Spinach artichoke casserole rachael ray recipes - Uncategorized

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Get Spinach and Artichoke Baked Whole Grain Pasta Recipe from Food Network Spinach and Artichoke Tortellini Bake This easy Spinach & Artichoke Mac 'n' Cheese is from the blogger behind "Half Baked Harvest," and the ingredients and methods are simple. Rach's creamy, cheesy spinach-artichoke dip gets spread over a chicken paillard for a delish main that's also keto-friendly/low-carb.

Spinach and Artichoke Baked Whole Grain Pasta

Get Spinach and Artichoke Baked Whole Grain Pasta Recipe from Food Network
Provided by: Rachael Ray : Food Network
Total time: 110 minutes
Cook time: 10 minutes
Yields: 6 servings
Number of ingredients: 15
Ingredients:
  • 2 (10-ounce) boxes frozen spinach
  • Salt
  • 1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 slightly rounded tablespoons flour
  • 2 cups milk
  • Freshly ground black pepper
  • Freshly grated nutmeg
  • 5 ounces Gruyere cheese, shredded (about 1 1/2 cups)
  • 1 cup shredded Parmigiano-Reggiano cheese
How to cook:
  1. Position the oven rack in center of the oven. Preheat the oven to 375 degrees F.
  2. Defrost the spinach in the microwave. Drain, then dry the spinach out as much as possible by wringing it out in a clean kitchen towel.
  3. Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions for al dente.
  4. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
  5. While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal.
  6. Bake on a baking sheet 45 minutes or until brown and bubbly on top.
Notes: Spinach and Artichoke Tortellini Bake, Ingredients · 2 pounds fresh or frozen ricotta-filled tortellini · Salt · 2 tablespoons butter · 2 cloves garlic, finely chopped or grated

How To Make Warm Artichoke and Spinach Bagels

Watch Rach make her easy recipe for a cheesy spinach-artichoke bagel that works for Duration: 3:01

Spinach and Artichoke Tortellini Bake

Spinach and Artichoke Tortellini Bake
Spinach and Artichoke Tortellini Bake
Provided by: The Rachael Ray Staff
Yields: 0 servings
Number of ingredients: 16
Ingredients:
  • 2 pounds fresh or frozen ricotta-filled tortellini
  • Salt
  • 2 tablespoons butter
  • 2 cloves garlic
  • finely chopped or grated
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • A few grates fresh nutmeg
  • 1 10-ounce box frozen chopped spinach
  • defrosted and excess water squeezed out
  • 1 10-ounce box frozen quartered artichoke hearts
  • defrosted
  • Ground black pepper
  • 1/2 cup shredded Asiago cheese
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup mozzarella cheese
How to cook:
  1. Preheat broiler
  2. Place a large pot of water over high heat to boil
  3. Once boiling, salt the water and drop the pasta in
  4. Cook to al dente according to package directions
  5. Drain cooked pasta and reserve
  6. While the pasta is working, place a large skillet over medium-high heat with the butter
  7. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute
  8. Whisk the milk into the roux and bring up to a bubble to thicken
  9. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through
  10. Add the reserved tortellini to the skillet and toss to coat
  11. Transfer everything to a large casserole dish and sprinkle with the cheeses
  12. Place under the broiler to brown, about a minute
Notes: Spinach and Artichoke Salad Recipe, Ingredients · 3/4 pound baby spinach (4-5 cups), packed · 2 cans artichoke hearts packed in water (15 ounces), drained and sliced · 1 clove garlic, finely chopped.

Easy Recipe: Spinach & Artichoke Mac 'n' Cheese

Easy Recipe: Spinach & Artichoke Mac 'n' Cheese
This easy Spinach & Artichoke Mac 'n' Cheese is from the blogger behind "Half Baked Harvest," and the ingredients and methods are simple.
Provided by: Half Baked Harvest's Tieghan Gerard
Yields: 0 servings
Number of ingredients: 20
Ingredients:
  • 6 tablespoons salted butter
  • at room temperature
  • plus more for greasing
  • One 1-pound box short-cut pasta
  • such as macaroni
  • 2 cups whole milk
  • plus more
  • if needed (see Tip)
  • One 8-ounce package cream cheese
  • cubed
  • 3 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground pepper
  • Ground cayenne pepper
  • 2 cups packed fresh baby spinach
  • chopped
  • One 8-ounce jar marinated artichokes
  • drained and roughly chopped
  • 1 ½ cups crushed butter crackers
  • or about 1 sleeve
  • ¾ teaspoon garlic powder
How to cook:
  1. Preheat the oven to 375˚F
  2. Grease a 9-by-13-inch baking dish
  3. In a large saucepan, bring 4 cups salted water to a boil over high heat
  4. Add the pasta and cook, stirring occasionally, for 8 minutes
  5. Stir in the milk and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 5 minutes more
  6. Remove the pan from the heat and stir in 2 cups cheddar and 3 tablespoons butter
  7. Season with salt, pepper and cayenne
  8. Stir in the spinach and artichokes
  9. If the sauce feels too thick, add ¼ cup milk or water to thin it
  10. Transfer the mixture to the prepared baking dish
  11. Top with the remaining 1 cup cheddar
  12. In a medium bowl, stir together the crackers, the remaining 3 tablespoons butter, and the garlic powder
  13. Sprinkle the crumbs evenly over the mac and cheese
  14. Bake until the sauce is bubbling and the crumbs are golden, about 20 minutes
  15. Let cool for 5 minutes and serve
  16. Store any leftovers refrigerated in an airtight container for up to 3 days
Notes: Spinach and Artichoke Casserole Recipe, This side dish casserole is a creamy and cheesy mixture of spinach, artichoke hearts, and water chestnuts with a bread crumb topping.

Low-Carb AND Delish: Rach's Spinach & Artichoke Chicken

Low-Carb AND Delish: Rach's Spinach & Artichoke Chicken
Rach's creamy, cheesy spinach-artichoke dip gets spread over a chicken paillard for a delish main that's also keto-friendly/low-carb.
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 21
Ingredients:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 cloves garlic
  • chopped
  • One 16-ounce bag chopped frozen spinach
  • defrosted
  • wrung dry and finely chopped
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon nutmeg
  • freshly grated
  • 1-1 ½ cups grilled artichoke hearts
  • chopped (packaged from produce department or jarred
  • drained)
  • One 8-ounce brick cream cheese
  • About ½ cup Greek yogurt
  • 1 lemon
  • zested and half juiced
  • 4 ounces shredded mozzarella (½ cup)
  • 4 butterflied
  • cooked chicken breast cutlets
  • 12 ounces shredded mozzarella (1 ½ cups)
  • ¼ cup Pecorino Romano cheese
How to cook:
  1. Preheat oven to 400˚F for pizzettas
  2. Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute
  3. Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown
  4. Top chicken and add more cheeses, bake to brown and bubbly at 400˚F
Notes: Steak with Dijon-Herb Butter, Spinach Artichoke Baked Potatoes, Steak with Dijon-Herb Butter, Spinach Artichoke Baked Potatoes & Beefsteak Tomato Salad. by. Rachael Ray. 06:00 AM, March 02, 2020.
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