Baked Barilla® Rotini with Creamy Spinach & Artichoke Sauce

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

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




Instructions

  1. 1
    Bring a large pot of water to a boil and preheat the oven to 375°F .
  2. 2
    Cook the pasta 3/4 the recommended time.
  3. 3
    Drain the pasta and toss with olive oil, place flat on a sheet tray to cool down.
  4. 4
    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.
  5. 5
    Let the sauce come up to a simmer, then season to taste and simmer for 5 minutes, but don’t let it burn.
  6. 6
    Remove the sauce from the heat and add in the thawed spinach and artichokes.
  7. 7
    Fold in the pasta and Parmigiano cheese and place in a 13 x 9 baking dish.
  8. 8
    Bake for 15 minutes or until golden and bubbly on top.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies