Baked pasta with artichokes and sausage, simple and very tasty, perfect for Sunday lunch and festive occasions. It is easy and quick to prepare, with fresh artichokes cooked in a pan, browned sausage, diced provolone, and creamy béchamel… A rich and flavorful main dish, also suitable for the Easter menu.
Try this recipe, and if you like, take a look at these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 509.38 (Kcal)
- Carbohydrates 43.60 (g) of which sugars 4.90 (g)
- Proteins 22.16 (g)
- Fat 27.80 (g) of which saturated 11.04 (g)of which unsaturated 5.78 (g)
- Fibers 6.08 (g)
- Sodium 1,123.55 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.29 oz pasta
- 5 artichokes
- 2 sausages
- 2 cups béchamel sauce
- 2.82 oz provolone
- 1/4 cup white wine
- 1 clove garlic
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
- pepper
Tools
- Baking dish
- Pan
- Pot
- Colander
- Bowl
Preparation
Clean the artichokes: remove the outer leaves, thorny tips, and the internal fuzz (if present), peel the stem to remove fibers. As you clean them, dip the artichokes in water and lemon juice to prevent them from browning.
Peel the sausages, crumble them, and brown in a non-stick pan. Deglaze with wine, let it evaporate, then turn off and set aside.
Cut the artichokes into wedges, brown them in a pan with a drizzle of oil and a clove of garlic (1).
Add salt, moisten the bottom with a little water, and cook until they are tender. Once ready, add the sausage and let it flavor for a few minutes.
Cook the pasta in boiling salted water, drain it al dente (about 2/3 of the indicated time, depending on the quality and shape) and add it to the pan with the sauce (2). Cut the provolone into cubes and add it to the pasta along with 3-4 tablespoons of béchamel.
Place the pasta in a baking dish, cover with the remaining béchamel, and sprinkle with Grana and a pinch of pepper to taste (3).
Place the dish in a fan oven at 355-365°F and bake for 15-20 minutes, or until the provolone is melted and a light crust forms.
Baked pasta with artichokes and sausage is ready… enjoy your meal!
Advice and notes
You can use provolone, scamorza, mozzarella, or other cheese to your liking.
You can replace the sausage with bacon, speck, or cooked ham. If you don’t have fresh artichokes, you can use frozen hearts.
You can flavor with aromatic herbs to taste, such as thyme, parsley, or others.
You can choose your preferred pasta shape, as long as it holds up well in cooking.
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