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Pasta Casserole with Artichokes

la ricetta della pasta al forno con carciofi

Good morning, everyone! I prepared this Pasta casserole with artichokes for our Sunday lunch and it was really appreciated by the whole family. On Sundays, I often prepare pasta casseroles, with various seasonings and sauces or I make lasagne, cannelloni and other stuffed pasta. Sunday is a festive day for me, and in my home, it is always honored with something particularly tasty. I prepared this Pasta casserole with artichokes with a sauce made of delicate and healthy veggies. I didn’t add béchamel this time, but I left the sauce more liquid, so that the pasta didn’t dry out in the oven. I have to say that it came out perfectly, even without the addition of béchamel and in this way, it is definitely a lighter dish! If you love artichokes like me, and they are also seasonal now, try my Pasta casserole with artichokes, I’m sure it will not disappoint you!

A lovely life to all and see you at my next recipe,


Pasta Casserole with Artichokes

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By unamericanatragliorsi Porzioni: 4
Preparazione: 20 minutes Cottura: 40 minutes Total Time: 1 hour

A delicious vegetarian pasta casserole made without bechamel


  • 300 gr penne rigate
  • 300 gr artichoke hearts, fresh or frozen
  • 2 carrots 
  • 1 leek
  • 1 clove of garlic, crushed
  • 200 gr mozzarella fiordilatte, cut into cubes
  • 80 gr grated parmigiano or grana padano
  • extra virgin olive oil to need
  • salt



First boil the artichoke hearts in boiling salted water until they are tender. Drain and let cool, then slice them. Set aside a couple of ladles of the artichoke cooking water.


Put a little oil in a pan, add the garlic, the sliced leek and the carrot cut into small cubes. Place over medium - low heat and sautè a few minutes.


Add the cut artichokes and sautè the vegetables, adding the cooking water that you set aside. Cook until the vegetables are tender and the sauce is slightly reduced. However, it must remain fairly liquid. Season with salt and set aside.


Cook the penne in boiling salted water until "al dente".


Drain, pour into a bowl and dress with the veggie sauce and 2/3 of the grated cheese. 


Lightly grease a baking dish with olive oil.


Pour in half of the pasta and cover with 1/2 of the mozzarella.


Pour in the other half of the pasta and cover with the remaining mozzarella.


Using a spoon, move the pasta a bit, allowing the mozzarella to sink in here and there.


Complete with the rest of the grated cheese and bake in a preheated oven at 200°C  for 15 - 20 minutes. 


There is no bechamel in this pasta casserole so you must maintain a more liquid sauce, otherwise the pasta will dry out during the baking process. 

Here are some other pasta casserole recipes:

Creamy pumpkin pasta casserole

Wholewheat veggie lasagne

Classic Abruzzese lasagne

la ricetta della pasta al forno con carciofi

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