Spinach and Artichoke Pasta Bake


Hey Hey!

What kind of adventures have you been on? I have not been on many adventures in my life at all. This year my thing is to take advantage of any new things available that I can do. It doesn’t matter how small or big it might be. It might be trying a  new food, maybe even riding on a bike trail. Boy, am I deprived!

One thing that is always an adventure is food!

How much do you enjoy pasta? It is a staple in my house.

There are so many pros to pasta!

1. It’s inexpensive.

2. It’s easy to cook.

3. It’s easily available.

4. It is delicious combined with any other ingredients

and so many other reasons.

This casserole was easy to make and there were plenty of left overs.

Spinach and Artichoke Baked Pasta


14 oz of Orecchiette Pasta ( or short pasta) ( I used penne)

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



Pre-heat Oven To 425

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.


Life…please bring me some inexpensive fun, new, exciting adventures!



Recipe from http://www.budgetsavvydiva.com/



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