Recipe to follow or found here.
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
Preheat Oven To 425 degrees.
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.