Casseroles -- baked dishes -- have existed for thousands of years. The name itself comes from the French word for saucepan. Only in our century did we come to define a casserole as a one-pan meal baked in an oven, with a combination of inspired ingredients swimming in a generous amount of cream and cheese. A high heat oven melts and fuses flavours, renders a crunchy top, all to make the sum of its parts an individual mealtime joy. Casseroles may not be for strict calorie counters but our small collection from around the world begs for an occasional indulgence. While there are many variations of artichoke and spinach casseroles, we love our source at NYTimes Cooking* with our own inspirations, of course. A tasty addition? A drizzle of one of our infused oils: Garlic, Cayenne, Herbes De Provence or Rosemary are great options.
2 tbsp Kosher salt
2 to 3 cups uncooked large shell pasta
3 tbsp fresh extra virgin olive oil
3 garlic cloves, minced
1 tsp teaspoon red-pepper flakes
1 package (10 to 12 oz) fresh baby spinach
1 can artichoke hearts or 2 small jars, drained, roughly chopped
2 cups heavy cream
1 cup grated fresh Parmesan
Freshly ground black pepper to taste
1 cup grated fresh mozzarellaDIRECTIONS:
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