It's that time of year to start stocking up on quick and easy camping recipes. This Cheesy Baked Pasta with Spinach and Artichokes from Real Simple Magazine can be tossed together in no time flat and before you can yell 'Come and get it' you'll be enjoying a hot, cheesy pasta dish. Cook the pasta in your dutch oven, on your camp stove or even at home before you leave the house. If you make it ahead of time toss it with a little olive oil to keep it from sticking. Mix the ingredients with 1 cup of Mozzarella, bake until bubbling then top with the rest of the cheese. I baked it in my 10 inch dutch oven with 10 coals in a ring around the bottom and 22 briquettes on the lid. Lighter than your usual macaroni and cheese, the spinach keeps it moist and creamy. If you're a fan of hot artichoke dip, you'll definitely like this recipe.
Cheesy Baked Pasta with Spinach and Artichokes
8 oz. mezzi rigatoni or some other short pasta (1/2 box)
1 14 oz. can artichoke hearts, rinsed and quartered
1 9 oz. package frozen creamed spinach, thawed (I used Bird's Eye)
1/4 cup grated Parmesan cheese
2 cups grated Mozzarella cheese, divided
1/4 tsp freshly ground black pepper
Lightly oil or spray dutch oven.
Cook pasta according to the package directions; drain.
If cooking pasta in advance, toss with a little olive oil before placing in container.
Add the artichoke hearts, creamed spinach, Parmesan, pepper and 1 cup of the Mozzarella; toss to combine.
Bake at 350 degrees for 15-20 minutes or until pasta is bubbling and heated through.
Sprinkle with remaining cup of Mozzarella.
Cover and cook for 5 minutes or until cheese has melted and is lightly browned.
Makes 4 servings.
|Toss pasta with spinach, artichokes, cheeses and pepper|