Made this last nite...per my Daughter's request. (When Lynn is gone for TDY...we fix things he hates
) It tastes almost like the Artichoke Spinach dip and it is really easy too.
This is the latest maters from the garden yesterday. Just wanted to share these.
Kat
This is the latest maters from the garden yesterday. Just wanted to share these.
- 14 oz of Orecchiette Pasta ( or short pasta)
- 1 Tbsp Olive Oil
- 1 Cup of Chopped Onion
- 3 Cloves of Garlic ( Minced)
- 1 Cup of Sour Cream
- 4 oz of Cream Cheese ( Room Temperature)
- 3/4 Cup of Parmesan Cheese (I used a 1 1/2 cup pkg)
- 1 teaspoon Lemon Juice + Zest
- 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
- 13.5 Can of Artichoke Hearts rinsed and chopped
- 1 Cup of Mozzarella (I used a 2 cup pkg)
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Pepper
- Preheat Oven To 425
- Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
- Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
- In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
- Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
- Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
- Place in the oven till golden brown on top – about 10 – 15 minutes.
- Enjoy!
Kat