Tagliatelle and artichoke bake recipe

Tagliatelle and artichoke bake recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Vegetable pasta
  • Vegetable pasta bakes

I had to use some leftover pasta with artichokes and came up with this tasty dish. If you have a cast iron pan, it is ideal, but if you don't, transfer everything to a baking dish.

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IngredientsServes: 4

  • 200g artichoke hearts, fresh or frozen, sliced
  • 1 clove garlic
  • 3 tablespoons extra virgin olive oil
  • 200ml white wine
  • 200ml vegetable stock
  • salt and pepper, to taste
  • a few fresh mint leaves, minced
  • 200g tagliatelle pasta
  • 1 tablespoon single cream or mascarpone cheese
  • 4 eggs
  • 2 tablespoons grated Parmesan cheese

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat your oven to 200 C / Gas 6.
  2. Heat 2 tablespoons oil over medium heat in a cast iron pan or a regular pan and fry the garlic until pale golden. Add the artichoke hearts, stir to coat with oil and fry for a few minutes. Turn up the heat, pour in the wine and cook until the alcohol evaporates. Turn down to medium-low heat and cook until the artichokes are soft, about 20 minutes. Add a ladle of vegetable stock if dry. Season with salt, pepper and add fresh mint. Remove from heat and set to one side.
  3. Cook the tagliatelle in abundant salted water and drain after half the cooking time suggested on the package. Transfer to a bowl and add the cream and the artichokes. Toss well.
  4. Heat the remaining tablespoon oil in the pan and add the tagliatelle mixture. Spread evenly and fry for 5 to 7 minutes or until crunchy on the bottom.
  5. In a bowl vigorously beat the eggs with Parmesan cheese, salt and pepper. Add to the pan with the pasta and mix well to spread evenly.
  6. When the eggs start to set, transfer the pan to the oven (or tip everything into a baking dish) and bake for about 20 minutes. At the end transfer the pan/dish to the top rack of your oven, turn on the grill and grill until golden, about 5 minutes.
  7. Remove from the oven and serve right away, or cool completely, refrigerate and then reheat for 10 minutes.

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3 cans (15 ounce size) water-packed artichoke hearts
1 package (15 ounce size) bread crumbs
1 cup olive oil
3 ounces grated Parmesan cheese
salt & cayenne pepper to taste

Preheat oven to 350 degrees F.

Drain the artichokes and reserve the liquid. Cut the artichoke hearts into quarters and add to a large bowl.

Stir in the bread crumbs, olive oil, reserved liquid from the artichokes, and Parmesan cheese. Add salt and cayenne pepper as desired.

Pour the artichoke mixture into an ungreased 8x8 baking dish. Bake at 350 degrees F for 45 minutes or until bubbly and heated through.

The inspiration

I’ve always had a soft spot for a good spinach and artichoke dip. Spinach and artichoke are two unassuming foods. Spinach, in particular is a notorious health food. So much so that many people might even avoid it. But, somehow, combined with cheesy goodness, spinach and artichoke is transformed into a heavenly mixture.

My brother is vegetarian, so I’ve been working on developing a few recipes that are vegetarian, low-carb, and still extremely satisfying. Since I love the combination of flavors of the spinach and artichoke dip, I thought I would translate these flavors to a casserole. My ultimate goal was to transform the dip from a tasty appetizer into a full main meal that even non-vegetarians would enjoy.

This low-carb vegetarian recipe is directly based off of spinach and artichoke dip. I used this Spinach and Artichoke Dip recipe from Cooking Classy as a sample of traditional dip recipe. Then I began transforming this recipe from a cheesy dip into a full-blown casserole. To turn it into a casserole, I added cauliflower florets as the base. I also lightened up the cheesy filling by adding heavy cream.

The other handy thing about this casserole is that, unlike the dip, you don’t need chips to eat this casserole. Instead you can dig right in! That takes away the work (or expense) of having to make a low-carb vessel for dipping.

We partner with Amazon and other companies. Therefore, some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

Chef's Notes:

Any loaf of French or Italian bread will work just fine for this. You can use a buttery olive oil instead of butter, Cheddar instead of Gruyere, and mozzarella for provolone if you'd like something milder.

