- 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
- Cook pasta in boiling, salted water for 10 minutes. Drain
- Sauté artichoke hearts, onion, garlic and parsley in hot olive oil for about 3 minutes
- Add salt and stir for about 30 seconds
- 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.
- 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.
- 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.