Great Lakes Garlic Spinach & Artichoke Pasta
If you know me, you know I’m a garlic lover, so Milford Spice Company’s Great Lakes Garlic is a dream come true! That combined with spinach & artichoke in this easy pasta bake is incredible and incredibly easy to make! You’re going to love it!
INGREDIENTS
8 oz penne pasta
2 tbsp olive oil
1 medium onion chopped
1 1/2 Tbsp Milford Spice Company’s Great Lakes Garlic
1/4-1/2 tsp hot chili flakes
10 oz baby spinach
14 oz jar of artichoke hearts, chopped
1 cup heavy cream like whipping cream
1 cup half & half
1 cup grated parmesan
black pepper
1 cup grated mozzarella
DIRECTIONS
Heat the oven to 400F. Grease an 8 x 10 inch baking dish (or similar size)
Bring a pot of well salted water to a boil. Turn down the heat to medium high and add the pasta. Cook according to the package directions, stopping two minutes short of the final al dente. It will finish cooking in the oven. Drain and set aside.
Meanwhile, heat the oil in a large sauté pan over medium heat. Add the onions and soften for 2 minutes. Add the garlic and hot pepper flakes and soften another minute.
Add the spinach by handfuls, until they wilt, stirring to keep it all moving about. Add the artichoke hearts and stir through as well.
Pour in the cream and half and half gently. Bring it to a visible simmer. Add the parmesan cheese and stir through till melted.
Remove the pan from the heat and fold the pasta through the sauce. If there isn't enough room in the pan to add all of the pasta, do the mixing of everything in a large bowl. It may still appear wet and a bit loose, but don't worry, it will thicken as it bakes up.
Season it with pepper. Taste and see if you want salt.
Transfer everything to the greased baking dish. Sprinkle with the mozzarella cheese.
Bake on the middle rack until bubbling, about 20-25 minutes. Feel free to broil afterwards, to get some lovely burnished bits, about 1-2 minutes.