Spinach and Artichoke Baked Pasta
: Entree
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: 8
- 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
- Preheat Oven To 425
- Cook pasta according to the box. Keep ¼ 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, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ 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!
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2012/02/spinach-artichoke-baked-pasta/
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