Artichoke Baked Ziti Recipes

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OVEN ROASTED ARTICHOKES



Oven Roasted Artichokes image

These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h5m

Yield 6

Number Of Ingredients 10

4 artichokes (3 to 4 inches wide)
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon lemon juice
1 cup mayonnaise
2 cloves garlic, minced
½ teaspoon ground black pepper
¼ teaspoon ground dried chipotle pepper
½ cup freshly grated Romano, Asiago and/or Parmesan cheese blend
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
  • Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
  • As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
  • Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
  • To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g

SPINACH AND ARTICHOKE BAKED ZITI



Spinach and Artichoke Baked Ziti image

Baked ziti with spinach and artichokes only requires about 15 minutes of hands-on time. A layer of sour cream, pesto, and cheese is sandwiched in the middle of the ziti, making it extra delicious. If you do not have sour cream, substitute with cream cheese, cottage cheese, or ricotta cheese.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 55m

Yield Makes about 8 servings

Number Of Ingredients 8

1 pound dry pasta like ziti, penne, or rigatoni
Salt, to taste
3 cups marinara sauce or use 1 (28-ounce) jar store-bought sauce
1/4 cup basil pesto, see our pesto recipe
3/4 cup reduced fat sour cream
10 ounces fresh baby spinach
1 cup canned or jarred and drained artichoke hearts, chopped
4 ounces mozzarella cheese, coarsely grated (about 1 cup)

Steps:

  • Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
  • Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 to 2 minutes less than the package calls for. Reserve 1/4 cup of the pasta water then drain.
  • While the pasta cooks, warm the marinara sauce in a saucepan over medium heat.
  • In a small bowl, stir basil pesto and the sour cream together until well blended.
  • Add the cooked pasta to a large bowl with the spinach, artichokes, warmed marinara, and the reserved pasta water. Toss until the spinach has wilted and everything is well combined.
  • Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese.
  • Top with the remaining pasta, lightly press everything down into the baking dish, and then scatter remaining mozzarella cheese on top.
  • Place the baking dish onto an aluminum-lined baking dish (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling, about 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : ServingSize 1/8 of the recipe, Calories 457, Protein 25.2 g, Carbohydrate 62.1 g, Fiber 9.6 g, Sugar 8 g, Fat 13.3 g, SaturatedFat 4.9 g, Cholesterol 23.3 mg, Sodium 893 mg

BAKED ZITI PROVENCAL



Baked Ziti Provencal image

A cheesy baked pasta gets the addition of artichoke hearts, roasted red peppers and olives for a French twist.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 sprig fresh basil, plus 2 tablespoons chopped fresh basil leaves
1 cup fresh ricotta
1 pound dried ziti
10 ounces jarred or frozen artichoke hearts (thawed)
1 cup sliced jarred roasted red peppers
1/2 cup pitted nicoise or Kalamata olives, coarsely chopped
1 1/2 cups shredded mozzarella
1 cup grated Parmesan or ricotta salata
1 1/2 cups shredded provolone

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprig and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and stir in the ricotta. Season with salt and pepper.
  • Cook the ziti in the water until very al dente, about 2 minutes less than the package directions specifies. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, the chopped basil, artichokes, peppers, olives, the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the provolone and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

EASY BAKED ARTICHOKE RECIPE BY TASTY



Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

  • Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  • Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  • Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  • Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  • When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

SIMPLY ROASTED ARTICHOKES



Simply Roasted Artichokes image

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 5

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  • Slightly separate the artichoke leaves with your hands.
  • Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  • Drizzle each artichoke with olive oil.
  • Press 1 clove of garlic into the center of each artichoke and season with salt.
  • Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  • Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g

BAKED SPINACH-ARTICHOKE PASTA



Baked Spinach-Artichoke Pasta image

Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it's slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.

Provided by Aaron Hutcherson

Categories     dinner, easy, weeknight, casseroles, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
8 ounces medium pasta shells
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
10 ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained
1 (14-ounce) can artichoke hearts, drained and roughly chopped
2 cups heavy cream (1 pint)
4 ounces grated Parmesan (about 1 cup)
Black pepper
4 ounces grated mozzarella (about 1 cup)

Steps:

  • Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
  • Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
  • Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
  • Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 44 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 25 grams, Sodium 638 milligrams, Sugar 4 grams

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH



One-Pot Parmesan Chicken Ziti with Artichokes and Spinach image

Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired

Steps:

  • In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
  • In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
  • Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
  • Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

Nutrition Facts : Calories 540, Carbohydrate 65 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 0 g

