Italian-American · main

Spinach Artichoke Baked Pasta

Spinach Artichoke Baked Pasta reads richness 6.5, umami 6.1 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Italian-American main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Richness 6.5 · Umami 6.1 · Salinity 5.1 · Allium 3.6 · Funk & Ferment 2.5 · Nutty 2.2 · Sweetness 2.0 · Earthy 1.6 · Heat 1.5 · Bitterness 1.3 · Warm Spice 1.3 · Herbaceous 1.2 · Sourness 1.1 · Fruity 0.5

What's in it (14)

Time & effort: about 52 min (44 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 261.7 kcal, 16.3 g protein, 8.1 g fat, 33.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Preheat the oven to 400°F and butter a 9x13-inch baking dish.
  2. Bring a large pot of water to a boil and stir in 1 teaspoon of the salt. Add the pasta and cook until just shy of al dente, about 9 minutes (2 minutes less than the package directs) — it will finish cooking in the oven. Drain, reserving 1/2 cup of the pasta water, and set the pasta aside.
  3. Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 1 minute.
  4. Sprinkle the flour over the garlic and butter and cook, stirring constantly, until the raw flour smell is gone and the mixture turns pale golden, about 1 minute.
  5. Slowly whisk in the warm milk, a splash at a time at first to keep the sauce smooth. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, 4-5 minutes.
  6. Reduce the heat to low and whisk in the cream cheese cubes a few at a time until fully melted and smooth, then whisk in 3/4 cup of the parmesan until melted, 1-2 minutes. Stir in the red pepper flakes, black pepper, and the remaining 1/4 teaspoon salt.
  7. Add the artichoke hearts and spinach to the sauce in two or three batches, stirring each addition until wilted before adding more, about 3 minutes total.
  8. Add the drained pasta and 1 cup of the mozzarella to the pot and fold everything together with a rubber spatula until every piece of pasta is coated, loosening with a splash of the reserved pasta water if the sauce looks too thick to coat evenly.
  9. Scrape the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining 1/2 cup mozzarella, remaining 1/4 cup parmesan, and the panko breadcrumbs evenly over the top.
  10. Bake until the sauce is bubbling at the edges and the top is deep golden brown in spots, 20-25 minutes.
  11. Let the pasta rest 5-10 minutes before serving so the sauce sets enough to hold its shape when scooped.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.