After making a couple of successful shrimp pasta dishes, I decided to play with a vegetarian version. I found this one on Slashfood, and it seemed like a great pasta bake–easy, cheesy, and likely even better as leftovers (which are sacred in my house). The dish was tasty, though it could have used a little more salt or spice (for my taste). Maybe next time I’ll throw in some red pepper flakes for kick. In any case, the flavors got even better as they sat in the fridge, so this is definitely a great recipe to cook in advance and then eat all week long. Enjoy!
Bring a large pot of water to a boil. When it’s boiling, toss in a generous pinch of salt and pour in your pasta. In your largest saute pan, heat the oil and start to saute the shallots. When they’ve started to soften, add in the artichoke hearts.
When they appear to be browning up a bit, add the first bag of spinach and gently toss it with tongs. When that bag wilts, add the second. When the second bag wilts, add the third.
By this point, the pasta should be cooked. Before you drain it, reserve a cup (or so) of the cooking liquid. Drain the pasta and return to the pot. Pour in the sauteed veggies and stir to combine. Now add the reserved cooking liquid, ricotta, pesto, and parmesan cheese and stir to combine.
Pull out a 10 x 15 baking pan and pour the pasta and sauce concoction into it. Dot the top with the sliced mozzarella and place in a 350 degree oven until the cheese browns and the top looks crispy.