Tuesday, April 13, 2010

Spinach-Artichoke Pasta Bake

yum yuM yUM YUM!!! We had the Dorfner's over for dinner on Sunday, and this was our main dish... and it was amazing. It's the one of four leftover dishes that I'm actually excited about eating all week long. Next time, I will add chicken into the dish (we had it on the side).

about 12 oz. whole-wheat pasta (short, sturdy)
1 - 14-oz. can artichoke hearts, drained and cut into quarters (I cut each quarter in half)
9 oz. frozen creamed spinach (I used 14 oz. Trader Joe's creamed spinach w/ asiago & parmesan cheese)
2 c. mozzarella cheese (8 oz.)
1/4 c. parmesan cheese
1/4 tsp. black pepper

Cook pasta as directed on package. Drain and return to warm pot. Stir in artichokes, spinach, parmesan, 1/4 tsp. pepper and half of the mozzarella. Pour into a 2-quart baking dish and top with the remaining cheese. Bake at 375 degrees for about 10 minutes, then turn the oven to Broil and leave in the oven until cheese is brown and bubbly (about 2 minutes).