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Cheesy Spinach and Artichoke Pasta Bake

Recipe

An outrageously cheesy green pasta inspired by spinach artichoke dip.

Serves: 4   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

British   |   Main   |   MOB

  

Ingredients

  • 240g Spinach
  • 30g Fresh Parsley
  • 2 tsp Cornflour
  • 2 Garlic Cloves
  • 1/2 tsp Onion Granules
  • 568ml Milk
  • 600ml Vegetable Stock
  • 400g Fusilli
  • 280g Jarred Artichokes
  • 100g Grated Cheddar
  • 150g Grated Mozzarella
  • Olive Oil

  

Method

  1. Add the spinach, parsley, cornflour, peeled garlic cloves, onion granule and milk to a blender and blitz until smooth
  2. Set a large saucepan over a high heat. Pour in the blended milk mixture, vegetable stock and pasta. Stir together and season with salt and plenty of freshly cracked pepper. Bring to the boil, then turn the heat down to medium and leave to simmer, stirring occasionally, until the pasta al dente (normally around 10 minutes but follow the packet instructions). Taste and season with salt and pepper.
  3. Meanwhile, drain the artichokes and chop any large ones into bite sized chunks. Heat the grill to high
  4. Once the pasta is cooked, stir through the artichokes, grated cheddar and 1/2 the grated mozzarella. If you want it saucier, stir through a splash of water.
  5. Tip the pasta into an ovenproof dish, scatter the remaining cheese over the top and season with freshly cracked black pepper. Slide under the grill for 2-5 minutes until golden.
  6. Leave it to cool for a couple of minutes before tucking in (it's HOT!).