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Baked spaghetti with artichokes and peas Recipe

   
 

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     Baked spaghetti with artichokes and peas

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

Ingredients
7 T unsalted butter
3 T flour
2 1/2 c. hot milk
3/4 c grated parm. cheese 3 oz
salt pepper
2 garlic cloves minced
2 (9 oz jars) frozen artichoke hearts thawed..patted dry 1/4'S
10 OZ FROZEN PETITE PEAS, THAWED
1 1/2 lb. fresh plum tomatoes, peeled seeded, cut in 1/8's
 
1/3 c ch parsley
1 lb. spaghetti such as perciatelli or bucatini cook 5 min drain
1/4 c. shredded italian fontina cheese 3 oz

Instructions
In med. saucepan, melt 4 T of butter over mod. heat. Off the heat, whisk in flour. return to heat and cook and stir 2 min. Remove and gradually whisk in hot milk beating well to avoid lumps. Return to heat and boil low heat gently 10 min. stir in 1/4 c. parm cheese and season remove and keep warm
Cook garlic in skillet with 3 T butter about 1 min. Add artichoke hearts and cook til lightly colored about 5 min. Add peas and cook 3 min. Stir in tomatoes and parsley and cook til tomatoes are tender about 6 min. season
Spread 1/3 c. sauce in buttered shallow 3 qrt dish. spread half pasta and cover with half vegie mix. Spread another third sauce and sprinkle with half Fontina and half the remaining parmesan. Repeat with remaining ingredients ending with the parmesan cheese. Bake pasta 20-25 min til hot.


Originally Submitted
11/24/2009





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