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Baked Spinach-Artichoke & Tomato Caserecce

This recipe came about because I wanted to use some leftovers in a different way. I had some Spinach Artichoke Dip and some Cashew Béchamel – Basic White Sauce. So I combined the two and added a few other ingredients to make this incredible, company worthy pasta dish.

Prepare caserecce according to package directions. Reserve 1-2 cup of the pasta water before draining the pasta. Drain the pasta and return to the pot it was cooked in.

Preheat oven to 350 degrees.

Add the Spinach Artichoke Dip, Cashew Béchamel – Basic White Sauce, cherry tomatoes and the sun-dried tomatoes and the pasta water to the pot. Stir all the ingredients, until they are well incorporated.

Transfer pasta mixture to a baking dish. Bake about 35-40 minutes.

Note: You can use the pot you cooked the pasta in if it is ovenproof. By doing this there is less clean up.

While the pasta is baking mix up the topping.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients and set aside.

Sprinkle topping on to the Baked Spinach-Artichoke & Tomato Caserecce.

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Serve. Eat. Enjoy.

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2 thoughts on “Baked Spinach-Artichoke & Tomato Caserecce

  1. Leftovers often come together to make totally fab dishes, like this one.

    1. Thanks for stopping by Sheree. You are always such an encouragement. This dish did turn out pretty FAB.

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