Baked Pasta

So over the Easter weekend, we were back to the family of four at the dinner table. Our college freshman was home for about a week and when she wasn’t out to dinner with her friends she was with us.  Generally when she comes home she has a bunch of dinner request. This time she made a couple of request, but was also happy to give a few new recipes a try.  This recipe was great on Saturday night after a busy day prepping for Easter Dinner.   
When making this be sure to pull the spinach out ahead of time to defrost. Easy to make, just using the broiler to melt the cheese.  This is very filling and will go great with a side salad.  

Baked Spinach and Artichoke Pasta

Adapted from Women’s Day

1 pound of Orechette pasta

1 tbsp. olive oil
1 large onion
Kosher salt and pepper
4 clove garlic
3/4 c. lowfat sour cream
4 oz. lowfat cream cheese
1/2 c. grated Parmesan (2 oz)
2 tsp. lemon zest
1 tbsp. lemon juice
1 package frozen leaf spinach
1 can can artichoke hearts
4 oz. mozzarella

  1. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute.
  3. Heat broiler. In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest and lemon juice; stir in the onion mixture.
  4. Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 cup of the cooking liquid (adding more liquid if the pasta seems dry). Fold in 1/2 cup mozzarella.
  5. Transfer the pasta mixture to a broiler-proof 2 1/2- to 3-qt casserole dish. Sprinkle with the remaining 1/2 cup mozzarella and broil until golden brown, 3 to 5 minutes.
Our college freshman nutrition major

Our. High school freshman with the big appetite!

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