Name: Spinach and Artichoke Baked Pasta
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 12 oz. short pasta -; 1 tbsp. olive oil -; 1 large onion -; Kosher salt -; 4 clove garlic -; 3/4 c. lowfat sour cream -; 4 oz. lowfat cream cheese -; 1/2 c. grated Parmesan -; 2 tsp. lemon zest -; 1 tbsp. lemon juice -; 1 package frozen leaf spinach -; 1 can artichoke hearts -; 4 oz. mozzarella -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Artichoke Baked Pasta

1. 12 oz. short pasta -

2. 1 tbsp. olive oil -

3. 1 large onion -

4. Kosher salt -

5. 4 clove garlic -

6. 3/4 c. lowfat sour cream -

7. 4 oz. lowfat cream cheese -

8. 1/2 c. grated Parmesan -

9. 2 tsp. lemon zest -

10. 1 tbsp. lemon juice -

11. 1 package frozen leaf spinach -

12. 1 can artichoke hearts -

13. 4 oz. mozzarella -

How to cook deliciously - Spinach and Artichoke Baked Pasta

1. Stage

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.

2. Stage

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon 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. Stage

Heat broiler. In a large bowl, combine the sour cream, cream cheese, Parmesan, lemon zest, and lemon juice; Stir in the onion mixture.

4. Stage

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. Stage

Transfer the pasta mixture to a broiler-proof 2 1/2- to 3-quart casserole dish. Sprinkle with the remaining 1/2 cup mozzarella and broil until golden brown, 3 to 5 minutes.