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.