SPINACH ARTICHOKE BAKE RECIPES

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SPINACH AND ARTICHOKE PASTA BAKE RECIPE - FOOD NETWORK



Spinach and Artichoke Pasta Bake Recipe - Food Network image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

One 10-ounce bag frozen spinach
1/2 teaspoon kosher salt, plus more for the pasta water 
1 pound rigatoni 
1 tablespoon olive oil 
2 cloves garlic, thinly sliced 
Pinch crushed red pepper flakes
One 4-ounce jar artichoke hearts packed in oil, drained and roughly chopped 
4 ounces cream cheese, cubed 
1/2 teaspoon dried basil 
1/2 teaspoon freshly ground black pepper 
1/2 cup grated Parmesan 
1 1/2 cups shredded mozzarella

Steps:

  • Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
  • Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
  • In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
  • Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

BEST SPINACH ARTICHOKE DIP RECIPE - HOW TO MAKE ARTICHOK…



Best Spinach Artichoke Dip Recipe - How to Make Artichok… image

Ree Drummond's hot spinach artichoke dip recipe is one for the books! It's so creamy, delicious, and only takes 30 minutes to make.

Provided by Ree Drummond

Categories     appetizers    comfort food    main dish    snack

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 16 servings

Number Of Ingredients 15

3 tbsp. butter
4 tbsp. garlic, minced
1 bag spinach
Salt and pepper, to taste
2 cans artichoke hearts, rinsed and drained
3 tbsp. butter (additional)
3 tbsp. flour
1 1/2 c. whole milk (more if needed)
1 package (8 ounce) softened cream cheese
1/2 c. crumbled feta
1/2 c. grated parmesan
3/4 c. grated Pepper Jack cheese
1/4 tsp. cayenne
Extra grated Pepper Jack
Pita wedges, tortilla chips, crackers

Steps:

  • Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
  • Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes. 
  • In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed. 
  • Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. 
  • Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly. 
  • Serve with pita wedges, chips, or crackers!

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SPINACH AND ARTICHOKE PASTA BAKE RECIPE - FOOD NETWORK
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