Ingredients with Measurements:
- 1 pound semicotto pasta
- 2 cups chopped artichoke hearts
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking artichokes
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook semicotto pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes.
4. Add chopped artichoke hearts to the skillet and cook until tender, about 5-7 minutes.
5. In a separate bowl, mix together heavy cream, grated Parmesan cheese, and chopped parsley.
6. In the 9x13 inch baking dish, layer the cooked semicotto pasta and cooked artichokes.
7. Pour the cream mixture over the pasta and artichokes, making sure to evenly distribute.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
9. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 35g
- Protein: 16g
Substitutions for ingredients:
- Semicotto pasta can be substituted with any short pasta shape.
- Heavy cream can be substituted with half and half or milk.
- Parmesan cheese can be substituted with any hard, salty cheese.
- Fresh parsley can be substituted with any fresh herb.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sautéed mushrooms for extra flavor.
- Use different vegetables, such as spinach or roasted red peppers.
Tips and tricks:
- Make sure to cook the pasta al dente, as it will continue to cook in the oven.
- Use a good quality Parmesan cheese for the best flavor.
- If the casserole is browning too quickly, cover with foil for the remainder of the cooking time.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the casserole is too dry, add a splash of milk or cream before baking.
- If the casserole is too wet, add more Parmesan cheese to thicken the sauce.
Food safety advice:
- Make sure to cook the pasta and artichokes to the appropriate temperature to prevent foodborne illness.
Food history:
- Semicotto pasta is a type of Italian pasta that is partially cooked and then dried. It is commonly used in baked pasta dishes.
Flavor profiles:
- Creamy, savory, and slightly tangy from the artichokes and Parmesan cheese.
Serving suggestions:
- Serve as a main dish for a comforting weeknight dinner.
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