SPINACH-ARTICHOKE
PASTA BITES
ACTIVE: 30 min l TOTAL: 50 minMAKES: 24
1 tablespoon extra-virgin olive oil,
plus more for the pan
Kosher salt
1¼ cups small pasta shells
4 ounces cream cheese,
at room temperature
1 large egg
2 cloves garlic, grated
1½ cups chopped baby spinach
1 cup frozen artichoke hearts,
thawed and chopped
1 cup shredded fontina cheese
½ cup shredded mozzarella cheese
Freshly ground pepper
⅓ cup panko
- Preheat the oven to 425 ̊. Brush a
24-cup mini-muffin pan (preferably
nonstick) with olive oil. Bring a large
saucepan of salted water to a boil.
Add the pasta and cook 2 minutes
less than the label directs. Drain.
2.Combine the cream cheese, egg and
garlic in a large bowl and whisk until
smooth. Stir in the pasta, baby spinach,
artichoke hearts, fontina, mozzarella,
½ teaspoon salt and a few grinds of
pepper until well combined.
3.Fill the muffin cups with the pasta
mixture. Toss the panko with the olive oil
and a pinch of salt in a small bowl. Sprinkle
over the pasta.
4.Bake until the pasta is golden around
the edges, 15 to 20 minutes. Let cool
5 minutes, then remove from the pan.
VEGETABLE STACKS
ACTIVE: 30 min l TOTAL: 1 hr 20 min
MAKES: 24
3 tablespoons extra-virgin olive oil,
plus more for the pan
10 baby Yukon Gold potatoes, ends
trimmed, sliced ½ inch thick
(24 rounds)
8 Campari tomatoes, sliced
¼ inch thick (24 rounds)
1 long Chinese eggplant, sliced
¼ inch thick (24 rounds)
2 cloves garlic, minced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
¼ cup grated parmesan cheese
Chopped fresh parsley, for topping
- Preheat the oven to 400 ̊. Brush a
24-cup mini-muffin pan (preferably
nonstick) with olive oil. Toss the potatoes,
tomatoes, eggplant, olive oil, garlic,
thyme, 1 teaspoon salt and a few grinds
of pepper in a large bowl.
2.Place a potato slice in each muffin
cup (trim if needed). Top with an eggplant
slice, then a tomato slice. Cover the pan
with foil and bake until the vegetables are
tender, 30 to 35 minutes.
3.Uncover the pan, sprinkle with the
parmesan and bake, uncovered, until
browned, about 15 more minutes. Let cool
5 minutes, then remove from the pan.
Top with chopped parsley.
52 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
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