Pasta al horno con espinacas y alcachofas

Ingredientes

• 1 pound ziti (or any medium pasta shells or short, tubular pasta will work)
• 1 tablespoon olive oil
• 3 cloves of garlic (minced)
• 1 can artichoke hearts ((14 oz.) Drained, rinsed and roughly chopped)
• 6 cups fresh baby spinach leaves* (prewashed)
• 4 oz. cream cheese
• 1/2 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella
• 1/2 cup shaved or grated parmesan cheese

Preparación

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Fill a pot with water and 2 tablespoons of kosher salt and bring to a boil. Add in the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta liquid, drain the pasta and set it aside.

3. 3

   Meanwhile, heat olive oil in a large skillet (preferably oven-proof) over medium heat. Add in the garlic and cook, stirring constantly, for about a minute until it is lightly browned.

4. 4

   Add in the chopped artichoke hearts and cook for 3-4 minutes, stirring occasionally.

5. 5

   Add in the baby spinach and cook until wilted.

6. 6

   Stir in the cream cheese and ¾ cup of reserved pasta water. Cook, stirring constantly, until it is in a creamy consistency. If it is too thick, you can thin it out using the rest of the pasta liquid. Stir in the lemon zest.

7. 7

   Transfer the cooked pasta into the pot and add in the shredded mozzarella. Give it a toss making sure that the pasta is evenly distributed in the pot.

8. 8

   Bake in the preheated oven for 15-20 minutes or until the cheese is fully melted.

9. 9

   If preferred, garnish with shaved parmesan cheese and serve.