Spinach & Artichoke Baked Pasta

By Violet_61

Ingredients

• 12 oz short pasta, such as orecchiette or mezzi rigatoni
• 1 tbsp olive oil
• 1 large onion, finely chopped
• kosher salt, and pepper
• 4 cloves garlic, finely chopped
• 3/4 cup lowfat sour cream
• 4 oz lowfat cream cheese, at room temperature
• 1/2 cup Parmesan cheese (2 oz)
• 2 tsp lemon zest, plus 1 tblsp lemon juice
• 1 10 oz package frozen leaf spinach, thawed and squeezed of exess moisture
• 1 13.5 oz can artichoke hearts, rinsed, squeezed of excess moisture and chopped
• 4 oz mozzarella, shredded (about 1 cup)

Details

Servings 8
Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and 1/2 tsp each salt and pepper and cook, covered, stirring occasionally until tender. 8-10 minutes. Add the garlic and cook, stirring for 1 minute.

Heat broiler. In a large bowl combine the sour cream, cream cheese, Parmesan, lemon zest, and lemon juice; stir in the onion mixture.

Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes and 1/4 cup of the cooking pasta liquid (adding more liquid if the pasta seems dry). Fold in the mozzarella.

Transfer the pasta mixture to a broiler proof 2 1/2 to 3-qt. casserole dish. Sprinkle with the remaining 1/2 cup mozzarella cheese and broil until golden brown. About 3-5 minutes.