Lemony Spinach and Artichoke Baked Ziti

If you like spinach & artichoke dip, you'll love it transformed into pasta! Cheesy, creamy, and with 2 green veggies, it totally counts as health food :)

I'm back with yet another pasta dish! I just can't get enough of them - which is probably why I'm no skinny minnie. In this house, we're all about 1 dish meals. Saves on dishes, saves on time, and it's easy to eat sitting in front of the TV. Pasta typically fits the bill, unfortunately (or fortunately for my taste buds!).This was delicious, slightly sinful, and easy enough for a weeknight!

My cast-iron skillet was once again my go-to pan. Using an oven safe skillet will make this recipe super simple and cut down on the dishes. If you don't already own a cast iron pan (or 3), you should. They are cheap, easy to clean, and are a breeze to cook with. I'm up to 8 now and my old Calphalon pans have slowly been pushed to the back of the cabinet. Cast iron is not just for campfires!

Lemony Spinach & Artichoke Baked Ziti

1 lb rigatoni

1 (5 oz) bag baby spinach

For the filling:

3 tbsp butter

1 tbsp olive oil

1 large onion, diced

1 lb frozen artichoke hearts

¼ cup dry white wine

1 cup grated Parmigiano-Reggiano cheese

2 large egg yolks

1 tbsp lemon juice

½ tsp kosher salt

black pepper, to taste

For the sauce:

4 tbsp butter

¼ cup all purpose flour

2 cups 2% milk

½ cup ricotta

2 tbsp lemon juice

½ tsp salt

black pepper, to taste

Heat oven to 350. 

Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions, adding the baby spinach to the pot in the last minute of cooking. Drain and set aside.

Meanwhile, for the filling, melt the butter in a large heavy-bottomed oven safe skillet (like cast iron) over medium heat and cook until it turns amber. Add 1 tbsp of olive oil, followed by the onion, and cook until the onion starts to caramelize, about 7 minutes. Add the artichoke hearts and cook until they are warmed through and softened, about 5-7 minutes. Add the wine and simmer until it evaporates.

Remove the pan from the heat and transfer the artichoke mixture to the bowl of a food processor. Add the grated cheese, egg yolks, lemon juice, salt, and black pepper to the food processor bowl and pulse until combined, but still coarse. Set aside.

To make the sauce, melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until smooth. Whisk in the milk, a little bit at a time, until it is all added and has reached a batterlike consistency. Bring to a simmer and let it thicken, whisking constantly. Whisk in the ricotta, lemon juice, salt and black pepper. Season to taste with more lemon juice and/or salt.

In the oven safe skillet you used for the filling, gently mix together the drained pasta and spinach, artichoke filling, and sauce. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes. 

Source: adapted from Eats Well With Others