Baked pasta with artichokes. Baked pasta is synonymous with Sunday, in my case, comfort food.
A fantastic, easy, and tasty first course! If you love artichokes, try this pasta; it is uniquely delicious!
My family is a great pasta lover, it is the epitome of indulgence, and I always try to find some new ideas to change; in this case, I prepared baked pasta with artichokes and sausages, with béchamel and cheese from soft pasta, a real delight!
A rustic and tasty dish, perfect to make when artichokes are in season, tender and flavorful.
The saltiness of the sausage goes perfectly with the delicate taste of artichokes, and the mix is explosive.
Mozzarella would have been nice too, but unfortunately, I didn’t have it at home; a serious omission, I must admit.
To make it creamy, I added a little béchamel.
Regarding the béchamel, we can make it at home or, to make the recipe even faster, use the ready-made one.
I also leave you the recipe for light béchamel light and the one without gluten.
I highly recommend you write down this recipe and maybe try it for Sunday lunch, you’ll thank me.
Recipe with two cooking methods: oven or air fryer.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 690.98 (Kcal)
- Carbohydrates 44.21 (g) of which sugars 8.74 (g)
- Proteins 26.35 (g)
- Fat 45.97 (g) of which saturated 17.03 (g)of which unsaturated 9.04 (g)
- Fibers 5.62 (g)
- Sodium 2,011.67 (mg)
Indicative values for a portion of 200 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
Baked Pasta with Artichokes
- 14.1 oz pasta (short)
- 2 sausages
- 5 artichokes
- 7.05 oz cheese (camoscio d'oro or galbanino or mozzarella etc)
- 1 bunch parsley
- 1 clove garlic
- Half glass white wine
- to taste Parmesan
- to taste extra virgin olive oil
- salt
- pepper
- 700 ml milk
- 2.5 oz flour
- 2.5 oz butter
- salt
- nutmeg
Tools
- Baking Dish
- Air Fryers
- Pot
- Pan
Steps
Baked Pasta with Artichokes
For the béchamel, in a small pan, melt the butter over medium heat, then add the flour and stir until you get a golden roux.
Add the hot milk in a thin stream, stirring constantly to avoid lumps.
Bring to a boil and let it cook for a few minutes until the béchamel thickens.
Adjust with salt, pepper, and nutmeg and set aside.
First, remove the casing from the sausages and crumble them into a pan with a little oil and an unpeeled clove of garlic.
While the sausages are browning, clean the artichokes by removing the outermost tough leaves and the central fuzz with the help of a knife, then cut them into medium-sized wedges.
Gradually transfer the obtained wedges into acidulated water with lemon juice so they do not darken.
When you have finished cleaning the artichokes, remove them from the water and add them to the pan, removing the sausage first, stir and slightly salt.
Brown them well and until they are golden, remove the garlic clove, and deglaze with white wine and deglaze the cooking base, as soon as all the alcohol has evaporated, add the sausage and let it flavor over low heat, taste and, if necessary, adjust the salt.
Add a sprinkle of chopped fresh parsley.
In the meantime, boil the pasta in salted boiling water.
Drain the pasta a few minutes early and transfer it to a bowl, add a ladle of béchamel and artichoke stew to bind everything together.
Add a handful of grated cheese.
Transfer to a baking dish for six portions making various layers.Pasta cheese chunks and béchamel.
(As cheese I had camoscio d’oro but you can use mozzarella or whatever you prefer more).
Cover with béchamel, Parmesan, and a sprinkle of pepper.
Bake in a preheated static oven at 338°F/356°F and let it cook for 20-25 minutes.
As for the air fryer cooking, put the tray in the fryer and cook at 338°F for 20/23 minutes.
(Obviously check, each fryer has its own times).Always check.
Remove the baked pasta with artichokes from the oven and wait a few minutes before serving.
Enjoy your meal.
Tips
If you want, you can speed up the pasta cooking like me using fresh tagliatelle.
You can use fresh or frozen artichokes.
For a vegetarian version, remove the sausage and use almonds.
You can increase or decrease the amount of béchamel to your taste.
Parmesan cheese can be replaced with pecorino.
They can be prepared on the spot, but if we prefer, we can make them the day before and heat them in the oven. Leftovers can be stored in the refrigerator for a couple of days.
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