About this recipe:A fabulous vegetarian main dish - spaghetti is combined with spinach and artichoke hearts in a creamy, cheesy sauce, then baked till bubbly. Top with some breadcrumbs if you'd like a crispier topping.
4 tablespoons milk
120ml soured cream
280g frozen chopped spinach, thawed
1/2 (400g) tin artichoke hearts, drained and chopped
225g grated Cheddar cheese
4 tablespoons grated Parmesan cheese, divided
1 teaspoon dried onion
salt and pepper to taste
paprika to taste
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Method Prep:10min › Cook:40min › Ready in:50min
Cook spaghetti in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 180 C / Gas 4.
In a 2 litre baking dish, whisk together egg, milk and soured cream. Using a wooden spoon, stir in spinach, artichoke hearts, Cheddar cheese, 2 tablespoons Parmesan cheese and cooked spaghetti. Season with minced onion, salt and pepper. Top with a sprinkling of paprika and remaining Parmesan cheese.
Cover, and bake in preheated oven for 15 minutes. Remove cover, and bake for another 15 minutes. Let stand 2 minutes before serving.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.