Ingredients
Scale
- 3 tbsp salted butter
- 3 tbsp all-purpose flour
- 12 ounces evaporated milk
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded Monterey Jack cheese
- 2 ounces shredded Parmesan cheese
- 10 ounces frozen chopped spinach (thawed and drained)
- 12 ounces marinated artichoke hearts (quartered)
- 16 ounces Casarecce pasta
Instructions
- Melt the butter in a large pan over medium heat. Stir in flour to create a roux, cooking for about 2 minutes until lightly golden.
- In a separate pot, boil water and salt generously. Cook the pasta until just under al dente; reserve 1 cup of cooking liquid before draining.
- Gradually whisk in evaporated milk into the roux until smooth. Add onion powder, garlic powder, minced garlic, salt, and pepper to taste.
- Stir in the cheeses until melted and then fold in spinach and artichokes.
- Mix the cooked pasta into the cheese sauce, adding reserved cooking liquid if needed for consistency.
- Top with remaining cheese and broil for 4-6 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg