This one pot tomato artichoke pasta bake recipe is perfect for weeknights. It's loaded with tomatoes, artichokes, herbs, and topped with mozzarella cheese.
This right here is a blog first. Cheese. I repeat, cheese. In its dairy-laden form, cheese. I guess this is the part where I find out how many of you are vegans?
For the past several years, I have steered clear of cheese because of the effects that it had on me – tummy problems, congestion, sluggishness, etc. But after reintroducing it, in small amounts, I'm happily finding that I don't experience the same problems anymore. This pasta is my exuberant, arms-wide-open embrace of cheese.
My favorite thing about this pasta – aside from the tantalizing cheese and spicy tomato sauce – is that it only dirties ONE dish. Just one beloved, cast iron skillet, AKA my favorite kitchen tool. If a skillet is considered a tool, that is. Little did I know, when I added a cast iron skillet to our wedding registry over 3 years ago, it would be so useful and versatile. If you don't have one, you need one.
From apple crisps to orzo to ratatouille, I've used it for almost every dish imaginable. Most importantly, this pasta. It's so good that I found myself eating it cold out of the fridge later – don't judge me. Just make it and you will understand.
If you enjoyed this tomato artichoke pasta bake be sure to let us know in the comments! <3Print