Every so often I go through my deep freezer and take stock of the oddly assorted frozen ingredients therein. I hate to waste food but sometimes it just gets to be such a jumble that it’s easier to go buy another chicken then to find the one lost somewhere in the frozen depths. Just me?
Also, because we live in a mostly warm climate, I keep things in my freezer that many people would keep in a pantry or cupboard, like dried beans, nuts and flour. That freezer, as my younger daughter would say, is a bit of a ‘mare.
So, in an effort to cook more from the freezer, I take it all out and sort it from time to time. Pork gets put in one area, poultry and seafood in their own separate places, and beef in another. Then there’s all the frozen sauces and stock, vegetables and fruit!
Recently I came across a green bag that simply said “Artichokes” but the photo was of artichoke bottoms. Who knows why I bought it originally. I probably had some plan but for this week, it’s perfect for a cheesy baked pasta dish. All my Baking Blogger friends are also making baked pasta, cozy dishes for cold nights. Make sure to scroll down to the bottom to see the link list of recipes.
Cheesy Artichoke Ravioli Casserole
My local grocery store carries a couple of brands of fresh ravioli stuffed with various fillings and they are all pretty nice, whether with a sauce or just boiled and buttered. When I saw the artichoke-filled ones after finding my artichoke bottoms, this dish seemed like destiny. If you can't find artichoke ravioli, by all means, use your favorite fresh ravioli.Ingredients
14 oz or 400g frozen artichoke bottoms – Or use 2 cans instead. Drain well!
1 tablespoon lemon juice or white vinegar
9 oz or 250g fresh artichoke-filled ravioli (or your favorite kind)
1/4 cup or 60ml olive oil
3 cloves garlic, chopped
Optional: 1/2 teaspoon crush red pepper
1/4 cup or 60g butter
1/3 cup or 41g flour
34 cup or 180ml milk
3 1/2 oz or 100g sharp cheddar cheese
3 oz or 85g cream cheese
3 1/2 oz or 100g mozzarella
3 oz or 85g Parmesan
8-10 baby plum tomatoes
10-12 black olives (either already pitted or remove the stones yourself)
Parsley to garnish, if desired
Method
Thaw the artichokes in cool water with a little vinegar or lemon juice to stop them turning brown. Cut the artichokes into thin slices, removing and discarding any hard bits as you go. Quickly return the slices to the cool water.
Cook the ravioli according to package instructions, removing them from the boiling water when they are al dente, usually the shortest recommended cooking time. Reserve a cup of the pasta water and set aside.
Preheat your oven to 350°F or 180°C. Drain the artichoke slices and dry them off in a clean kitchen towel.
In a cooking pan that can go from stovetop to oven, sauté the artichokes in the olive oil until they begin to turn golden in places. Add in the chopped garlic and crushed red pepper, if using. Sauté for a few more minutes till the garlic has softened.
Transfer the artichokes and garlic to a bowl with a slotted spoon.
Add the butter and flour to the pan, making a paste (roux) as the butter melts. Cook over a medium low heat for 2-3 minutes.
Turn the fire off and whisk in the milk.
Add the cream cheese.
Cook for a few minutes, until the cream cheese melts, then stir the cheddar into the sauce.
Add the artichokes and garlic into the cheese sauce.
If the combo looks a bit dry, you can add some more of the reserved pasta water. Add the cooked ravioli to the pan and stir gently to combine.
Mix the Parmesan and mozzarella together. Sprinkle them on the pasta. Tuck the tomatoes and olives around.
Bake your casserole in the preheated oven for 20-25 minutes, uncovered, until it is bubbling and the top is golden brown. Sprinkle with some chopped parsley to garnish, if desired.
Extra Parmesan on the side is always welcome at our house. When it comes to cheese more is more.
Enjoy!
Check out all the lovely baked pasta dishes my Baking Blogger friends are sharing today, perfect warming dishes for cozy nights. Many thanks to our host Sue from Palatable Pastime.
- Baked Mexican Chicken Spaghetti by Sneha's Recipe
- Baked Spaghetti by Simply Inspired Meals
- Cavatini by Palatable Pastime
- Cheesy Artichoke Ravioli Casserole by Food Lust People Love
- Cheesy Vegetable Baked Pasta by Cook with Renu
- Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
- Greek Giouvetsi by Pandemonium Noshery
- Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
- Meatless Lasagna by A Day in the Life on the Farm
- Mushroom And Artichoke Pasta Bake by Oventales
- Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
- Ravioli Lasagna by Making Miracles
- Sausage and Spinach Lasagna by Cookaholic Wife
- Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
- Sweet Corn Mac and Cheese by Anybody Can Bake
- Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
- Turkey Tetrazzini by Reviews, Chews & How-Tos
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