Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Friday, November 9, 2012

Artichoke & Spinach Pasta Bake

It's definitely getting to be the pasta time of the year.  Cold days mean warm, rib-sticking dinners. 

INGREDIENTS


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


DIRECTIONS


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.

Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top

Place in the oven till golden brown on top – about 10 – 15 minutes.


VERDICT

I know my husband was leary of trying this.  I suppose I was too.  The truth is, I have never especially liked artichokes.  But perhaps I haven't been giving them a fair shake. Because this was good.  Really good.  And it made a TON.  We each had two helpings and I have three tupperware containers of leftovers in the fridge.

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