Spinach, artichoke and cheese are a dream combination. The chunks of artichokes provide added texture and a pop of flavor that complements the creamy cheese filling. This dish is inspired by the ever popular spinach-artichoke dip merged with the concept of creamy baked ziti.
Related: Creamy Sweet Potato Spaghetti Pie
Spinach Artichoke Spaghetti Pie
Servings
8 Servings
Ingredients
- 1 pound dry spaghetti
- 1 24-ounce jar marinated artichoke hearts, (reserve 1/4 cup liquid + 1 cup artichoke hearts)
- 1 cup frozen spinach thawed and squeezed dry
- 1 8-ounce cream cheese brick, softened
- 2 eggs beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Garnish: shaved Parmesan kale chips
Instructions
- Preheat oven to 350°F.
- Line a spring form pan with parchment paper, allowing edges to hang outside of pan.
- In a large pot, cook pasta in boiling water for 10 minutes.
- In a large bowl, mix to combine artichoke hearts (plus liquid), spinach, cream cheese, eggs, and cheeses.
- Drain spaghetti and add to bowl with artichoke cheese mixture, tossing to coat the pasta completely. Pour in prepared pan, and top with remaining 1 cup artichoke hearts.
- Bake for 45 minutes to 1 hour, until edges are crispy and mixture is set. Allow to cool a bit before removing from pan. Serve warm.
- Garnish with shaved Parmesan and kale chips.
We have yet to try it, but don’t recommend freezing this dish. You can make it 24-48 hours ahead of time, store covered tightly in your fridge and gently reheat before serving.
Do you think I could make this ahead and freeze?