Spinach and Artichoke Baked Pasta

Sharing is caring!

Spinach and Artichoke Baked Pasta

Pin It

Follow Me on Pinterest

If you like this recipe then PIN IT on Pinterest

Did you pre-order Budget Savvy Diva’s Book Yet ?!

Follow Me on Pinterest

Everyday at 1 pm PST/ 4 pm EST Budget Savvy Diva posts a NEW RECIPE ๐Ÿ™‚

Make sure to follow Budget Savvy Diva on Facebook ๐Ÿ™‚

Find Copy Cat Recipes HERE

Find more Recipes HERE

This dish is perfect for families. Very simple to make plus it is FULL of veggies ๐Ÿ˜‰

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 ๐Ÿ˜‰

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,ย  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!

Spinach and Artichoke Baked Pasta

Spinach and Artichoke Baked Pasta

:
:
:
: Entree
: 8
Comfort in A Dish.

Ingredients

  • 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)
  • ¾ 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
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Pepper

Instructions

  1. Preheat Oven To 425
  2. Cook pasta according to the box. Keep ¼ Cup of the Pasta Water before you drain the cooked pasta.
  3. Heat oil in pan and cook onions for 8 - 10 minutes. Add garlic and cook for one minute.
  4. In a large bowl - Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
  5. Stir in spinach, artichokes, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ Cup of Mozzarella
  6. Place mixture into greased 2.5 - 3 qt casserole dish and place the rest of mozzarella cheese on top
  7. Place in the oven till golden brown on top - about 10 - 15 minutes.
  8. Enjoy!

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