Creamy 4-Cheese Baked Artichoke Pasta Casserole Recipe Is a Gem 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 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.
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.
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Cuisine: Italian / American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
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
- 2 cans (14 ounces each) 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
Helpful Products
- Skillet
- Cast Iron Skillet
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Grater
- Pasta Pot
- Pasta Bowls
Recipe Notes
- Use your favorite short pasta for this recipe. Rotini, fusilli, bowties, shells, cavatappi, rigatoni or penne are good choices.
- You could throw some fresh chopped spinach into the casserole before baking.
- Not a fan of goat cheese? Substitute with more cream cheese.
Here's how to make it:
- 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.
- 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.
- 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.
- 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.
- Top the pasta mixture with the rest of the onions and the Parmesan.
- 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!
Nutrition Facts Per Serving
Calories: 657
Total Fat: 45.8g
Saturated Fat: 27.5g
Cholesterol: 81mg
Sodium: 550mg
Total Carbohydrate: 36.4g
Dietary Fiber: 3.8g
Total Sugars: 2g
Protein: 20.9g
Vitamin D: 0mcg
Calcium: 453mg
Iron: 5mg
Potassium: 451mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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