Rotini Bake with Creamy Artichokes and Spinach Sauce

Rotini Bake with Creamy Artichokes and Spinach Sauce

Baked pasta is always the answer.

Serving: 4 people

1 box rotini
1 tablespoon extra-virgin olive oil
¼ teaspoon chili flakes
1 garlic clove chopped
4 cups milk
4 tablespoons butter
4 tablespoons flour
1 package frozen spinach
1 package frozen artichokes, chopped
salt and pepper to taste
1 cup Parmigiano cheese

1.Bring a large pot of water to a boil and preheat the oven to 375°F
2. Cook the pasta ¾ the recommended time
3. Drain the pasta and toss with olive oil, place flat on a sheet tray to cool down
4. In a medium pot, melt butter
5. Add garlic and chili flakes and sauté for 1 minute
6. Add the flour and cook for an additional minute
7. Slowly pour in the milk and whisk until all the flour is incorporated
8. Let the sauce come up to a simmer, then season to taste and simmer for 5 minutes, but don’t let it burn  
9. Remove the sauce from the heat and add in the thawed spinach and artichokes
10. Fold in the pasta and Parmigiano cheese and place in a 13x9 baking dish
11. Bake for 15 minutes or until golden and bubbly on top

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