Spinach & Artichoke Baked Pasta

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It’s no secret that I love noodles. Which means it should be no surprise that the three new recipes I plan to try in the next couple of weeks are all made with noodles. Seriously. I’m not even sorry. They’re just my favorite!

The most recent new {noodle} recipe I tried was from Budget Savvy Diva. Spinach and Artichoke Baked Pasta. Picture this: Cream cheese, sour cream, sautéed onions, parmesan, lemon juice and zest, gooey mozzarella. C’mon, how could all of those ingredients not be good together? Well, it was really good and I definitely plan on making it again. Plus, it was pretty simple.

You can check out her whole recipe here.

Here’s what I changed: I used a whole pound of noodles, I used rotini noodles (we call them curly q’s)  and I also used marinated artichoke hearts from a jar instead of plain from a can. Also, I had a bigger bag of frozen spinach than the recipe called for so mine was extra spinachy and it was delicious. I may or may not have completely forgotten to save some of the pasta water when I drained the noodles so I just added some regular water to help make it smoother.  I’m sure you could make any changes to make it work for you and it would still be just as good.

Josh and I both had a large serving and there was still half left. We ate it later in the week, but you could probably freeze it and have an instant freezer meal ready to go for another day!

This one’s definitely worth trying! Let me know if you do and if you make any other yummy changes! Enjoy!


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