Spinach Artichoke Pasta Bake
with Toasted Panko and Parmesan
Our chefs took a classic appetizer and turned it into a dinner that everyone will oooh and ahhh at when you bring it to the table. This combination of baby spinach, artichokes, tomatoes, and cream cheese is tossed with curly cavatappi pasta and topped with toasted breadcrumbs before being broiled to golden-brown perfection. If you can’t wait until your next party to treat yourself to creamy spinach artichoke bliss, this is guaranteed to hit the spot.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
6.5 ounce
Artichokes
(Contains Soy)
6 ounce
Cavatappi Pasta
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Tuscan Heat Spice
5 ounce
Spinach
1 ounce
Cream Cheese
(Contains Milk)
½ cup
Italian Cheese Blend
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Core, seed, and finely dice tomato. Drain and roughly chop artichokes.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain.
Melt 1 TBSP butter in a medium pan over medium heat (use an ovenproof pan if you have one). Add panko and toast, tossing frequently, until golden brown, 3-4 minutes. Transfer to a plate or small bowl. Season with salt, pepper, and 1 tsp Tuscan heat spice (we’ll use more later).
Heat a drizzle of oil in same pan over medium-high heat. Add spinach and cook, tossing, until just wilted, about 2 minutes. Toss in artichokes and tomato. Cook and allow to warm through, 1-2 minutes. Reduce heat to low, then add cream cheese and Italian cheese. Stir until melted, then stir in remaining Tuscan heat spice. Season with salt and pepper.
Stir drained cavatappi into pan, followed by ¼ cup pasta cooking water. Remove pan from heat. Add more water, if needed, to coat pasta in a loose, creamy sauce. (TIP: Transfer mixture to a small baking dish at this point if your pan isn’t ovenproof.) Stir Parmesan into panko, then sprinkle panko mixture over cavatappi in pan. Place under broiler and broil until panko is golden brown and crispy, 3-5 minutes.
Allow pasta to cool for at least 5 minutes after removing from broiler, then divide between plates and serve.
