Spinach and Artichoke Baked Pasta

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This dish is perfect for families. Very simple to make plus it is FULL of veggies 😉

You can even cut up some cooked chicken breast and add it to the pasta before you bake it. Make sure to taste the mixture before baking – it may be a little bland but a little extra seasoning can help that 😉

Just think of this recipe as “comfort in a dish”.

What You Need

14 oz of Orecchiette Pasta ( or short pasta)

1 Tbsp Olive Oil

1 Cup of Chopped Onion

3 Cloves of Garlic ( Minced)

1 Cup of Sour Cream

4 oz of Cream Cheese ( Room Temperature)

3/4 Cup of Parmesan Cheese

1 teaspoon Lemon Juice + Zest

10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)

13.5 Can of Artichoke Hearts rinsed and chopped

1 Cup of Mozzarella

1/2 Teaspoon of Salt

1 Teaspoon of Pepper

What To Do

Preheat Oven To 425

Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.

Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – Mix Sour Cream, Cream Cheese,  Parmesan, Lemon (juice and zest), onions and garlic. Add Pasta and mix.

Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top

Place in the oven till golden brown on top – about 10 – 15 minutes.

Enjoy!

Disclaimer: This recipe is adapted from a recipe I found in Woman’s Day magazine ( March 2012).