Baked Artichoke Pasta With Creamy Goat Cheese
Published September 24, 2019
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt, as needed
1 pound fusilli, farfalle or other short pasta
2 tablespoons extra-virgin olive oil, plus more for serving
1 large bunch scallions, thinly sliced, whites and greens separated
4 fat garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
8 ounces cream cheese (1 cup), cubed
6 ounces goat cheese, cubed
2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces
2 cups canned fried onions
6 ounces shredded mozzarella cheese (1 ½ cups)
1 cup chopped parsley
1 cup chopped fresh dill
1 teaspoon ground black pepper
½ cup grated Parmesan cheese
Nutritional analysis per serving (6 servings)
101 grams carbs; 118 milligrams cholesterol; 1059 calories; 18 grams monosaturated fat; 4 grams polyunsaturated fat; 28 grams saturated fat; 55 grams fat; 12 grams fiber; 1185 milligrams sodium; 44 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees and bring a large pot of heavily salted water to a boil. Cook fusilli according to package directions until 3 minutes shy of al dente. Reserve 3 cups pasta water, then drain.
- Step 2
Meanwhile, in a large oven-proof skillet, heat oil in a large skillet over medium heat. Cook scallion whites until softened, about 5 minutes, then add garlic and cook another 1 minute. Stir in red-pepper flakes, and cook another 30 seconds.
- Step 3
Whisk in 1 ½ cups pasta water, cream cheese and goat cheese, and simmer, whisking, until smooth. Stir in artichokes, 1 cup fried onions, the mozzarella, the parsley, the dill and the reserved scallion greens, then stir in cooked pasta and black pepper. Add more pasta water if it seems too dry; you want this to be fairly liquid, because the pasta will soak up the sauce as it bakes. Taste and add some salt if needed.
- Step 4
Top pasta with remaining cup of fried onions and the Parmesan. Bake until filling is bubbly and onions are browned, about 10 to 20 minutes. Serve drizzled with olive oil, and with more red-pepper flakes on the side if you like.
Private Notes
Comments
I haven't made this recipe yet - although it looks delicious! I recommend frozen artichoke hearts from Trader Joe's. I think frozen are so much better than canned - definitely more artichokey!! Thrilled that TJ's is carrying them.
I don’t like goat cheese...believe me, I’ve tried. What could I sub for it?
Janet and KH: I happen to like goat cheese, but if I didn't I would probably sub Boursin. It would boost the savory, herby flavor and should melt in nicely.
Huh. I both love it and find it wanting. I like the previous comments about adding mustard, and maybe mushrooms. Also — I wonder if it would texturally be better if, instead of the cup of cream cheese, it had a cup of bechamel. I know it’s meant to be a “canned food” and “pantry” dish, but that doesn’t mean we can’t try to make it better if we have the time and inclinations.
Pure yum. I added 2 cups of cooked chicken, and added some chicken bouillon concentrate to some of the pasta water before adding it to the yummy sauce. And I ended up using 8 oz goat cheese and adding a little parm to the sauce, as well as using it as a topping. Rave reviews at the potluck!
Best adult mac ‘n cheese ever