Baked Artichoke Pasta With Creamy Goat Cheese Recipe

Name: Baked Artichoke Pasta With Creamy Goat Cheese Recipe
Ingredients: Salt, as needed; 1 pound fusilli, farfalle or other short pasta; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 large bunch scallions, thinly sliced, whites and greens separated; 4 fat garlic cloves, thinly sliced; ¼ teaspoon red-pepper flakes, plus more for serving; 8 ounces cream cheese (1 cup), cubed; 6 ounces goat cheese, cubed; 2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces; 2 cups canned fried onions; 6 ounces shredded mozzarella cheese (1 1/2 cups); 1 cup chopped parsley; 1 cup chopped fresh dill; 1 teaspoon ground black pepper; ½ cup grated Parmesan cheese

"This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top Canned artichokes give it a savory depth, while a combination of goat cheese, cream cheese and mozzarella make it wonderfully gooey Make sure to use plain — not marinated — artichokes, which will be too sharp and acidic here..."

INGREDIENTS

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Salt, as needed

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1 pound fusilli, farfalle or other short pasta

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2 tablespoons extra-virgin olive oil, plus more for serving

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1 large bunch scallions, thinly sliced, whites and greens separated

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4 fat garlic cloves, thinly sliced

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¼ teaspoon red-pepper flakes, plus more for serving

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8 ounces cream cheese (1 cup), cubed

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6 ounces goat cheese, cubed

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2 (14-ounce) cans artichoke hearts (not marinated), drained and cut into 1-inch pieces

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2 cups canned fried onions

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6 ounces shredded mozzarella cheese (1 1/2 cups)

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1 cup chopped parsley

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1 cup chopped fresh dill

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1 teaspoon ground black pepper

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½ cup grated Parmesan cheese

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