CREAMY ARTICHOKE BAKED PASTA



Creamy Artichoke Baked Pasta image

A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

8 ounces tube shaped pasta (I used cavatappi, cooked)
2 teaspoons olive oil
1 small onion (diced)
2 cloves garlic (minced)
1 cup 2% milk
1 cup half and half
1 1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 1/2 cups + 1/2 cup Italian blend shredded cheese (divided (10 ounces total)*)
1 14-ounce can marinated artichokes, drained and chopped
Kosher salt and pepper (to taste)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook the pasta according to package directions. Drain and set aside.
  • Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
  • Add in the milk, half and half, Italian seasoning, and crushed red pepper.
  • Simmer over medium heat until warmed through, but don't let the mixture boil as you don't want to scorch the milk.
  • Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
  • Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper.
  • If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
  • Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
  • Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

BAKED ZITI RECIPE BY TASTY



Baked Ziti Recipe by Tasty image

Supremely saucy and cheesy, baked ziti is a family favorite for a reason! Toss ziti or your favorite tube-shaped pasta with a quick homemade tomato sauce and ricotta-Parmesan mixture, then layer with more ricotta and mozzarella and bake until bubbling and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

½ tablespoon unsalted butter
1 tablespoon olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
¼ cup tomato paste
1 can whole peeled tomato
3 teaspoons kosher salt, divided, plus more for boiling
2 teaspoons freshly ground black pepper, divided
1 package ziti or tubular pasta of choice
2 cups whole milk ricotta cheese, divided
2 cups grated parmesan cheese
1 ½ cups shredded mozzarella cheese
fresh basil, thinly sliced, for garnish

Steps:

  • Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
  • Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
  • Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
  • Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
  • Add the drained pasta tomato-ricotta sauce and stir until well coated.
  • Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
  • Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
  • Garnish with the basil before serving.
  • Enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 3 grams, Protein 26 grams, Sugar 7 grams

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From momsdish.com


EASY BAKED ZITI - COOKING CLASSY
2020-02-24 How to Make Baked Ziti. Preheat oven and boil water: Preheat oven to 350 degrees. Bring a large pot of water to a boil (for pasta). For the sauce: Heat olive oil in a large …
From cookingclassy.com


ARTICHOKE BAKED ZITI - CHAMPSDIET.COM
Artichoke Baked Ziti Recipe - Food Recipes - ChampsDiet.com. Skip to content. Home; Articles; Calorie Calculator; Favourite Recipes; For advertisers; All Categories < 15 mins < 30 …
From champsdiet.com


BAKED ZITI KIT BUNDLE (BUY THE RECIPE) | DELALLO
BR10001. $15.08. Qty: This gift includes: Penne Ziti Pasta. DeLallo Pomodoro Fresco Marinara Sauce 25.25 oz. Grated Parmesan Cheese. Baked Ziti Recipe Card. Substitutions: We may …
From delallo.com


BAKED ZITI WITH ARRABBIATTA SAUCE RECIPE - AMANDA WILENS
2020-09-24 Preheat oven to 350° F and prepare a 13x9 casserole dish lightly with olive oil or spray. In a medium bowl mix ricotta cheese, parmesan, and 1 egg. Then add basil and parsley …
From amandawilens.com


SPINACH AND ARTICHOKE BAKED ZITI | RECIPE | BAKED ZITI, EASY BAKED …
May 3, 2021 - Baked ziti with spinach and artichokes only requires about 15 minutes of hands-on time. A layer of sour cream, pesto, and cheese is sandwiched in the middle of the ziti, …
From pinterest.co.uk


BAKED ZITI WITH SPINACH - SKINNYTASTE
2016-12-05 Baked ziti is a favorite comfort dish in my home! Adding spinach is a quick and easy way to get more leafy greens into your family's diet without complaints. ... Baked Ziti with …
From skinnytaste.com


EASY BAKED ZITI RECIPE - COOP CAN COOK
2021-09-27 Preheat oven to 375°F. Brown ground beef and sausage. Drain off the fat. Add in the onions, Bell peppers, and garlic and stir for 3 mins. Pour in the merlot. Simmer for 2 …
From coopcancook.com


EXTRA CHEESY BAKED ZITI - INSPIRED TASTE
In a medium bowl, toss the mozzarella, Fontina and Pecorino Romano cheese together. Add the sauce, 1/4 cup of the reserved pasta water and three-quarters of the shredded cheese mix to …
From inspiredtaste.net


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