| | Pasta | | Spinich and Artichoke Baked Pasta (print) | | Provided By: Kelly | | Description: | | 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)
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
| | Directions | 1.Preheat Oven To 425
2.Cook pasta according to the box. Keep 1/4 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, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 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.
| | Notes | | |
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