Spinach and Artichoke Spaghetti Bake
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.
Ingredients
Serves: 4
- 175g spaghetti
- 1 egg
- 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
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
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.
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Reviews & ratings
Average global rating:
(55)
Reviews in English (41)
nice flavor, might want to try chopped spinach next time, the spinach did not mix together well with the other ingrediants. - 06 Oct 2002 (Review from Allrecipes US | Canada)
i changed the spagetti to ziti and made a world of difference.my whole family LOVED it - 07 Jun 2001 (Review from Allrecipes US | Canada)
I can't honestly rate this recipe because I made several alterations. I didn't want another spagetti noodle recipe so I made it with ZITI. I also STEAMED my own SPINACH and added MUSHROOMS and fresh diced TOMATOES (which gave a juicy burst of flavor, I'll add more next time). I couldn't find artichoke hearts canned so I didn't bother. I also used ITALIAN 5 CHEESE BLEND to give it more parmesan flavor. I SAUTED fresh ONION and GARLIC that I had on hand and also put those in instead. I also didn't have paprika. So..with the changes I made....I LOVED IT and my family enjoyed it as well. I will definatly make again with my alterations and maybe throw in some chicken for the carnivore in the family. Thanks for the base for a tasty dish! - 14 Nov 2007 (Review from Allrecipes US | Canada)
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