Laura Mariano
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon paprika or smoked paprika
- 1-2 tablespoons crushed
- Calabrian chili paste, or chili flakes, to taste
- kosher salt and black pepper
- 1 pound dry orzo pasta
- 1 jar (12 ounces) marinated artichokes, quartered (or use 2 smaller jars)
- 1/2 cup basil pesto
- 3 cups baby spinach, chopped
- 3/4 cups shredded mozzarella cheese
- 3/4 cup shredded fontina cheese
Instructions
1. Preheat the oven to 400° F.
2. In a 9×13 inch baking dish, combine the olive oil, garlic, shallots, basil, paprika, chili flakes, salt, and pepper. Add the dry orzo, artichokes, and pesto. Pour over 2 1/4 cups of water and stir to combine. Place the spinach on top. Bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.
3. Stir the pasta around, then sprinkle the cheeses overtop. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there’s a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
