Thursday, June 14, 2012

Ladies Who Lunch

Spinach and Artichoke Pasta Bake
A few weekends ago I ended up hosting an impromtu ladies lunch at my apartment. It was a casual, laid-back affair and I didn't want to spend a ton of time in the kitchen.  This casserole received rave reviews and was simple to assemble!

When I first found this recipe, I was put off by the cream cheese and the sour cream mixture in the sauce, but was able to modify and cut the quantity (and fat!) without compromising taste. I even added another vegetable (mushrooms) to amp up the nutrition content. Serve with a side salad or fruit, and you have a tasty, simple and impressive meal. Enjoy!

Spinach and Artichoke Pasta Bake
Cast of Characters: Small-shaped pasta, frozen spinach, artichoke hearts (canned, jarred or frozen), mushrooms (optional), reduced-fat cream cheese, reduced-fat sour cream, parmesan cheese, garlic, lemon, onion and olive oil.

Cook pasta as directed on the box.

Chop onions, garlic, artichoke hearts and mushrooms.

Saute the onion and garlic.

Add frozen spinach, mushrooms and artichoke hearts.

Drain the pasta and put in a large bowl. Add a 1/4 cup of cream cheese and sour cream (more or less depending on your preference) and lemon zest. Fold together.

Put in a casserole dish coated with cooking spray and top with parmesan cheese. Bake at 425.


Here's the original recipe from Budget Savvy Diva:

  • 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
  • 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
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  1. Preheat Oven To 425
  2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before youdrain the cooked pasta.
  3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
  4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
  5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
  6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
  7. Place in the oven till golden brown on top – about 10 – 15 minutes.
  8. Enjoy!


  1. Yes! Will definitely try this, yum :)

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  3. I am so amazed at how simple you make these recipes. Not to forget how delicious they are too.

  4. I hope you try it Dixie-it's delicious!!! Thanks for stopping by Dana!

  5. Oh, yum! This looks amazing! I love that it has spinach in it...I'm slightly spinach crazy! :)

  6. Autumn me too! I put spinach in everything: smoothies, soup, pasta, dips. It's such a versatile ingredient.

  7. That looks delicious! Your blog is awesome. I'm so happy to have come across it! I love to cook as well. I'm looking forward to following along!