Spinach Artichoke Feta Pasta Bake
Pasta cooks alongside a block of feta, spinach, and artichoke hearts in this easy dump and bake pasta reci
Servings: 5 servings
Calories: 608kcal
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!
Nutrition
Serving: 1serving | Calories: 608kcal | Carbohydrates: 69g | Protein: 29g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 1124mg | Potassium: 581mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3183IU | Vitamin C: 34mg | Calcium: 558mg | Iron: 5mg
