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Spinach and Artichoke Baked Whole Grain Pasta

Combine the classic combo of spinach and artichokes with a creamy two cheese sauce and bake with pasta for a winning casserole.


  • 2 boxes frozen spinach (10 ounces each box)
  • Salt
  • 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
  • 2 tablespoons extra-virgin olive oil ( EVOO)
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 box frozen artichoke hearts (10 ounces), defrosted, halved and patted dry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 5 ounces Gruyère cheese (about 1 1/2 cups), shredded
  • 1 cup shredded Parmigiano Reggiano cheese


Position the oven rack in center of the oven. Pre-heat the oven to 375°F.

Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.

Bring a saucepot of water to a boil. Add salt. Add the pasta and cook, according to the package directions for al dente.

Meanwhile, heat 2 tablespoons EVOO in a small skillet over medium to medium-high heat and add the shallots and garlic and cook for 2-3 minutes. Add the artichokes and cook until they are lightly browned. Add the wine to deglaze the pan.

While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook for 5-6 minutes, or until thick enough to coat the back of a spoon. Adjust the seasonings and stir in the Gruyère cheese. Combine the sauce with the spinach, pasta and artichoke and stir until just combined.

Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.

Bake on a baking sheet for 45 minutes, or until brown and bubbly on top.

Rachael Ray