40 minutes
A comforting baked pasta dish featuring artichokes, creamy goat cheese, and a crispy fried onion topping.
Short Pasta
0 oz
tablespoons
Scallions, thinly sliced
bunch
Garlic, thinly sliced
cloves
to taste
Cream Cheese, cubed
0 oz
Goat Cheese, cubed
0 oz
Artichoke Hearts, cut into bite-sized pieces
cups
cups
Mozzarella Cheese, shredded
0 oz
Flat Leaf Parsley, chopped
cups
Dill, chopped
cups
teaspoons
Parmesan Cheese, grated
0 oz
1. Preheat and Boil Pasta
Preheat your oven to 425 degrees. Boil a pound of short pasta in salted water and drain three minutes before it's al dente, reserving 3 cups of pasta water.
2. Cook Scallions and Garlic
Warm extra-virgin olive oil in an oven-proof skillet over medium heat. Add thinly sliced whites of scallions and cook for about 5 minutes, then add thinly sliced garlic and red-pepper flakes, toasting for about 1.5 minutes.
3. Create the Sauce
Pour 1.5 cups of reserved pasta water into the skillet, whisking in cubed cream cheese and goat cheese until smooth.
4. Combine the Ingredients
Fold in artichoke hearts, 1 cup of canned fried onions, shredded mozzarella, chopped parsley and dill, sliced scallion greens, drained pasta, and ground black pepper. Add more pasta water if needed.
5. Bake the Pasta
Top with the remaining cup of fried onions and grated Parmesan cheese. Bake in the preheated oven until bubbling and golden brown, about 10 to 20 minutes.
Start with high-quality ingredients, including fresh goat cheese from a reputable source and well-seasoned marinated artichokes. Artisanal dried pasta is also recommended for better texture after cooking.
Cook your pasta al dente, or even slightly under, as it will continue to cook in the oven. This prevents the pasta from becoming mushy.
Reserve a cup of the pasta water before draining to adjust the sauce's consistency and enhance its ability to cling to the pasta.
Salt the pasta water, season the artichoke mixture, and add a pinch of salt to the cheese mixture to ensure every bite is flavorful.
Evenly distribute the goat cheese throughout the dish, and add extra pieces on top before baking for a delicious burst of cheese in every bite.
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