Spinach Artichoke Baked Pasta

If you love Spinach Artichoke Dip (like me!) then you are sure to love this pasta bake.  This meal is so simple to put together, ultra filling, but not too heavy for summer evenings!  Enjoy!

Recipe to follow or found here.

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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.