Spinach and artichoke pasta appetizer

Ingredients:

• 1 tbsp olive oil + extra for greasing the pan
• 1 and 1/4 cups small shell pasta
• 110 g of cream cheese, room temperature
• 1 large egg
• 2 cloves garlic, grated
• 1.5 cups chopped small spinach
• 1 cup frozen artichoke hearts, thawed and chopped
• 1 cup grated fontina cheese
• 0.5 tbsp. grated mozzarella
• 1/3 cup panko breadcrumbs

Preparation:

1. Preheat oven to 220°C (425°F). Grease a 24-cup mini muffin tin (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions. Drain.
2. In a large bowl, combine the cream cheese, egg, and garlic and whisk until smooth. Add the pasta, spinach, artichokes, fontina, mozzarella, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; mix well.
3. Fill the mold cavities with the pasta mixture. In a small bowl, combine the breadcrumbs with olive oil and a pinch of salt. Sprinkle over the pasta filling.
4. Bake until the pasta is golden brown around the edges, 15-20 minutes. Let cool for 5 minutes, then remove from the pan.