Spinach and Artichoke Pasta

Spinach and Artichoke Pasta

One of my favorite game day food has always been spinach and artichoke dip. Whether it is watching soccer, football, rugby, or just having family over it is always the center of my diet for that day. Which may or may not be the best thing for my body, but it only comes around every so often.




Some commonly asked questions around pasta bakes:
How long should I bake it for?

If using pre-cooked noodles, bake for 20-25 minutes. If using raw noodles bake for 30-45 minutes.

Can you freeze a pasta bake?

They actually freeze really well! freeze for up to 4 months and bake it directly from frozen to a golden brown.

Ingredients

• 2 tbsp butter
• 1 onion finely chopped
• 2 garlic cloves minced
• 1 lb baby spinach
• 1 cup heavy whipping cream
• 1 cup almond milk
• 1 tbsp cornstarch
• 1/2 cup parmesan cheese
• 1 can artichoke hearts
• 1 tsp lemon juice
• 1 lb pasta
• 1 cup shredded mozzarella

Directions

1. Preheat oven to 350'
2. Saute onions and garlic in butter in a large pan or skillet
3. Add spinach, season with salt and pepper
4. Pour the heavy cream and milk and cornstarch mixture into the pan, allow to simmer over medium heat for 5 minutes
5. Add the artichoke, parmesan and lemon juice to simmer for another 5 minutes
6. Have a large pot of boiling water ready for the pasta, cook for 10 minutes
7. Drain pasta into the spinach mixture
8. Transfer pasta mixture into a baking dish, top with mozzarella cheese
9. Place in the oven until golden brown

This recipe was surprisingly easy to make and was not as creamy as it sounds, I hope you enjoy it as much as I did!