Farfalle Strati

Farfalle Strati


  • 3 tbs. evoo (extra virgin olive oil)
  • 1 c. sliced artichoke hearts (young tender)
  • 1 c. thinly sliced zucchini sliced lengthwise (young tender)
  • 3 cups fresh spinach (thoroughly washed and dried)
  • 1 c. onion, roughly chopped
  • 2 lg. cloves garlic, smashed and roughly chopped
  • 1/2 c. flat leaf parsley, chopped
  • 1 1/2 tsp. kosher salt
  • 2 1/2 c. marinara sauce (Your pre-made ingredient)
  • 1 tsp. freshly ground black pepper
  • 1 small pinch of red pepper flakes
  • 1 c. fresh mascarpone

Grate and toss together:

  • 1 c. grated provolone
  • 1/2 c. grated parmesan (parmigiano reggiano)
  • 1/2 c. grated pecorino romano


  • 6 qts. boiling water
  • 3 tbsp. sea salt
  • 16 oz. Farfalle


  1. Cook pasta in boiling, salted water for 10 minutes.  Drain
  2. Sauté artichoke hearts, onion, garlic and parsley in hot olive oil for about 3 minutes
  3. Add  salt and stir for about 30 seconds
  4. Add 1 c. marinara, black peppers and pepper flakes and mascarpone.  Stir to incorporated spreadable consistency.  Add pasta water, a little at a time, if mixture seems too thick to be spreadable.
  5. Begin layers in  a greased casserole dish, with a smear of  reserved marinara, then zucchini strips, a layer of marinara/mascarpone/artichoke mixture, single layer of pasta, sprinkle with  a layer grated mixed cheeses, more marinara, a layer of spinach. Repeat, ending with marinara sprinkled with grated mixed cheeses.   Again, add a little pasta water if dish seems too dry.
  6. Bake in 350° F oven for 25-30 minutes until cheeses have melted and bubbly.

Serve with garlic bread and a good medium bodied Italian Red wine.

Buon mangiare!


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