Cheesy High-Protein Artichoke Pasta Casserole Recipe (35 Minutes) by Jan Mostrom

In our attempt to eat less meat and broaden our vegetarian recipes, I found this gem and made it recently for friends and family. This quick and easy four-cheese baked artichoke pasta casserole recipe was a huge creamy hit and so easy to put together. It's definitely on my dinner recipe rotation now!

To make this high-protein pasta casserole recipe you need to gather a few items from your pantry and fridge. Here is your delicious list: small pasta of choice, olive oil, green onions, fresh garlic, crushed red pepper flakes (one of my favorite ingredients!), cream cheese, goat cheese, canned artichoke hearts, french fried onions (in a can), mozzarella cheese, Parmesan cheese, fresh dill and parsley.

Health Check: Be sure to read about the health benefits of protein, the health benefits of artichokes and the health benefits of goat cheese.

Serve this cheesy Italian-inspired pasta casserole recipe for dinner with your favorite side dishes. We like a fresh farmers market vegetable or salad and hot bread like my no-knead French bread.

Cuisine: Italian / American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

• 1 pound fusilli, farfalle or other small pasta
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 large bunch green onions, thinly sliced, whites and greens separated
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes, plus more for serving
• 8 ounces cream cheese, cubed
• 6 ounces goat cheese, cubed
• 28 ounces (2 cans) artichoke hearts (not marinated), drained and cut into 1-inch pieces
• 2 cups canned french fried onions
• 6 ounces shredded mozzarella cheese (1 1/2 cups)
• 1 cup chopped parsley
• 1 cup chopped fresh dill
• 1/2 cup grated Parmesan cheese

Here's how to make it: 

1. Place a large pot of salted water on the stove and bring it to a boil. Cook pasta, stopping 3 minutes before the time recommended for al dente. Keep 3 cups pasta water and then drain pasta. (Use your favorite short pasta for this recipe. Rotini, fusilli, bowties, shells, cavatappi, rigatoni or penne are good choices.)
   
2. While the pasta cooks heat the oil in a large ovenproof skillet on medium heat. Place green onion whites in oil and cook until they are soft, about 5 minutes. Add garlic and red pepper flakes and cook for another minute.
   
3. Add 1 1/2 cups pasta water to the onion mix with cream and goat cheese. Using a fork or whisk, blend until smooth. Add artichokes, 1 cup of french fried onions, the mozzarella, parsley, dill, green onions, cooked pasta and some fresh ground pepper. (Not a fan of goat cheese? Substitute with more cream cheese.)
   
4. Stir and add more pasta water to make the mixture quite liquid because the pasta will absorb that while it cooks. Taste and see if you need more salt or pepper. (You could throw some fresh chopped spinach into the casserole before baking.)
   
5. Top the pasta mixture with the rest of the onions and the Parmesan.
   
6. Bake in a preheated 425-degree F oven for 10 to 15 minutes until the top is brown and bubbly. Serve warm topped with a bit more crushed red pepper flakes, if desired, and enjoy!
   

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