AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
SPINACH ARTICHOKE BABKA
Provided by Duff Goldman
Categories main-dish
Time 4h
Yield Two 9-by-5-inch babkas
Number Of Ingredients 29
Steps:
- For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it is too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
- For the filling: Combine the artichoke hearts, spinach, cream cheese, mozzarella, Parmesan, a pinch of salt and some pepper in a food processor and process until smooth.
- For the topping: Whisk the flour, panko, a pinch salt and some pepper in a medium bowl, then work in the butter with your fingers until the mixture is sandy and chunky. Stir in the Parmesan and parsley and set aside.
- For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Sprinkle 1/4 cup of the Parmesan and 1/4 cup of the mozzarella all over the filling on each dough rectangle. Drizzle with extra-virgin olive oil. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes.
- Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Drizzle the melted butter all over the babkas. Bake until browned, about 45 minutes.
- Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving.
SPINACH ARTICHOKE CROSTINI
This is so quick to put together, and it always disappears just as quickly! I use a whole wheat baguette when I can get it, but white works just as well. This is also nice with a bit of olive oil drizzled over. I modified this recipe from one I found on another site.
Provided by Vino Girl
Categories Lunch/Snacks
Time 17m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven broiler.
- Slice bread on a diagonal about 1/3" thick and place on a large cookie sheet.
- In a medium bowl, combine artichoke hearts, cheese, onion, spinach, tomato, and mayonnaise.
- Spread the artichoke mixture evenly on the baguette slices.
- Sprinkle on garlic, pepper, and salt if desired.
- Place in oven and broil for about 2 minutes, or until artichoke mixture is melted and lightly browned.
Nutrition Facts : Calories 599.3, Fat 39.6, SaturatedFat 12.5, Cholesterol 70.2, Sodium 1567.1, Carbohydrate 38.1, Fiber 12.2, Sugar 9.5, Protein 28
SPINACH-ARTICHOKE RIGATONI
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 1224mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
SPINACH-ARTICHOKE CHEESY TORTELLINI
This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!
Provided by Charmie777
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a deep skillet over medium heat with the oil and butter.
- When butter melts, add garlic and grated onion. Saute for 5 minutes.
- Sprinkle the flour into the skillet and cook for 1 minute.
- Whisk in the broth, then the cream and bring to a bubble.
- Season the sauce with nutmeg and reduce heat to low.
- Separate spinach into pieces as you add it to the sauce.
- Stir in the artichokes and cheese and season to taste with salt and pepper.
- Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
- Drain and toss with the spinach artichoke sauce.
- Serve immediately with additional grated cheese and diced tomatoes, if desired.
Nutrition Facts : Calories 856.5, Fat 48.2, SaturatedFat 25.1, Cholesterol 158.8, Sodium 1434.7, Carbohydrate 76.8, Fiber 13.4, Sugar 3.8, Protein 33.9
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
More about "spinach artichoke rollatini recipes"
SPINACH ARTICHOKE AND MUSHROOM ROLLATINI {A MEATLESS …
From themountainkitchen.com
5/5 (1)Total Time 2 hrs 45 minsCategory Main CourseCalories 767 per serving
- In a saucepan, over medium-high heat, melt the butter. Sprinkle the flour into the butter; whisk until smooth. Cook for 1 minute, then slowly whisk the milk into the roux until smooth. Stir in cayenne pepper to incorporate. Bring the sauce to a boil, whisking occasionally. Cook the mixture until it thickens slightly, about 2 minutes. Turn off the heat and whisk in the cheeses, until melted. Season with salt & pepper to taste; pour the mixture into a bowl. Set aside; cool to room temperature, about 1 hour.
- In a large pan, melt the butter over medium-high heat; add the onion and mushrooms; sprinkle with a pinch of salt and add Worcestershire sauce. Saute, tossing occasionally, until soft, about 5 to 7 minutes. Add the spinach in batches, fold into the onion mixture. Keep adding batches of raw spinach, until it is all wilted. Add the artichokes, cook, stirring occasionally, until warmed through. Transfer to a sieve over a bowl; allow the mixture to drain and let cool, about 30 minutes. When the mixture has drained and cooled, stir in the parmesan, egg and ¾ cup of the cooled cheese sauce.
