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Spinach and Artichoke Baked Pasta
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Brief Description
Side dish of pasta in a creamy spinach and artichoke sauce; add some chicken for a full meal in one dish.
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Main Ingredient
pasta
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Category: Side dishes
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Jan 19, 2021
Number of Servings:
Ingredients:
- 12 ounces - short pasta such as orecchiette or mezzi rigatoni
- 1 tablespoons - olive oil
- 1 - large onion finely chopped
- - kosher salt and pepper
- 4 cloves - garlic finely chopped
- 3/4 cups - low-fat sour cream
- 4 ounces - reduced-fat cream cheese at room temperature
- 2 ounces - Parmesan (2 oz. = 1/2 cup) grated
- 2 tablespoons - grated lemon zest
- 1 tablespoons - lemon juice
- 1 packages - 10 oz. frozen leaf spinach thawed and excess moisture squeezed out
- 1 cans - 13.5 oz. artichoke hearts rinsed, squeezed of excess moisture, chopped
- 4 ounces - mozzarella cheese (4 oz. = about 1 cup) shredded, divided
Directions:
Cook pasta per package directions. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, heat oil in large skillet over medium heat. Add chopped onion and about 1/2 teaspoon each of salt and pepper and cook, covered, stirring occasionally, until tender, about 6-8 minutes. Add garlic and cook, stirring, for 1 minute more.
Heat broiler. In a large bowl combine sour cream, cream cheese, Parmesan, lemon zest and lemon juice; stir in onion mixture.
Add pasta to bowl and toss to coat. Stir in spinach, artichokes and 1/4 cup of the reserved pasta cooking water (adding a little more if pasta seems dry). Fold in 1/2 cup of the mozzarella.
Transfer pasta mixture to broiler-safe 3-quart casserole dish. Sprinkle with remaining mozzarella and heat under broiler until golden brown, about 3 to 5 minutes, keeping a close eye on it so it doesn't burn.
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