Name: One Pot Spinach Artichoke Pasta With Four Cheeses
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 (1-pound) package DeLallo Cavatappi Pasta, or any short noodle you love; 2 tablespoons butter; 6 cloves garlic, minced; 1 (14-ounce) can DeLallo Artichoke Quarters, drained, rinsed, and chopped into bite-sized pieces; 68 ounces mature flat leaf spinach, rinsed well and chopped into bite-sized pieces (I use the stems! Just chop these very finely if you want to include them.); 4-5 DeLallo Sun-Dried Tomatoes, drained; 4 ounces mascarpone; or sub plain full-fat cream cheese if you can’t find this; ½ cup heavy cream; Pinch of paprika; Salt and pepper; ¾ cup provolone cheese (or mozzarella), grated; ¾ cup fontina cheese (or gruyere), grated; 1 cup Saviola Imported Parmigiano Reggiano D.O.P. Wedge cheese, grated

One Pot Spinach Artichoke Pasta With Four Cheeses

This one pot spinach artichoke pasta is a cross between mac and cheese and the classic party dip! Pasta combined with Four cheeses—mozzarella, provolone, asiago, and parmigiano reggiano—and spinach, artichoke hearts, and sundried tomatoes for a creamy, cheesy, one-pot pasta evolution. Thanks to our friend @italianenough!!!

Ingredients

1 (1-pound) package DeLallo Cavatappi Pasta, or any short noodle you love

2 tablespoons butter

6 cloves garlic, minced

1 (14-ounce) can DeLallo Artichoke Quarters, drained, rinsed, and chopped into bite-sized pieces

6-8 ounces mature flat leaf spinach, rinsed well and chopped into bite-sized pieces (I use the stems! Just chop these very finely if you want to include them.)

4-5 DeLallo Sun-Dried Tomatoes, drained

4 ounces mascarpone; or sub plain full-fat cream cheese if you can’t find this

½ cup heavy cream

Pinch of paprika

Salt and pepper

¾ cup provolone cheese (or mozzarella), grated

¾ cup fontina cheese (or gruyere), grated

1 cup Saviola Imported Parmigiano Reggiano D.O.P. Wedge cheese, grated

Directions

Set water to boil in an oven-safe pot with a large surface area, like a shallow Dutch oven or a braising pan. Preheat the broiler—use the low setting if your oven has it. Finely dice the sun-dried tomatoes, chop the artichoke hearts, and mince the garlic. Chop spinach into bite-sized pieces and scoop into a bowl. Grate cheese if you’re using whole blocks; put those cheeses into a bag or a bowl just to make it easier to combine later.

Cook the pasta for 2 minutes under the minimum number required for al dente marked on the package. Save a cup of pasta water, drain, and set the pasta aside.

Back on the stove over medium heat, add 2 tablespoons of butter to the now-drained pasta pan. Let this melt, then add the chopped artichokes and sun-dried tomatoes and sauté until soft, about 2 minutes. Now add the minced garlic, and cook 30 seconds more. Dump in ALL of the chopped greens, which will look really overwhelming at first, and stir to wilt them down into the butter-artichoke base. Cook until the greens are fully wilted, and all the water they release has evaporated.

Pour in the heavy cream and add the mascarpone, then lower the heat to low. Season with salt, pepper, and a pinch of paprika, and stir a few times to fully bathe everything until the cream mixture is very gently bubbling. At this point, add the pasta back in.

With the pot still on the heat, add handfuls of your cheese blend—2 cups worth—stirring after every half cup or so to fully incorporate. You will start to get a lot of strings, which is totally fine. Add pasta water in splashes to smooth everything out. You should have a silky, creamy sauce with a lot of stretch by the end. Give it one final stir, turn off the heat, then scatter the final ½ cup of cheese over the top of the dish. It should be a thin, uneven layer, just enough to form a light crust.

Broil it. Pop the entire thing, uncovered, under the broiler for 5 minutes to get the dish melty and just a little bit browned. Remove from the oven and serve generously in bowls and get cozy.