Ingredients with Measurements:
- 1 pound of Tenero pasta
- 2 cans of artichoke hearts, drained and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of vegetable broth
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking vegetables
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook Tenero pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add chopped artichoke hearts, dried oregano, dried basil, salt, and black pepper to the skillet. Cook for another 5 minutes.
5. Pour vegetable broth and heavy cream into the skillet and bring to a simmer. Cook for 5 minutes until the sauce thickens.
6. Add cooked Tenero pasta to the skillet and stir to combine.
7. Transfer the pasta mixture to a 9x13 inch baking dish.
8. In a mixing bowl, combine grated Parmesan cheese and breadcrumbs. Sprinkle the mixture over the top of the pasta.
9. Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 468
- Fat: 26g
- Carbohydrates: 42g
- Protein: 18g
- Fiber: 4g
- Sugar: 4g
Substitutions for ingredients:
- Tenero pasta can be substituted with any other short pasta such as penne or rigatoni.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or shrimp to the pasta mixture for extra protein.
- Substitute artichoke hearts with other vegetables such as spinach or roasted red peppers.
- Add sliced mushrooms to the skillet when cooking the onions and garlic.
Tips and tricks:
- Make sure to cook the pasta until al dente so that it doesn't become mushy in the casserole.
- Use fresh breadcrumbs for a crispier topping.
- Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh parsley or basil.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the casserole is too dry, add more vegetable broth or heavy cream to the skillet before adding the pasta.
Food safety advice:
- Make sure to cook the pasta and sauce to a safe temperature of 165°F.
Food history:
- Tenero pasta is a type of short pasta that is shaped like a small tube. It is commonly used in Italian cuisine and is often served with creamy sauces.
Flavor profiles:
- Creamy, savory, and slightly tangy from the artichokes.
Serving suggestions:
- Serve the casserole hot and bubbly straight from the oven.
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Region: Italian