Baked Barilla® Rotini with Creamy Spinach & Artichoke Sauce

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Ingredients for 8 people

  • 1 box Barilla® 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-Reggiano cheese

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