Thursday, November 3, 2011

Baked Artichoke Alfredo


     I’ve told you how hungry and tired I am on Fridays after work, right? (See frozen coconut limeade for details.) Anyway, one Friday afternoon this Fall while I was at work, my husband and my friend Ariane’s husband (among other people), attended an event over in D.C. My husband left the 5 kids with Ariane (who also has 5 kids), and she made dinner for all of us! Boy, was I ready for that! It smelled great coming out of the oven. Ariane has a knack for finding simple but flavorful recipes on the internet for me that taste great with or without meat.
     This one is from Our Best Bites, where it appears as Baked Chicken-Bacon Alfredo. With a name like that, you might think its flavor depended on bacon! Actually, the meatless version is quite savory, thanks to Parmesan cheese, garlic, green onions, and marinated artichoke hearts.
     Thank you, Our Best Bites! I’ve made Baked Artichoke Alfredo twice since being introduced at Ariane’s because it’s a one-dish meal my whole family will eat.


Artichoke soft parts front & center…
tough leaves discarded in back.
Ingredients:
16 oz. pasta (e.g. rigatoni)
2 c. milk
3 oz. low fat cream cheese
2 Tbsp. flour
1 tsp. salt
3 cloves garlic, minced
1 Tbsp. margarine
1 c. grated Parmesan cheese
½ c. chopped green onions
1 c. shredded mozzarella cheese
6.5 oz. jar marinated artichoke hearts, diced, tough leaves removed

Directions:

1. Boil pasta according to package directions (al dente).

2. In blender, mix milk, cream cheese, flour and salt.

3. Over medium heat in a large frying pan, sauté garlic in margarine for a couple of minutes.

4. Add milk mixture and slowly whisk until thick. If you use dry milk (rehydrated), this may only take about five minutes. If you use conventional milk from a jug, it will be a little longer.

5. Once milk mixture is getting bubbly and thick, remove from heat and add Parmesan. Let stand for 5-10 minutes.

6. Preheat oven to 350° F and chop green onions and artichokes if you haven’t yet.

Adding artichokes & green onions to the sauce
7. Combine pasta, sauce, artichokes, green onions, and ½ cup mozzarella.

8. Spray 9 x 13” pan with nonstick cooking spray, then spread pasta mixture in prepared pan. Sprinkle remaining ½ cup mozzarella on top.

9. Bake 20 minutes until some areas on top begin to turn golden.



All done!



*Nutrition facts:
Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
16 oz. pasta
1600
0
16
42
0
2 c. skim milk
160
2
0
16
60
3 oz. low fat cream cheese
210
15
0
6
6
2 Tbsp. flour
55
0
0
1.5
0
1 tsp. salt
0
100
0
0
0
3 cloves garlic
13
0
0
1
2
1 Tbsp. margarine
70
5
0
0
0
1 c. grated Parmesan cheese
480
72
0
48
144
6.5 oz. artichoke hearts
120
30
6
6
12
½ c. green onions
16
0
1
1
3.5
1 c. shredded part-skim mozzarella
320
36
0
24
80
Total (10 cups)
3044 kcal
260 %
23 g
145.5 g
235.5 %
1 cup serving
304 kcal
26 %
2.5 g
14.5 g
23.5 %


*Calculated from food packaging and the following websites : http://nutritiondata.self.com and http://fatsecret.com
 I used “Barilla” brand rigatoni shape pasta, “Food Lion” brand instant nonfat milk, “Great Value” brand Neufchatel cheese, “Bakers and Chefs” (Sams Club) brand flour and shredded part-skim mozzarella cheese, “Blue Bonnet” brand margarine, “Kraft” brand grated Parmesan cheese, “Morton” brand salt, and “Roland” brand artichoke hearts.


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6 comments:

  1. That sounds delicious!! In fact, I would love this for breakfast!
    Thank you for stopping by, I am following you as well :)

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  2. this sounds just delicious + bet you're right, that the meatless version doesn't suffer at all from lack of flavor or depth. sounds great to me!

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  3. This looks absolutely wonderful!!!

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  4. I was gonna bookmark this to make and then realized I've already made it, a few months ago! Lol.
    http://dishingwithdish.blogspot.com/

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  5. Great Recipe! This is one we like to have at our house a lot.

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  6. I wish more people used artichokes. We'd see more great recipes like this!!!

    ReplyDelete