Baked Artichoke Pasta With Creamy Goat Cheese
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt, as needed
- 1pound fusilli, farfalle or other short pasta
- 2tablespoons extra-virgin olive oil, plus more for serving
- 1large bunch scallions, thinly sliced, whites and greens separated
- 4fat garlic cloves, thinly sliced
- ¼teaspoon red-pepper flakes, plus more for serving
- 8ounces cream cheese (1 cup), cubed
- 6ounces goat cheese, cubed
- 2(14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
- 2cups canned fried onions
- 6ounces shredded mozzarella cheese (1½ cups)
- 1cup chopped parsley
- 1cup chopped fresh dill
- 1teaspoon ground black pepper
- ½cup grated Parmesan cheese
Nutritional analysis per serving (6 servings)
1059 calories; 55 grams fat; 28 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 101 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 44 grams protein; 1185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Step 2
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Step 3
Whisk in 1½ cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Step 4
Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
Private Notes
Comments
I don’t like goat cheese...believe me, I’ve tried. What could I sub for it?
I haven't made this recipe yet - although it looks delicious! I recommend frozen artichoke hearts from Trader Joe's. I think frozen are so much better than canned - definitely more artichokey!! Thrilled that TJ's is carrying them.
Janet and KH: I happen to like goat cheese, but if I didn't I would probably sub Boursin. It would boost the savory, herby flavor and should melt in nicely.
Very good but will try with Boursin next time because the goat cheese was too sweet for this savory dish.
Don’t let your boyfriend start this recipe without you. He’ll “heavily salt” the water to the point that it ruins the whole dish. Yikes. Luckily I’ve made this before and it’s a Christmas Eve favorite! Highly recommend, just remember you can always add more salt but not take away. 🤪
This was a lot of work for a “meh” meal. You’d be better off making a traditional Mac n’ Cheese- about the same amount of prep but not a ton of flavor. in my opinion, it was rather mediocre even after making as directed and seasoning well. Overall, it was fine but probably won’t make again!