Friday, June 1, 2012

Spinach Artichoke Baked Pasta Review

Here's another easy dinner idea from Pintrest, Spinach and Artichoke Baked Pasta courtesy of the Budget Savvy Diva.  We had a warm loaf of French bread, cheeses, wine, and a salad to complete our meal.  I also added pieces of cooked chicken breast meat to our pasta to satisfy the meat eaters in the family.

This reminds me of Spinach Artichoke dip turned into a meal.  I love it.


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)
3/4 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 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper

What To Do
Preheat Oven To 425
Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
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 and zest), onions and garlic. Add Pasta and mix.

1 comment:

MM said...

Sounds like a double thumbs up! I like the idea of turning spin/art dip into a pasta dish.