Saturday, March 31, 2012

Spinach and Artichoke Baked Pasta

Wanda sent me the link to this dish, and this is the first chance I've had to try it out.
Spinach and Artichoke Baked Pasta

  • 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 oz Can of Artichoke Hearts rinsed and chopped
  • 1 Cup of Mozzarella
  • ½ Teaspoon of Salt
  • 1 Teaspoon of Pepper

  1. Preheat Oven To 425°F.
  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!
I did make some slight changes - I used a full box of shell pasta, about a quarter of the onion because of Tom, and no lemon zest because I forgot it - but I liked it. Tom's comment after one forkful, it might be good if there weren't any onions in it. What a butthead! I will gladly finish the rest of this dish.

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