This dump & bake recipe is about as easy as it gets, with a combination of marinated artichoke hearts, pasta, and a block of feta! Bright, zesty, and packed with veggies, this dinner is as well-rounded as it is comforting.
It's hard to beat spinach artichoke dip and I love making spinach artichoke pasta, so I figured it was time to turn it into a dump and bake dinner complete with pasta, chickpeas, and a creamy feta sauce!
This dump & bake recipe is about as easy as it gets. It's as simple as combining orecchiette pasta (or orzo), chickpeas, marinated artichoke hearts, and a block of feta in a baking dish. Cover, bake, and dig in!
This spinach artichoke pasta is bright and lemony with a creamy sauce from the baked feta.
Ingredients
- Orecchiette: This is a small pasta shape, so any small pasta works as a direct swap (think orzo, small shells, or elbow pasta.)
- Feta block: I tested this with cow's feta because I prefer the flavor to the more traditional sheep's feta. If you're not sure which type of feta you're buying, most national brands in the US use cow's milk unless labeled otherwise.
- Marinated quartered artichoke hearts: Find these in the canned vegetable aisle, typically in glass jars by roasted red peppers. I recommend giving them a quick chop so that they disperse more evenly throughout the pasta bake, but otherwise they're ready to go after draining.
- Lemon: Fresh lemon juice and zest add bright flavor to the pasta bake.
- Parmesan: If you're a strict vegetarian, choose vegetarian Parmesan. I like to grate Parmesan straight off the block, but pre-shredded works just fine.
Cassidy's tips
Want more veggies? Add thinly sliced zucchini, double up on the spinach, add finely diced broccoli florets, etc.
Different pasta: Most small or medium pasta sizes should work as a direct swap. From my experience with this Vegan Pasta Bake and Boursin Orzo Bake, when starting with simmering water it takes 20-30 minutes to bake, regardless of pasta shape.
If the pasta isn't baked within 20 minutes, cover tightly and return to the oven, checking in 5 minute increments.
Not using simmering water? Add an extra 15 minutes to the baking time.
A dietitian's note on salt: If you're watching your sodium intake, note that feta is quite salty and thus this is a higher sodium recipe. I make this with low sodium or no salt added chickpeas and only add salt to taste. Water can be used in place of bouillon/broth, as needed.
FAQ
For sure, but note that vegan feta doesn't melt quite as well as standard feta. It will still have a similar effect, especially if using a block of Violife feta.
I haven't tested this specific recipe with crumbled feta. If using crumbled feta, I would treat it like a block of feta and pile it tightly into the center of the pasta bake.
More easy bakes
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Spinach Artichoke Feta Pasta Bake
Equipment
Ingredients
- 2 ½ cups vegetable broth or water; see note #1
- 12 ounce jar marinated artichoke hearts
- 1 large lemon
- 1 medium shallot
- 15 ounce can chickpeas drained and rinsed
- 8 ounces orecchiette pasta orzo also works
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon red pepper flakes optional, adds spice
- salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- 8 ounce block feta see note
- olive oil
- 4 cups spinach ~4 ounces
- 1 cup shredded Parmesan
Instructions
- Preheat the oven to 400F. Bring 2 ½ cups of broth to a simmer on the stove or in a kettle.
- Drain the artichoke hearts and roughly chop, then add to a 9x13-inch baking dish. Juice and zest the lemon, then add all of the zest and 2 tablespoons of the juice to the baking dish. Dice the shallot and add it to the dish.
- Stir in the drained and rinsed chickpeas, uncooked pasta, garlic powder, onion powder, optional red pepper flakes, salt, and black pepper. Clear a space in the center and place the feta block. Optionally, drizzle with olive oil.
- Slowly pour in the simmering broth around the feta block. Cover tightly with an oven safe lid or foil and bake at 400F for 20 minutes. Meanwhile, roughly chop 4 cups of spinach.
- After 20 minutes, remove the dish from the oven and stir to distribute the feta. Test the pasta. If it's not done, return the lid tightly and cook for an additional 5-10 minutes (or more, as needed).
- Otherwise, stir in the chopped spinach. Top with shredded Parmesan. Return to the oven to bake uncovered until the Parmesan is melted and golden, just 5-10 minutes.
- Remove from the oven and enjoy!
Notes
- Broth: I use 2 teaspoons of Better than Bouillon no chicken base instead of broth. Water also works.
- Pasta not completely done after 20 minutes? It may take up to 30 minutes and will take longer if not started with simmering what. Just give the pasta a stir, replace the lid, and return it to the oven for 5-10 minutes.
- Salt: Feta is salty! If you're watching your salt intake I recommend sticking to no salt added chickpeas (that's what I used in the nutrition estimations) and omit the added salt.
- Leftovers keep well for a few days. Keep refrigerated. Reheats well in the microwave, but it's also good served cold!
Comments
No Comments