Ingredients
- 1 lb Anna Cavatappi
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 10 oz Baby Spinach
- 2 jars Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 3 cloves Garlic, minced
- 2 cups Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1/2 Lemon, juiced
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat the oven to 375°F. Cook pasta until al dente according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add artichokes covering bottom of skillet and cook for 5 minutes until browned. Add spinach handfuls at a time, cook until spinach wilts. Add garlic, salt, black pepper, and chili flakes, sautéing until fragrant, about 1 minute, then remove from heat. Add in cooked pasta, mozzarella cheese, parmesan cheese, and lemon juice mixing until well combined. Top with ricotta and bake for 20-25 minutes or until the top is bubbly and golden brown. Serves 4-6.
