mayonnaise and pine nuts.
  4. In a large bowl, mix the pasta with the artichoke mixture. Transfer it to the casserole dish and smooth the top.
  5. In a small bowl, mix together the reserved Parmesan cheese and the bread crumbs. Sprinkle this topping on the casserole.
  6. Bake the casserole, uncovered, for 30 minutes until the top is browned. Serve it hot.

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