Monday, July 22, 2013

Spinach and Artichoke Baked Pasta

  • 14 oz of Penne Pasta
  • 1 Tbsp Olive Oil
  • 1 Cup of Chopped Onion
  • 3 Cloves of Garlic ( Minced)
  • 1 Cup of Sour Cream
  • 4 oz of Softened Cream Cheese
  • 3/4 Cup of Parmesan Cheese
  • 1 teaspoon Lemon Juice 
  • 10 Oz of Spinach (Make sure to squeeze excess moisture, after it has been thawed)
  • 13.5 Can of Artichoke Hearts rinsed and chopped
  • 2 Cup of Mozzarella
  • 1/2 Tsp of Salt
  • 1 Tsp of Pepper
  • Preheat oven to 425 degrees
  • Cook pasta according to the box. Keep 1/4 cup of the pasta water before you drain the cooked pasta and set aside.
  • 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, 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 9 x 13 inch casserole dish and place the rest of mozzarella cheese on top.
  • Cover with foil and place in the oven for 10-15 minutes.
My friend came over last week to make this dish and it was delicious! 

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