$8 MEAL IDEA SPINACH & ARTICHOKE PASTA

Ingredients

• 1 box Pasta (16 oz box, any shape you like)
• 12 oz Frozen Chopped Spinach (Do not thaw or drain; water will help the sauce)
• 1 can Artichoke Hearts (14‑oz can, drained and chopped)
• 8 oz Cream Cheese (Full‑fat block, room temperature optional)
• 8 oz Mozzarella Cheese (Shredded, divided in half)
• to taste to taste Salt
• to taste to taste Black Pepper
• to taste to taste Garlic Powder

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Before draining, reserve 3/4 cup of the starchy cooking water, then drain the pasta.

   Time: PT12M

   Temperature: 212°F

2. Preheat Oven

   While the pasta cooks, preheat the oven to 350°F.

   Time: PT10M

   Temperature: 350°F

3. Prepare Spinach and Artichokes

   In a large skillet over medium heat, add the frozen chopped spinach and let it melt, releasing its water. Add the drained, chopped artichoke hearts and stir for 2–3 minutes.

   Time: PT5M

4. Melt Cream Cheese

   Reduce the heat to low, add the cream cheese to the skillet, and pour the reserved pasta water over it. Stir until the cream cheese is fully melted and the mixture is smooth.

   Time: PT3M

5. Add Mozzarella and Seasonings

   Stir in half of the shredded mozzarella, then season with salt, black pepper, and garlic powder to taste.

   Time: PT2M

6. Combine Pasta and Sauce

   Add the cooked pasta to the skillet, tossing to coat evenly. Transfer the pasta‑sauce mixture into a greased casserole dish.

   Time: PT5M

7. Top with Remaining Cheese and Bake

   Sprinkle the remaining mozzarella over the top of the dish. Bake in the preheated oven until the cheese is bubbly and lightly golden, about 15 minutes.

   Time: PT15M

   Temperature: 350°F

8. Serve

   Remove from the oven, let rest for 2 minutes, then serve warm.

   Time: PT0M

Nutrition Facts

Calories

580

Protein

20g

Carbohydrates

60g

Fat

25g

Fiber

5g