Baked pasta with artichokes gluten-free, a delicious dish, easy to prepare, considered a main course. I’d say it’s a great dinner saver.
The dish is gluten-free, the pasta is gluten-free, and the béchamel is prepared with cornstarch instead of flour.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Baked Pasta with Artichokes.
- 11 oz gluten-free penne
- 5 Artichokes
- 1 Onion
- 2 ladles Broth
- to taste Parmigiano Reggiano
- to taste Salt
- to taste Extra virgin olive oil
- bunches Parsley
- 2 1/2 cups Milk
- 1/2 cup Cornstarch (maizena)
- 1/2 cup Butter
- to taste Salt
- to taste Nutmeg
Tools
- 1 Frying Pan
- 1 Immersion Blender
- 1 Baking Dish
Preparation of Baked Pasta with Artichokes. Gluten-free
Clean the artichokes, remove the outer leaves, cut the tips, leaving a part of the stem is delicious, cut them in half and remove the internal fuzz. Cut into small pieces. In a pan, sauté the finely chopped onion with a little oil, once wilted, add the chopped artichokes, season with salt, and cook for 5 minutes, then pour in 2 ladles of broth and finish cooking, set aside a pot with water on the stove. Once cooked, take a portion of the artichokes and blend with an immersion blender to form a cream. Heat the milk, melt the butter in a pot, add the cornstarch, stirring well to form a thick paste, gradually pour in the milk, stirring well, put on the stove, always stirring until it thickens. When ready, season with salt and add the nutmeg. When the pasta is almost ready, take 2 ladles of cooking water and pour into the pan with the artichokes. Drain the pasta and add it to the pan, start mixing, add the prepared cream and mix well, add the chopped parsley. Take a baking dish and pour in the pasta and béchamel, mix well, give a good sprinkling of Parmesan and bake at 390°F for 10/15 minutes.
Notes
If there is leftover pasta, store it in the refrigerator covered with food wrap for up to 2 days. When consuming, just heat it in the oven, adding a bit of broth or milk.
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