SPINACH & ARTICHOKE ROLLATINI - GLUTEN FREE CLUB
From glutenfreeclub.com
5/5 (2)Estimated Reading Time 4 minsServings 5Total Time 1 hr 5 mins
BEST CHICKEN, SPINACH, AND ARTICHOKE RIGATONI RECIPE
From delish.com
ITALIAN SPINACH-ARTICHOKE CROSTINI - TEATIME MAGAZINE
From teatimemagazine.com
EGGPLANT SPINACH ARTICHOKE ROLLATINI | SPARKLE RECIPES
From recipearchive.sparklemarkets.com
SPINACH AND ARTICHOKE ROLLATINI | THE "V" WORD
From thevword.net
SPINACH AND ARTICHOKE PASTA RECIPE
From natashaskitchen.com
BEST SPINACH ARTICHOKE BAKED TORTELLINI RECIPE - DELISH
From delish.com
SPINACH ARTICHOKE ROLLATINI BAKE - CHARLOTTE SHARES
From charlotteshares.blog
Ratings 1Servings 6Cuisine ItalianCategory Main Course
SPINACH ARTICHOKE ROLLATINI RECIPE FROM H-E-B
From heb.com
Servings 6Total Time 1 hrCategory Main Dish
RECIPES FOR SPINACH-ARTICHOKE ROLLATINI WITH GROCERY LISTS AND ...
From saymmm.com
CHICKEN ROLLATINI WITH SPINACH - THERESCIPES.INFO
From therecipes.info
ZUCCHINI ROLLATINI WITH SPINACH AND RICOTTA - SIP AND FEAST
From sipandfeast.com
CHICKEN & SPINACH ROLLATINI RECIPE - MADE IN A DAY
From madeinaday.com
CREAMY SPINACH ARTICHOKE DIP WITH CROSTINI’S - ROLLINGREENS
From rollingreens.com
SPINACH ROLLATINI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SPINACH-ARTICHOKE ROLLATINI | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.co.uk
CREAMY SPINACH ARTICHOKE TORTELLINI - COOKING CLASSY
From cookingclassy.com
THREE SPINACH ARTICHOKE INSPIRED APPETIZERS | BAKED BREE
From bakedbree.com
SPINACH & ARTICHOKE EGGPLANT ROLLATINI | RECIPE | EGGPLANT ROLLS ...
From pinterest.com
SPINACH-ARTICHOKE ROLLATINI | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
SIMPLE WAY TO PREPARE PERFECT CRAB ARTICHOKE & SPINACH ROLLATINI
From sharenewsarchive.com
SPINACH AND ARTICHOKE DIP CHICKEN ROLLATINI WITH ALFREDO
From crazyadventuresinparenting.com
SPINACH AND ARTICHOKE DIP CHICKEN ROLLATINI WITH ALFREDO
From mealplannerpro.com
SPINACH-ARTICHOKE ROLLATINI - LUNCH RECIPES
From fooddiez.com
SPINACH ARTICHOKE CHEESY TORTELLINI - KITCHN
From thekitchn.com
SPINACH ARTICHOKE CROSTINI - ROTH CHEESE
From rothcheese.com
SPINACH ARTICHOKE LASAGNA ROLL-UPS - SKINNYTASTE
From skinnytaste.com
RECIPE FROM H-E-B - HEB.COM
From heb.com
CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE
From skinnytaste.com
CHICKEN, SPINACH AND ARTICHOKE BAKED TORTELLINI - EASY DINNER IDEAS
From easydinnerideas.com
SPINACH-ARTICHOKE ROLLATINI – RECIPES NETWORK
From recipenet.org
EGGPLANT ROLLATINI RECIPE (EASY & HEALTHY!) | WHOLESOME YUM
From wholesomeyum.com
RECIPE OF QUICK CRAB ARTICHOKE & SPINACH ROLLATINI
From cookrecipes.netlify.app
CHICKEN ROLLATINI RECIPE WITH SPINACH - ALL INFORMATION ABOUT …
From therecipes.info
SPINACH-ARTICHOKE ROLLATINI RECIPE | SAY MMM
From saymmm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love