Creamy Spinach Artichoke Pasta
- 12 ounces penne pasta
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 13.5-ounce can artichoke hearts in water, drained and chopped
- Salt and pepper to taste
- 4 cloves of garlic, minced
- 1 cup sour cream
- 1 8-ounce package cream cheese, softened
- 1/2 cup shredded parmesan cheese
- 1 10-ounce package chopped spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese, divided
1. Preheat the broiler.
2. Cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta water before draining the pasta. Drain, return to pot, and keep warm.
3. Meanwhile, heat the butter in a large skillet over medium heat. Add the onion and artichokes and season with salt and pepper to taste. Cook until the onions are tender and translucent. Add the garlic; cook and stir 1 additional minute. Add sour cream, cream cheese, and parmesan and heat through until completely melted. Stir in spinach.
4. Add the pasta and 1/2 cup of the mozzarella cheese to the sauce mixture. If the mixture seems to dry, add reserved pasta water a bit at a time.
5. Pour pasta into a greased baking dish and top with remaining 1/2 cup of cheese. Broil 3 to 5 minutes, or until the top is golden brown and cheese is melted.
Original recipe from cassiecraves.blogspot.com