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Artichokes and brie are meant to go together! The rich, mild taste of the brie goes perfectly with the tangy taste of the marinated artichokes. When heated, brie becomes very creamy and is almost like a sauce when stirred in the pasta. This baked pasta with artichokes and brie is a flavorful vegetarian dinner idea that even non-vegetarians will love.
Baked Pasta With Artichokes and Brie
The rich, mild taste of the brie goes well with the tangy taste of the marinated artichokes. This baked pasta with artichokes and brie is a flavorful vegetarian dinner idea that even non-vegetarians will love.
Ingredients
- 16 oz pasta (your favorite type)
- 12 ounce jar artichoke hearts, marinated, quartered and drained
- 1/2 pound wedge of brie, rind cut off and cut into squares
- 3/4 cup heavy cream
- 8 tbsp butter, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup bread crumbs
Instructions
- Preheat the oven to 350 degrees F.
- Butter a casserole dish and set aside.
- In a large pot, cook the pasta according to package directions. Drain and place in a large bowl.
- Add the artichoke hearts, brie, heavy cream, 6 tablespoons of the butter, salt, pepper and mix well with the pasta.
- Transfer to the buttered dish.
- In a small bowl, melt the remaining butter in the microwave.
- Add the bread crumbs to the butter and stir.
- Using your fingers, scatter the bread crumb mixture over the top of the pasta.
- Place the pasta in the oven and bake for 30 minutes or until the top is golden and the cheese is melted.
- Remove from the oven and serve.
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Just made this, but replaced heavy cream with plain greek yogurt and 1 tablespoon of flour mix together for lighter fare. Yogurt need this starch to work in place of heavy cream. It’s baking so I don’t know how it is yet but smells delish. Also added spinach! thanks for the recipes 🙂
This is currently in the oven, using gluten-free pasta, to bring to a get-together tonight. I’ll let you know how it goes over!