Spinach and Artichoke Pasta
If you love spinach and artichoke dip, you will love this pasta!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. and spray a 9 x 3 casserole dish with nonstick spray.
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Cook pasta shells according to package directions; drain and put back in the pot.
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While shells are cooking, using a large skillet, cook garlic in oil for about 30 seconds.
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Add the chopped artichokes to the skillet along with the basil pesto. Lightly salt & pepper. Cook for about 2-3 minutes.
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Add the spinach to the pan and cook for about 1 minute.
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Mix in the Alfredo sauce and Parmesan cheese. Cook for a few minutes or until mixture is heated through.
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Gently stir in cooked and drained pasta shells.
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Spoon mixture into the casserole dish and spread out using a spoon.
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Top with mozzarella cheese and bake covered for 25 minutes. Uncover and bake for 10 minutes.
Recipe Notes
***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.