Meatless Monday Recipe 2: Spinach and Artichoke Baked Pasta

By Anna Fischer Wulff

Spinach!  Artichoke hearts!  Two of my favorite foods baked in into a creamy casserole.  What could be more comforting?  This recipe works great with soy products instead of dairy.

12 oz short pasta
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
3/4 cup lowfat sour cream
4 oz cream cheese, at room temperature
1/2 cup grated Parmesan
1 tbsp lemon juice or white vinegar
10 oz baby spinach
1 13.5oz can artichoke hearts, chopped
4 oz mozzarella, shredded (about 1 cup)

Preheat oven to 400 degrees. Cook pasta according to directions.  Reserve 1/2 cup of the cooking liquid, then drain pasta. Heat oil in a skillet over medium heat, saute onion with salt and pepper, adding garlic when translucent.

In a large bowl combine sour cream, cream cheese, parmesan, lemon juice, and onion mixture.
Add pasta, spinach, artichoke hearts, 1/2 cup mozzarella, and 1/4 cup of the cooking liquid.
Mix well. (You may have to get in there with your hands.)

Transfer to a 2 1/2 - 3qt casserole dish. Sprinkle cracked pepper and remaining 1/2 cup mozzarella on top. Bake for 25 minutes. Broil for about 3 minutes if not golden brown on top.

Serves 8

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