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Cheesy Artichoke and Asparagus Bake

Cheesy Artichoke and Asparagus Bake Recipe
These two favorite spring vegetables are baked in a cheesy pasta mixture. This recipe is perfect for a crowd. Try it with an Easter ham.

12 servings


35 minutes to assemble
50-55 minutes to bake
Total time: 85-90 minutes


1-16 oz box Notta Pasta Fettuccine 3 tablespoons butter, divided 1 cup small diced onions 1 teaspoon sugar 3 cups part-skim ricotta cheese 7 large eggs (no bigger) 2 cups finely crumbled gorgonzola cheese 1&1/4 teaspoons salt 1/2 teaspoon fresh cracked pepper 1/4 teaspoon nutmeg 3 cups (1" pieces) thin asparagus tips and tenders stalks (one bunch) 2-12 oz jars marinated artichoke hearts, drained and cut into 8th's


  1. Preheat oven to 350° F. With one tablespoon of the butter grease a 9"X13" baking dish.
  2. Put a large pot of salted water on to boil.
  3. In a medium skillet melt remaining butter over a medium high heat. Add onions and sugar. Stirring occasionally, cook about 12-14 minutes or until nicely browned. Remove from heat and set aside to cool.
  4. While onions are cooking, beat* ricotta and eggs in a large mixing bowl until smooth. Add gorgonzola, salt, pepper and nutmeg. Beat well and set aside.
  5. Add pasta to boiling water, stirring well. Bring pasta back to a full boil and cook only 4 minutes. Time carefully and stir occasionally. Adding asparagus during the last minute of cooking. Drain immediately and rinse in cold water until pasta is cool. Drain well.
  6. Add pasta, reserved onions and artichokes to cheese mixture. Carefully mix in ingredients until well combined.
  7. Pour into prepared dish. Bake for 50-55 minutes or until set, firm to touch. Cool for 10 minutes and serve.

*A food processor makes this mixture extra smooth.


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Cheesy Artichoke and Asparagus Bake

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