Creamy Spinach and Artichoke Pasta Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g fettuccine pasta</li> <li class="ingredients-single-item">60g unsalted butter</li> <li class="ingredients-single-item">4 cloves garlic, minced</li> <li class="ingredients-single-item">40g all-purpose flour</li> <li class="ingredients-single-item">600ml whole milk</li> <li class="ingredients-single-item">240ml heavy cream</li> <li class="ingredients-single-item">150g cream cheese, softened</li> <li class="ingredients-single-item">120g Parmesan cheese, freshly grated, plus extra for serving</li> <li class="ingredients-single-item">100g mozzarella cheese, shredded</li> <li class="ingredients-single-item">300g fresh spinach, roughly chopped</li> <li class="ingredients-single-item">340g artichoke hearts (from a jar, drained and chopped)</li> <li class="ingredients-single-item">1/2 tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">1/2 tsp dried oregano</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">60g panko breadcrumbs</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">2 tbsp fresh parsley, chopped, for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large oven-safe skillet or casserole dish</li> <li class="equipment-single-item">Large pot for boiling pasta</li> <li class="equipment-single-item">Colander</li> <li class="equipment-single-item">Whisk</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F). Bring a large pot of generously salted water to a boil for the pasta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Cook the pasta until al dente, about 2 minutes less than package instructions (it will continue cooking in the oven). Drain well, reserving about 120ml of pasta cooking water. This starchy water will help thicken and bind your sauce if needed later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pasta cooks, melt the butter in a large, deep oven-safe skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant but not browned, as burnt garlic will impart a bitter taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the flour to the butter and garlic, whisking constantly for about 2 minutes to create a roux. This mixture will thicken your sauce, and cooking it eliminates the raw flour taste. The roux should be a light golden color and smell slightly nutty. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Very gradually pour in the milk and cream while whisking continuously to prevent lumps forming. Maintaining a smooth consistency now will ensure a silky sauce later. Bring the mixture to a gentle simmer, stirring frequently. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the sauce has thickened slightly (enough to coat the back of a spoon), reduce heat to low and add the cream cheese. Stir until completely melted and incorporated. The tanginess of cream cheese adds depth to your sauce while enhancing its creaminess. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gradually add the Parmesan and mozzarella cheeses, stirring between additions until melted and smooth. Adding cheese gradually prevents clumping and ensures proper melting. Your sauce should now be velvety and rich. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Fold in the chopped spinach in batches, allowing it to wilt into the sauce. Then add the chopped artichoke hearts, red pepper flakes (if using), and oregano. Season with salt and black pepper to taste. The spinach will release some water as it wilts, which will be absorbed by the pasta during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Add the cooked pasta to the sauce and toss gently until well coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Remember that the sauce will thicken further during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> In a small bowl, combine the panko breadcrumbs with olive oil and a pinch of salt, mixing until the breadcrumbs are evenly moistened. This mixture will create a golden, crispy topping that adds wonderful texture contrast to the creamy pasta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Sprinkle the breadcrumb mixture evenly over the pasta. If you're not using an oven-safe skillet, transfer the pasta mixture to a lightly greased baking dish before adding the topping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the edges are bubbling. The baking process allows the flavors to meld together and creates a beautiful contrast between the crispy topping and the creamy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Remove from the oven and let stand for 5 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion and ensuring it won't be too runny on the plate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Garnish with fresh chopped parsley and additional grated Parmesan cheese if desired. Serve hot with a crisp green salad or garlic bread for a complete meal. </li> </ol>