One Pan Pasta Bake (2 Variations)
Description
Both ideas are courtesy of Half Baked Harvest, just search for Orzo Bake if you’d like to take a look. Below is an outline for ‘Spinach and Artichoke’ or ‘Caprese Pesto’. Super easy, really delicious comfort food – use small pasta (I use a bit less than the original recipes), and add or takeaway ingredients as you wish – enjoy! **Another idea – zucchini/corn/pesto!**
Ingredients
For both;
2/3 lb. small pasta AND ~3 T. olive oil
1 small onion, finely diced AND 4 cloves of garlic, minced
For the spinach and artichoke option;
1/2 t. smoked paprika AND chili flakes to taste
kosher salt AND freshly ground pepper to taste
1 jar (398 mL) marinated artichokes, drained
1 jar (180 mL) basil pesto – nut free in our house
2 1/4 c. water (or broth)
4 big handfuls of fresh spinach
~2 c. grated cheese – mozzarella, fontina, old cheddar, smoked cheddar, gouda – it all works!
For the caprese option;
~3 c. cherry or grape tomatoes
chili flakes, kosher salt AND freshly ground pepper to taste
2 1/2 c. water
1 jar (180 mL) basil pesto – nut free in our house
1 can (540 mL) cannellini or white kidney beans, drained
~1/4 c. diced pepperoncinis (from a jar)
~2 c. shredded cheese – mozzarella and Parmesan seem to go best with this version
Instructions
Spinach and Artichoke – preheat the oven to 400 and in a 9 x 13 baking dish (use your lasagna pan), combine the base ingredients with the paprika, chili flakes and a good sprinkling of salt and freshly ground pepper. Stir in the artichokes, pesto and water and bake for 10+ minutes until most of the water has been cooked in. Take it out – if it looks too dry, stir in another half cup of water and then layer the spinach on top – bake for another 10 minutes.
Assess again – the pasta will likely be done, if not, it will be cooked a bit more as the cheese melts. Give everything a stir, sprinkle on cheese (I’m always very liberal with the cheese) and bake for another 10 or so minutes until everything is bubbling and the cheese is melted. Serve it up!
Caprese – preheat the oven to 400 and in a 9 x 13 baking dish (use your lasagna pan), combine the base ingredients – but NOT the pasta, yet – with the tomatoes, chili flakes, salt and pepper then roast for 10 minutes. Add in the pasta, water, pesto, beans and pepperoncinis, stir well, cover with foil and bake for about 15 minutes.
Assess the situation – you may need/want a titch more water, but at this point you should be able to remove the foil, sprinkle on the cheese and roast for another 10 minutes or so until dinner perfection!
