Baked Organic Cavatappi with Artichokes & Spinach
Sweet and tender artichokes nestle up to fresh spinach leaves to create a vegetarian spin on ‘pasta al forno’. Adding to the dish: crispy edges of our Organic Cavatappi for an additional depth of flavor.
Some dinners have a way of slowing everything down. The music stays on a little longer, the conversation drifts from one topic to the next and nobody seems particularly eager to clear the table. This is the kind of meal that belongs to those evenings — easy, comforting and quietly satisfying.
Prep Time
1 hr 15 min
Cook Time
55 min
Total Time
2 hr 10 min
Serves
4
Difficulty
Intermediate
Ingredients
Scale
- 454 grams Cavatappi
- 2-4 tablespoons pecorino romano (grated)
- 1 tablespoons rock salt
- Water (for boiling the pasta)
- 3 tablespoons fresh ricotta cheese
- 500 grams artichokes
- 150 grams baby spinach
- 200 grams mozzarella cheese (diced)
Cavatappi
Directions
- 1
Start by adding water to a large pot, leaving some space at the top and put this on the stove to boil. Once the water boils, add a tbsp of rock salt and mix using a wooden spoon until it dissolves. Add a packet of Bella Italia Organic Cavatappi Pasta to the pot of boiling water and cook for 19 minutes as shown on the packet instructions.
- 2
Once the pasta is cooked through, strain it well and add it to a large mixing bowl then combine two generous tablespoons of Pecorino Romano cheese.
- 3
Using tongs, mix the cheese through before adding ricotta and mixing once again until the pasta is smothered in ricotta, and it has completely broken down.
- 4
Next, add the artichokes along with the baby spinach and combine well. Add half of the pasta mixture to your baking tray before breaking up the mozzarella and adding it in too.
- 5
Add another sprinkle of Pecorino Romano on top along with more mozzarella and bake it in the (pre-heated) oven for 20 minutes at 356°F/180°C.
- 6
Remove from the oven once the top is crispy and the edges start to turn golden. Leave the pasta to set out of the oven for 10-15 minutes, then serve individual portions on flat plates.
Cooking Tips
- Add extra Pecorino on top or even a piece of fresh mozzarella as a finishing touch.
