A creamy, cheesy sauce enveloping tender pasta, with the delightful crunch of artichokes and the heartiness of hamburger meat. This dish transforms a beloved appetizer into a filling main course, perfect for busy weeknights or casual family dinners.
Ingredients
Scale:
12 oz Rotini pasta
1 lb Ground hamburger meat
3 cups Fresh spinach, chopped
1 can (14 oz) Canned artichoke hearts, drained and chopped
8 oz Cream cheese
1 cup Heavy cream
1 cup Parmesan cheese, grated
3 cloves Garlic, minced
2 tbsp Olive oil
Salt to taste
Pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the ground hamburger meat, season with salt and pepper, and cook until browned, about 5-7 minutes. Break the meat into smaller pieces as it cooks.
Once the meat is browned, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
Stir in the chopped artichoke hearts and fresh spinach. Cook for about 3-4 minutes, or until the spinach wilts down.
In a separate bowl, mix the cream cheese and heavy cream until smooth. Pour this mixture into the pot, stirring well to combine.
Add the grated Parmesan cheese to the pot and mix until melted and creamy. Let the sauce simmer for about 5 minutes, stirring occasionally.
Meanwhile, cook the rotini pasta according to package instructions in a separate pot. Drain and set aside, reserving a little pasta water.
Once the sauce is ready, add the cooked pasta to the pot. Toss everything together, adding a splash of reserved pasta water if needed to reach the desired consistency.
Serve hot, garnished with additional Parmesan cheese if desired.
