Monday, April 12, 2010
Cheesy Baked Pasta with Spinach and Artichokes
I finally got my butt back in the kitchen after seeing this recipe in my latest issue of Real Simple and got inspired to cook something. I'm sure my family was happy to finally eat something that I actually made. I would definitely make this one again for an easy go to meal. I did make some changes to the original recipe so here is my version.
12 oz. Smart Taste elbows
1 can (14 oz.) quartered artichoke hearts, drained and chopped
1 10-oz. package frozen creamed spinach, thawed
1/2 cup part skim ricotta cheese
1/4 cup grated parm cheese
2 cups grated cheddar cheese, divided
Cook the elbows and drain. Put back in the pot and stir in the ricotta cheese, artichokes, spinach, parm cheese and 1-1/2 cups of the cheddar cheese. Combine well and transfer into a baking dish. Top with the remaining cheddar and cook at 350 for 25 minutes.