Easy Artichoke and Spinach Pasta Recipe the Whole Family will Love
You will love this easy and creamy Artichoke and Spinach Pasta dish, and it’s simple enough for a week night meal, yet tastes like something that took you forever to make!
Think of your favorite creamy artichoke dip added to your favorite pasta!
This is a great meal for luncheons or any gathering where you need something a little special.
Start off by chopping the artichokes into small pieces. Saute a little garlic in olive oil and and then toss in those artichoke pieces to be lightly cooked and browned. Add the spinach, a little basil pesto, and that delicious white sauce.
Simple and Delicious!
If you love spinach and artichoke dip, you will love this 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.
Using a sharp knife, cut the artichokes into small pieces.
Saute the spinach and artichokes in a skillet for about 2-3 minutes. Add the jar of Alfredo sauce. Always add 1/4 cup of milk or water to the jar and shake. Pour into the artichoke mixture. This way you won’t waste any of that delicious Alfredo sauce that tends to cling to the jar.
Frozen Spinach Tip – When cooking with frozen spinach. Thaw spinach in a microwave safe bowl. Tilt the bowl over the sink and gently press out any water in the spinach.
Some Serious Yum. Looks just like your favorite spinach and artichoke dip.
