Spinach Artichoke Pasta Bake

Spinach Artichoke Pasta Bake

Spinach Artichoke Pasta Bake

If you like Spinach Artichoke Dip, this Spinach Artichoke Pasta Bake is for you. My daughter, Leigh, asked why I had not thought of this sooner. It’s the perfect side dish with chicken or even main dish. Also, putting chopped chicken in this also works too, and adds even more protein. I used whole grain noodles and light cream cheese, part skim cheese and nonfat plain Greek yogurt so you’ll get a nice mix of protein, healthy carbohydrates, and not too high in fat. It is so simple to make–I think the toughest part honestly is thawing the spinach and making sure you get all the water out (I press the spinach with the tines of a fork to speed up the process). Enjoy for a weeknight dinner or side dish. I bet you will love it too!

I hope everyone had a great weekend! I truly have and thank my awesome husband for a candlelit dinner at home last night. I just landed in St. Thomas for a magazine story. Photo taken at Mariott Frenchman’s Reef. It’s a little cloudy on this Sunday afternoon, but no complaints from me. Have a great week, Alison

St. Thomas Mariott Frenchman's Reef

Spinach Artichoke Pasta Bake

Cook Time:

20 minutes

Prep Times:

15 minutes

Yield:

6 servings

Ingredients:

8 oz. whole grain penne pasta
2 tsp. olive oil
1 small onion, finely chopped (about 1 cup)
2 cloves garlic, minced
6 oz. nonfat plain Greek yogurt
4 oz. reduced-fat cream cheese, softened
1/2 cup grated Parmesan cheese
Salt and pepper
1 (10-oz.) pkg. frozen spinach, squeezed and thawed well
1 (9-oz.) pkg. frozen artichoke hearts, thawed and chopped
1/4 cup low-sodium chicken or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Preparation:

1. Cook pasta according to package directions; drain well. Meanwhile, in a large skillet heat olive oil over medium heat. Add onion and garlic; cook, stirring frequently, 5 minutes or until tender.

2. Preheat broiler to high.

3. In a large bowl combine yogurt, cream cheese and Parmesan; stir onion mixture into yogurt mixture. Season with salt and pepper to taste. Add pasta, tossing gently to coat. Stir in spinach, artichoke hearts and broth, mixing well.

4. Coat a broiler-proof 2 1/2- to 3-quart casserole dish with Pam Olive Oil Spray. Transfer pasta mixture into prepare dish. Sprinkle with shredded mozzarella; broil 3 to 5 minutes or until golden brown and heated through.

3 thoughts on “Spinach Artichoke Pasta Bake”

  1. I got your new smoothie bowl cookbook, and it’s fantastic! Can’t wait to try this. Your recipes are always foolproof

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