If your loaf is a lot more narrow, like a baguette, you'll want to slice it at an angle so your pieces are longer. If using a wide loaf, slices can be cut in half.

If you want to add other veggies to this, go ahead, such as sauteed mushrooms or roasted red peppers.

List of Ingredients

  • 14 OZ. of egg tagliatelle
  • 8 of large shrimp
  • 4 of artichokes
  • 2 TSP. of parsley, coarsely chopped
  • extra-virgin olive oil
  • salt


Trim artichokes, removing the tough outer leaves. Using a knife cut off the top 1" artichokes and trim stem ends. Use a spoon to scoop out choke and pull out spiky inner leaves. Slice and sauté in a pan with 2 Tbsp. oil for 5 minutes. Add shrimp and season with salt to taste. Remove from the heat and cover the pan.

Cook tagliatelle in a large pot of boiling salted water until al dente. Drain directly into the pan with artichokes, adding a bit of pasta cooking water. Toss everything together for 1 minute and top with coarsely chopped parsley.

Three Spinach Artichoke Inspired Appetizers

Three appetizers inspired by the dip we all know and love – spinach and artichoke dip! Spinach and Artichoke Crostini, Mini Spinach and Artichoke Gouda Tarts, and Spinach Artichoke Grazing Cups.

This post is kindly sponsored by Roth Cheese. All opinions expressed in this post are my own.

Now that the world is starting to reopen, I am tip-toeing into entertaining again. I have so missed having people over and being able to cook for them. Feeding people is my love language.

While I don’t think that I am ready for an inside gathering just yet, my backyard is ready to party.

This spring, we turned our patio into an outdoor living space that is made for enjoying summer nights with friends and family. We added new outdoor games, upgraded our fire pit and garden, and made a living room set complete with hanging chairs that are perfect for cuddling up in.

Now more than ever, I want to focus on my guests. And not on being in the kitchen cooking while they are catching up and enjoying themselves. I want to be out there having a good time too. I’ve missed my friends and can’t wait to spend time with them again. So that means I need some snacks that are easy to prepare and easy to eat.

My friends at Roth Cheese have a new Spinach Artichoke Gouda cheese that is so good and was the inspiration for this spread. Its creation was inspired by the classic dip that we all know and love. Lots of spinach, artichoke, red pepper flake, and garlic flavor in creamy Gouda.

I created three appetizer recipes featuring the new Spinach Artichoke Gouda – Spinach and Artichoke Crostini, Mini Spinach and Artichoke Gouda Tarts, and Spinach Artichoke Grazing Cups. (Otherwise known as a Charcutie-Cup.)

I love that each thing is bite-sized or personal. You don’t need to worry about utensils or double-dipping. (Please tell me that we said goodbye to that in 2020.) This creamy flavored Gouda is so versatile. It melts like a dream in and on everything, and is delicious all on its own. It works perfectly in each recipe.

Roth Spinach Artichoke Gouda cheese is available through Amazon Fresh, you can have it delivered right to your door. (It is also available on Alp & Dell Cheese Store if you don’t have Amazon Fresh in your area.)

Now that it is finally feeling like summer, I’m going to break out the corn hole, get the pollen off the furniture, and fire up the fire pit, because I am ready to have some fun.

Wild mushroom and artichoke tagliatelle

Veggies, pasta, wine: all the food groups represented. Rustle up this earthy, vegan dish in under an hour and enjoy in the sunshine with a glass of wine (at 63% off from Naked Wines).



  • Tagliatelle (3 nests per person)
  • 500g Jerusalem artichokes
  • 2 medium-sized garlic cloves
  • 60g blanched hazelnuts
  • 250g chestnut mushrooms
  • 450ml vegetable stock
  • 2.5 tbsp rapeseed oil
  • 75ml dry white wine
  • 1 stick of celery
  • 1 tsp fresh rosemary
  • 1 tsp fresh lemon thyme
  • Vegan hard cheese alternative (optional)

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A huge 63% off a specially-curated wine case for Muddy readers


Firstly, rinse and quarter the Jerusalem artichokes. Place on a baking tray with one tablespoon of the rapeseed oil and a pinch of salt. Roast in the oven at 180C for 40 minutes.

