Go Back Email Link
–+ servings
artichoke pasta bake

Artichoke Pasta Bake

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Nico Pallotta

  • 1 pound (500 grams) rigatoni or other short pasta
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic
  • 19 ounces (550 grams) jarred artichokes hearts
  • 1½ cups (250 grams) frozen peas
  • ½ lemon
  • 1 cup (250 grams) water
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (250 grams) ricotta sub dairy-free ricotta
  • 1 cup (100 grams) parmesan sub dairy-free parmesan
  • 1 cup (125 grams) mozzarella sub dairy-free cheese

  • Warm up the olive oil in a large skillet, add finely chopped garlic, and fry gently for 1 minute.
    oil and garlic in a skillet
  • Add jarred artichokes hearts drained from their marinating liquid, frozen peas, salt, black pepper, and 1 cup of water.
    Cook on medium heat for 10 minutes, stirring often.
    artichoke and peas in a skillet
  • Transfer half of the artichoke-peas mixture into a food processor.
    Add half the parmesan, half the ricotta, and the juice of half a lemon.
    artichokes and cheese in a food processor
  • Blend until you get a sauce with a pesto-like consistency. Add some water if necessary.
    blended artichoke and peas
  • Cook the pasta al dente in a large pot of salted boiling water. When the pasta is ready, reserve on cut of pasta water, drain it and add it to a large mixing bowl.
    Add the artichoke-pea sauce and mix until well combined. Add some pasta water if necessary.
    rigatoni pasta with artichoke cream
  • Transfer the pasta to a lightly oiled baking dish and top it with the remaining peas and artichokes.
    Sprinkle half a cup of reserved pasta water on top; it'll help the dish stay moist as it bakes.
    artichokes peas and pasta
  • Arrange the leftover ricotta and parmesan on top of the pasta, then sprinkle with shredded mozzarella.
    Artichoke Pasta with ricotta on top
  • Bake in a preheated oven at 350°F or 180°C for about 20 minutes, or until the cheese melts and looks golden brown on top.
    Artichoke Pasta after baking
  • Serve immediately!
    Artichoke Pasta bake with hand
Nutrition information is an estimate for a large portion of artichoke pasta bake out of six portions.
SUBSTITUTIONS
- Artichokes: substitute fresh artichokes or frozen artichokes for jarred artichokes.
- Peas: substitute canned peas for frozen peas. You can also substitute spinach for peas.
- Pasta: you can use any short pasta type such as rotini, penne, elbows, ziti, fusilli, and more.
- Cheese: you can make the recipe vegan by using vegan ricotta, vegan parmesan, and store-bought vegan cheese or homemade white sauce.
TIPS
Cook 1 pound of pasta (450 grams) in a large pot with 1 gallon of boiling water (16 cups or 4 Liters) and 2 tablespoons of salt (30 grams).
MAKE AHEAD & STORAGE
- Make ahead: it's possible to build the pasta bake in the baking dish ahead of time. Cover with the cheese as per instructions, then wrap it in foil or plastic and refrigerate for up to 24 hours or freeze for up to 3 months. When you are ready to bake it, let it thaw for 1 hour before doing so. Baking time will be longer for a cold artichoke pasta bake, at around 30 minutes.
- Refrigerator: store leftovers in the fridge; you can keep them in the baking dish, wrapped in plastic, for up to 2 days. If you haven't baked it yet, you can refrigerate it for up to 24 hours.
- Freezer: we don't recommend freezing leftovers. However, you can freeze the artichoke pasta bake before baking it, wrapped in plastic, for up to 3 months.
- Reheat: we recommend warming your leftovers in the microwave.
 
QR Code linking back to recipe