No pain, no gain part 1

I'm heading in to shred the chicken to go in this now. This is what is for dinner. In other news, I have a meeting with the BSW program head Thursday afternoon. Is it too much to hope I can wear clothes by then? No, you pervs I am not naked but I am in a strapless dress with Solarcane sprayed on my back. I won't forget the sunscreen again anytime soon. However, I might get in the cold pool later when I swing by my Mom's place.

Back later with my review of this dish.

http://www.budgetsavvydiva.com/2012/02/spinach-artichoke-baked-pasta/#




Spinach and Artichoke Baked Pasta
4.7 from 12 reviews

Print
Recipe type: Entree
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 8
Comfort in A Dish.
Ingredients

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

Instructions

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!