Spinach & Artichoke Baked Pasta

By gvcathy

Ever been to a party where the golden, bubbly spinach-artichoke dip wasn’t the first to go? Didn’t think so. Expect the same when serving this dish, which takes the idea even further by mixing in short pasta.

Ingredients

• 12 ounce(s) short pasta, such as orecchiette or mezzi rigatoni
• 1 tablespoon(s) olive oil
• 1 large onion, finely chopped
• Kosher salt and pepper
• 4 clove(s) garlic, finely chopped
• 3/4 cup(s) lowfat sour cream
• 4 ounce(s) lowfat cream cheese, at room temperature
• 1/2 cup(s) grated Parmesan (2 oz)
• 2 teaspoon(s) lemon zest
• 1 tablespoon(s) lemon juice
• 1 package(s) (10 oz) frozen leaf spinach, thawed and squeezed of excess moisture
• 1 can(s) (13.5 oz) can artichoke hearts, rinsed, squeezed of excess moisture and chopped
• 4 ounce(s) mozzarella, shredded (about 1 cup)
• NOTE: Add shredded chicken breast or thighs to make a complete meal.

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 to 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 liquid (adding more liquid if the pasta seems dry). Fold in 1/2 cup 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 and broil until golden brown, 3 to 5 minutes.