ATTENTION: This recipe's Ingredients were scaled to yield a new amount. The directions and ingredient notes below still refer to the original recipe yield of 6 servings.

Baked Artichoke Pasta

Prep Time: 20 minutes    Cook Time: 30 minutes    Total Time: 50 minutes

This casserole, which is one of our most popular recipes, turns the irresistible flavors of baked artichoke dip into a wonderful meal. The recipe calls for only half a box of pasta, but you may want to make the whole package to serve some plain to picky eaters. Serve it with a green salad with shredded red cabbage, blue cheese, and walnuts.

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Instructions
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 h... please login or register to view the full instructions.

Served with

  • Green Salad with Sliced Onions, Parmesan Cheese, and Dried Cranberries

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6 thoughts on “Baked Artichoke Pasta

Steph says:

Any alternative suggestion to pine nuts? I’m allergic.

Aviva says:

You can substitute any kind of nut or seed that you are not allergic to for the pine nuts.

misskbui@yahoo.com says:

I thought that this would taste like artichoke dip, but it does not. Much lighter flavor, which I thought was great for an entree. The red pepper flakes went very well for that extra kick. My semi-vegetarian son, who is very suspicious of any type of sauce, asked for seconds! I think that the tip about adding spinach is a great idea. Maybe add it to the comments about red pepper flakes. I plan to try it with spinach next time.

Marla says:

Made in the slow cooker. Very tasty 🙂

Stacy says:

We LOVE this recipe. I usually double it to make it last two nights and to make it a little healthier, I add a 6-9 oz bag of baby spinach to the cooked pasta mixture before baking. The heat of the pasta wilts the spinach.

Theresa says:

I did the same but with frozen spinach. I defrosted it in the microwave and wrung out the liquid.

My grocery store has a mediocre and expensiv
e produce section, so frozen is the better bet.

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6 thoughts on “Baked Artichoke Pasta

Steph says:

Any alternative suggestion to pine nuts? I’m allergic.

Aviva says:

You can substitute any kind of nut or seed that you are not allergic to for the pine nuts.

misskbui@yahoo.com says:

I thought that this would taste like artichoke dip, but it does not. Much lighter flavor, which I thought was great for an entree. The red pepper flakes went very well for that extra kick. My semi-vegetarian son, who is very suspicious of any type of sauce, asked for seconds! I think that the tip about adding spinach is a great idea. Maybe add it to the comments about red pepper flakes. I plan to try it with spinach next time.

Marla says:

Made in the slow cooker. Very tasty 🙂

Stacy says:

We LOVE this recipe. I usually double it to make it last two nights and to make it a little healthier, I add a 6-9 oz bag of baby spinach to the cooked pasta mixture before baking. The heat of the pasta wilts the spinach.

Theresa says:

I did the same but with frozen spinach. I defrosted it in the microwave and wrung out the liquid.

My grocery store has a mediocre and expensiv
e produce section, so frozen is the better bet.

Leave a Reply

Your email address will not be published. Required fields are marked *