60 minutes
A mouthwatering baked pasta dish featuring layered pasta sheets, caramelized onions, wilted greens, artichokes, and a blend of cheeses.
Pasta Sheets, cooked until al dente
0 oz
0.25 fluid ounces
Large Onion, thinly sliced and caramelized
each
Baby Spinach, chopped
0 oz
Kale, chopped
0 oz
Garlic, minced
cloves
Artichoke Hearts, chopped
0 oz
0 oz
0.25 fluid ounces
Parmesan Cheese, finely grated
0 oz
Mozzarella Cheese, shredded
0 oz
to taste
to taste
1. Preheat Oven and Cook Pasta
Preheat your oven to 400°F. Boil the pasta sheets in a large pot of salted water for 5-8 minutes until they're al dente. If using fresh pasta, boil for 30-60 seconds. Transfer to a baking sheet, drizzle with olive oil, and separate with paper towels to prevent sticking.
2. Caramelize Onion
Warm 2 tablespoons of olive oil in a skillet over medium heat, add the thinly sliced onion, and season with salt and pepper. Cook for 15-20 minutes until a rich golden color is achieved.
3. Wilt Greens
Add chopped spinach and kale to the skillet with the caramelized onion, seasoning with salt and pepper. Cook in batches if necessary, allowing each batch to wilt before adding more.
4. Add Garlic and Artichokes
Incorporate the minced garlic and chopped artichoke hearts into the skillet, stirring to let the flavors meld for a few minutes.
5. Prepare Cheese Mixture
In a medium bowl, mix the ricotta cheese, heavy cream, finely grated Parmesan, and a pinch of salt and pepper until smooth and well-blended.
6. Assemble and Bake
Layer the cooked pasta in a 9 × 13-inch baking dish, spread a portion of the ricotta mixture over the pasta, add a layer of the greens and artichoke mixture, and sprinkle with shredded mozzarella. Repeat until all ingredients are used, finishing with mozzarella, olive oil, and Parmesan. Cover with foil and bake at 400°F for 15-20 minutes, then remove foil, increase temperature to 500°F and bake for another 8-10 minutes until golden-brown.
7. Cool and Reheat if Necessary
If planning ahead, cool the baked dish, refrigerate, and reheat at 350°F for 30-40 minutes when ready to serve.
Boil the pasta until just shy of al dente. It should still have a firm bite. This is crucial because the pasta will continue to cook in the oven, absorbing the sauce and flavors without becoming mushy.
Opt for pasta shapes that capture sauce well, like rigatoni, penne, or farfalle. Their ridges and hollows hold onto the sauce and other ingredients, ensuring every bite is flavorful.
Use a combination of cheeses to add depth of flavor. For instance, a mix of mozzarella (for meltiness), Parmesan (for sharpness), and ricotta or goat cheese (for creaminess) can create an irresistible topping.
Alternate layers of pasta, sauce, cheese, and any proteins or vegetables to create a strata of flavors. Start with a layer of sauce to prevent sticking and finish with a generous layer of cheese on top.
Use high-quality canned tomatoes, cheeses, and proteins. San Marzano tomatoes or a sauce made from scratch can significantly enhance the depth of flavor, as can freshly grated cheeses.
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