Spinach Artichoke Baked Pasta
Spinach, marinated artichokes, lemon, lots of cheese and more are tossed with pasta and baked until golden. The perfect cheesy pasta dish!
Ingredients
- 16 oz short pasta (small shells, orecchiette, penne or farfalle/bowtie)
- 1/3 cup reserved pasta water (after cooking)
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 1 cup)
- 4 cloved fresh garlic, minced
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 cup shredded parmesan cheese, divided
- 1 1/2 cups shredded mozzarella, divided
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 10 oz frozen spinach, thawed and excess water squeezed out
- 14 oz marinated artichoke hearts, drained and roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400℉. Prepare a 3-quart baking dish (9x13) by spraying with cooking spray.
- Cook pasta according to box directions. Reserve 1/3 cup pasta water before draining and set aside. Place drained pasta in a large mixing bowl.
- Heat a skillet to medium then add oil and onions. Saute until onions are soft and translucent. Add garlic and cook for 1-2 more minutes. Add mixture to pasta.
- To the bowl of pasta, add sour cream, cream cheese, 3/4 cup parmesan, 3/4 cup mozzarella, lemon zest, lemon juice, spinach, artichokes, reserved pasta water, salt and pepper. Mix to combine well.
- Pour mixture into greased pasta dish, top with remaining parmesan and mozzarella, then bake for 15-20 minutes or until golden brown and bubbly.
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