Disaster!

We purchased Lasagna Noodles that were labeled as "Oven Ready". We understood that you don't have to boil them first. Just layer the hard noodles in the Lasagna and bake. They would absorb the liquid and become soft. They didn't! They were like cardboard, but not as tasty. I wonder what it would have been like if we had pre-boiled them like any other Lasagna Noodles. I have no idea what "Oven Ready" means. After a few bites we through the dish out. It was a shame because there was lots of great Cheeses and Greens that were wasted. The cooking Gods were against that night.

Baked Pasta with Artichokes, Greens, and Too Much Cheese

Dining In

Alison Roman

Serves 6 to 8

12       sheets lasagna noodles, fresh or dried, or 12 ounces pasta
Kosher salt

4         tablespoons olive oil, plus more for drizzling

1         large yellow onion, thinly sliced

Freshly ground black pepper

1         bunch spinach (about 10 ounces), stems removed, leaves chopped (about 3 cups)

1          bunch kale (about 8 ounces), stems removed, leaves chopped (about 4 cups)

6          garlic cloves, finely chopped

1          14-ounce jar marinated artichoke hearts, drained and chopped

2          cups fresh full-fat ricotta cheese

½         cup heavy cream

2          cups finely grated Parmesan or pecorino cheese (about 4 ounces), plus more as needed
8 ounces good mozzarella cheese, shredded

do ahead: The pasta can be assembled and baked 1 day ahead, then refrigerated. Cover with foil and reheat in a 350°F oven until warmed through, 30 to 40 minutes.

I'll come right out and say that I'm really not into béchamel. Cooked flour with milk is just not my thing. Plus, to be honest, it's really annoying to make (all that whisking, the splattering—no thanks!). So instead of calling this a lasagna, which traditionally is made with béchamel, I'm calling it a baked pasta. Use lasagna noodles, use campanelle, use elbows, use any pasta you like. I won't judge.

This dish will only be as good as the cheese you use. Cheap ricotta just isn't going to cut it here, so seek out the kind that is fresh and most definitely full-fat. As for the artichoke hearts, using the marinated variety, in all their tangy glory, will make the whole dish seem a little more well-seasoned, but non-marinated artichokes will also do, because with all that cheese, it's hard to go wrong. Oh, and yes: This is spinach artichoke dip in pasta form. You're welcome.

Preheat the oven to 400°F.

in batches, cook the sheets of pasta in a large pot of salted boiling water (if you crowd the pot, they will most definitely stick together), just to al dente, 5 to 8 minutes, depending on the brand and type of pasta; if you’re using fresh pasta, it’ll be more like 30 to 60 seconds, just enough to soften.

Once it’s ready, transfer each sheet, one by one, to a paper-towel-lined baking sheet. Don’t let the pasta sheets touch or they’ll stick together, and your blood pressure will rise trying to get them apart (a truly impossible task). Drizzle a small amount of olive oil onto each sheet of pasta before separating each layer with paper towels. Set aside while you prepare the filling.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and deeply caramelized, 15 to 20 minutes.

Working in batches, add handfuls of greens to the skillet, seasoning with salt and pepper and letting them wilt down before adding the next handful (when the skillet becomes too crowded even after wilting, transfer cooked greens to a bowl and continue wilting raw greens in the skillet). Once your last batch of greens has finished cooking, add the garlic and any cooked greens you set aside and toss to coat. Add the artichoke hearts and mix well; set aside.