Whilst your artichokes are in the oven, add your garlic cloves and hazelnuts to a separate pan to roast for 10 minutes, then remove them from the oven and set aside.

Once the artichokes are roasted, remove them from the oven and set aside, too.

Finely chop your celery and add to a saucepan with a tablespoon of rapeseed oil. Cook off over a medium heat for a few minutes, then add your roasted garlic and your fresh herbs, finely chopped. Cook off for a minute, then add the 75ml of dry white wine. Allow the alcohol to cook out (this should take about a minute, maximum).

Next, add your artichokes and your vegetable stock. Remove from the heat and blitz with a hand blender until all smooth. Then return to the hob on a low heat and allow to gently simmer whilst continuously stirring. At this point, cook your pasta as per packet instructions. I normally cook the pasta for about a minute less than suggested for a firmer texture.

While the pasta is cooking, slice your mushrooms and add to a hot pan with the final drizzle of rapeseed oil. Season with a pinch of salt and pepper, and cook until reduced and dark.

To serve, toss the pasta through the creamy artichoke sauce, then top with the mushrooms, hazelnuts, and an optional grating of vegan hard cheese or nutritional yeast.

This recipe was shared by The Gatherers vegan restaurant and bar in Norwich. The Gatherers is focused on sustainable agriculture and dining and sources almost all of its produce from Norfolk.

Suggested wine pairings

Edgard Carter El Sereno Carignan Cinsault Pais 2020
£8.99 from Naked Wines or £4.17 for Muddy Readers

Summer in South America is a no-go this year (*sob*), but we have the next best thing: a bottle of fruity Chilean El Sereno Carignan Cinsault Pais 2020, from incredibly talented independent winemaker Edgard Carter (he worked on the team behind the legendary Seña wine). This delicious old vine vino is full of character and fruity notes to enhance the delicious flavours of this dish. Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

Chris Baker Yamhill-Carlton Pinot Noir 2019
£17.99 from Naked Wines or £6.25 for Muddy readers

Bottles of Pinot Noir from the Yamhill-Carlton region of Willamette Valley, Oregon, usually go for some serious buck, but you can bag a bottle of the good stuff for just £6.25 in our exclusive Muddy Luxe Case of 12 bottles for just £75 (RRP £202.38) from Naked Wines. This sultry Pinot packs notes of blackberry and blueberry that will really compliment the rich, earthy flavours and textures running through this pasta.


Bring a large pot of water to a boil. Season generously with salt.

Add pasta. Cook a few minutes less than package directions. Reserve 2½ cups pasta water. Drain.

Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt and pepper. Stir in 3/4 cup pasta water. Stir in cream cheese until it melts.

Add pasta and 1/2 cup pasta water to the pan. Toss to combine. If too thick, add more water.

Turn off heat. Stir in Parmesan. Top with mozzarella and put under broiler for 2-3 minutes until bubbly and golden brown.

Recipe Summary

  • 2 teaspoons extra-virgin olive oil
  • 1/2 white onion, thinly sliced
  • 1 pound sweet Italian sausage, casings removed
  • 2 garlic cloves, thinly sliced
  • 3/4 cup marinated artichoke hearts, coarsely chopped
  • Coarse salt and ground pepper
  • 1 tube (18 ounces) prepared polenta, cut into 1/4-inch rounds
  • 1/3 cup chicken stock
  • 1/4 cup fresh parsley (optional), coarsely chopped

Preheat oven to 400 degrees. In a large skillet, heat oil over medium. Add onion and cook until softened, 5 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Remove skillet from heat and stir in artichokes season with salt and pepper.

In a 2-quart baking dish, layer polenta rounds and spoonfuls of sausage mixture. Pour stock over top and bake until bubbling and polenta is pale golden, 20 to 25 minutes. Sprinkle with parsley and serve.