SPINACH AND ARTICHOKE PASTA


12 oz. pasta shells
3 cloves garlic, minced
1/2 tablespoon olive oil
1/4 cup basil pesto
1 (15 oz.) can artichokes, chopped into small pieces
3 cups frozen spinach, thawed and water pressed out
1 jar alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese


Preheat oven to 350 degrees F. and spray a 9 x 3 casserole dish with nonstick spray. Cook pasta shells according to package directions; drain and put back in the pot. While shells are cooking, using a large skillet, cook garlic in oil for about 30 seconds. Add the chopped artichokes to the skillet along with the basil pesto. Lightly salt & pepper. Cook for about 2-3 minutes.

Add the spinach to the pan and cook for about 1 minute. Mix in the Alfredo sauce and Parmesan cheese. Cook for a few minutes or until mixture is heated through.

Gently stir in cooked and drained pasta shells. Spoon mixture into the casserole dish and spread out using a spoon. Top with mozzarella cheese and bake covered for 25 minutes. Uncover and bake for 10 minutes.

***Don't forget to add about 1/4 cup of milk or water to the empty Alfredo jar after pouring into the skillet. Put the cap on and shake. Pour this into the skillet.