Get a pot of salted water boiling and to it add a box of penne.
Keep an eye on your pasta and make sure to drain it when it’s al dente (firm but not hard)! We are also going to bake this pasta so we don’t want it to be overcooked when this dish comes out of the oven.
Heat a few tablespoons of olive oil in a separate pot and sauté one diced white onion…
And two 2 cups of chopped fresh spinach.
Now season your sauteed veggies with 1 tablespoon of garlic powder…
And a pinch of nutmeg.
Nutmeg is the kind of spice that can either enhance or quickly take over a dish, so just a bit will do!
Don’t forget to throw some salt and pepper on those veggies as well!
Now sprinkle 3 tablespoons of flour over your onions and spinach.
Stir your flour around the pot until it has all cooked through (about 2 minutes).
Once your flour has cooked to a light brown hue, whisk in 2 cups of chicken broth…
(Or vegetable broth for the vegetarians!!)
1 cup of heavy cream…
And 1 can of drained and chopped artichoke hearts.
Please note, these are not the marinated artichoke hearts!
Bring this pot to a slow simmer…
Then add 1 cup of shredded parmesan cheese…
And 1 cup of shredded mozzarella.
If you want to add more cheese to this sauce please be my guest. You know I did!!
Stir your cheese in over low heat and don’t forget to taste this sauce!
Does it need a bit more salt, maybe some more pepper? I doubt it’ll need any more nutmeg, but if you think it does then I trust your taste buds!
Time to put it all together!
Grab an oven proof dish and combine your cooked pasta…
With your cheesy artichoke and spinach sauce.
But before this goes into the oven…
Let’s top it with a few handfuls of mozzarella!
I know, right?!
Ok, now you can pop this under a your broiler until a nice cheesy crust has formed on top of your dish.
Dinners like this make me just a tad bit excited that bathing suit season is almost over!
- 1 box penne
- few tablespoons of olive oil
- 1 white onion, diced
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic powder
- pinch of nutmeg
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can drained and chopped artichoke hearts
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- salt and pepper to taste