Artichoke and Pasta Al Forno Appetizer

Artichoke and Pasta Al Forno Appetizer

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 6
The artichoke hearts and herb cheese gives this appetizer a wonderful taste.


  • 1-1/2 cups heavy cream
  • 12 ounces Lemon Pepper Penne
  • 1-1/2 tbsp. garlic butter
  • 3/4 cup sweet onion
  • 3/4 cup red bell pepper
  • 8 large artichoke hearts
  • 4 ounces alouette herb cheese
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. nutmeg
  • 1 cup bread crumbs
  • 1 tbsp. parsley
  • 2 tbsp. Parmesan cheese


  1. Cook the penne according to package directions.
  2. When finished cooking, set aside.
  3. Slowly melt garlic butter in skillet over medium heat and sauté thinly sliced onions and thinly sliced bell peppers for 6 minutes.
  4. In a large pot begin to reduce heavy whipping cream; whisk in all spices and drained and sliced canned artichoke hearts.
  5. Cook sauce to a medium-thin consistency.
  6. Immediately blend in alouette cheese and set aside.
  7. When pasta is "al dente" drain well and toss with onion and red bell pepper mixture.
  8. Now portion pasta into individual casserole dishes.
  9. Cover pasta with artichoke cheese sauce, sprinkle a thin layer of fresh bread crumbs that have been seasoned with chopped parsley and parmesan cheeses on top and bake until bubbly and browned on top.


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