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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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Spinach-Artichoke Zucchini Lasagna

I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.

Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.

This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.

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  • Spinach-Artichoke Dip
  • GF No Cook Lasagna Noodles
  • Marinara Sauce (or you favorite Pasta Sauce)
  • 1 Zucchini, medium, thinly sliced
  • Nutritional Yeast Flakes ( I like Bob’s Red Mill)
  • Fresh Parsley, garnish

Preheat oven to 350 degrees.

Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.

Spoon in Marinara for the very first layer.DSC_0049

Layer two lasagna sheets on top of marinara.DSC_0050

Spread an even layer of the Spinach-Artichoke Dip on top of the lasagna sheets.DSC_0051

Layer Zucchini on top of Spinach-Artichoke Dip.DSC_0052

Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.

If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.DSC_0054

Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.

Sprinkle some chopped fresh parsley.

Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.

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Baby Potatoes Topped with Spinach Artichoke Dip

The truth is I made this up for a meal for myself. It wasn’t this pretty, yet it is just as tasty. This is a little bit more elevated to the original Warm Spinach-Artichoke Dip just by switching out the base ingredient. These would be great for small parties : Baby showers, Dinner parties, and even a Girl’s Night In. There are so many possibilities.

I have a secret for you, but you can tell anyone you want. I used leftover roasted baby potatoes for these little delectable bites. The combination is … it is so hard to put the right words for these little bites. They are that good and they look pretty.

I promise people will think you worked really hard. I made these a day ago. All I had to do was warm the spinach dip and baby potatoes in the microwave and assemble. However, they are just as good cold.

  • Spinach-Artichoke Dip
  • Roasted Baby Potatoes
  • Fresh Parsley

Slice as many Roasted Baby Potatoes as you think you will need. I would use about 4 halves per person. Warm in microwave (if using leftover, cold potatoes). Otherwise, slice potatoes in half when you are able to handle them.

Warm Spinach-Artichoke Dip in microwave until heated through. Length of time depends on your microwave.

Assembling is extremely simple. I like to give the potatoes a light smash, just enough to give them a slightly flat base. This helps the potatoes stay upright. Put a dollop of dip on top of the potato. I used a teaspoon, however you could use a snipped ziplock bag and pipe it onto the potato. That would probably be easier. Garnish with a fresh parsley leaf.

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Share. Eat. Enjoy.