Fácil pasta al horno con queso, espinacas y alcachofas que querrás repetir esta noche

Ingredientes

• 12 ounces penne pasta (or rigatoni)
• 5 ounces fresh spinach (can substitute with frozen)
• 14 ounces artichoke hearts (canned or jarred)
• 8 ounces cream cheese (softened)
• 2 cups mozzarella cheese (shredded)
• 1/2 cup parmesan cheese (grated)
• 2 cloves garlic (fresh, minced)
• 1 cup heavy cream (or whole milk)
• to taste salt
• to taste pepper
• 1/2 cup breadcrumbs (for topping)
• to taste red pepper flakes (for a kick)

Preparación

1. 1

   --- Cooking Instructions ---

2. 2

   Bring a large pot of salted water to a boil, add penne and cook for 8-10 minutes until al dente, then drain and set aside.

3. 3

   In the same pot over medium heat, whisk heavy cream and cream cheese until smooth, about 2 minutes.

4. 4

   Stir in mozzarella and parmesan until melted and creamy, then season with garlic, salt, and pepper.

5. 5

   Gently mix spinach and artichoke hearts into cheese sauce until evenly coated.

6. 6

   Preheat oven to 350°F and grease a 9x13-inch baking dish.

7. 7

   Transfer pasta mixture into dish, sprinkle extra mozzarella and breadcrumbs on top.

8. 8

   Bake for 20-25 minutes until bubbly and golden.

9. 9

   Let the bake rest for 5 minutes to set, garnish with parsley, and serve warm.