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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