Spinach, Artichoke, and Red Pepper Tortiglioni
Why I Love This Recipe
This pasta is actually inspired by one of my favourite dips, spinach and artichoke dip! A flavourful blend of red pepper, spinach, and tender artichokes enveloped in a creamy sauce with tortiglioni pasta. Simply delicious.
Ingredients You'll Need
500g Tortiglioni Pasta
1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 clove Garlic, crushed and chopped
½ large Red Bell Pepper, diced
2 Shallots, diced
2 170ml. jars Artichoke Hearts
4 C Baby Spinach
1 Tsp. Red Pepper Flakes
¼ C Ricotta Cheese
2 ½ Tbsp. grated Parmesan
1 ½ C Mozzarella, shredded
1 ¼ C Whipping Cream
Sea Salt / Black Pepper
Fresh Parsley - Garnish
Get a large pot of cold water on high heat. Once boiled, season liberally with sea salt. Add the pasta and cook until Al Dente. Strain and set aside in a covered dish. Keep the pasta water boiling and cover the pot.
In a large frying pan, add the unsalted butter and EVOO and set to medium. Once melted and combined, add the garlic and red pepper flakes. Cook 2 minutes.
Add the shallots, red pepper, and a good pinch of sea salt & black pepper. Continue cooking 4 – 5 minutes stirring occasionally. Add the artichokes and continue cooking another 2 minutes.
Add the spinach, ricotta, a good pinch of sea salt, and a ladle full of the pasta water. Cover and cook 3 or 4 minutes until spinach has wilted significantly.
Stir in the heavy cream. Once the sauce starts to bubble away, add 1 ½ Tbsp. grated Parmesan and half the shredded mozzarella. Stir everything together and reduce heat to medium low. Simmer 5 minutes. Taste and adjust salt if needed.
Preheat oven to 375 F
Add the cooked noodles to the frying pan with the sauce and stir until pasta is thoroughly coated.
Transfer the pasta / sauce to a 2 ½ qt. baking dish that has been coated in cooking spray. Top with the remaining mozzarella and parmesan.
Bake covered 15 minutes and uncovered another 15 minutes.
Garnish with fresh parsley prior to service.