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Spinach and Artichoke Pasta

I have seen this recipe on Pinterest like 8 million times.

I always mean to pin it but get distracted but something…

usually another ceramic owl.

But I finally put a pin on it today.

And luckily we had most of the ingredients that it called for.

Spinach and Artichoke Pasta

1 box whole wheat pasta (I used shells)

1 tbsp olive oil

1 can artichoke hearts

2 cups fresh spinach

1 cup chopped rapine (I had to get rid of it)

1 cup chopped onion

3 cloves of garlic-minced

1 cup ricotta (she used sour cream but I have issues with sour cream)

3 wedges of laughing cow garlic and herb cheese

1 cup six cheese Italian blend

1 cup mozzarella cheese

S&P

1/2 tbsp chili powder

1/4 cup cooked pasta water

1. Boil pasta according to package directions. In a skillet, add olive oil, onions, and cook for 5 to 8 minutes or until soft. Add garlic and cook for another minute.

2. Add rapine, and spinach to onion mixture and cook for 2 minutes.

3. In a bowl, add ricotta, wedges, artichokes, spinach/onion mixture, and mix. When noodles are cooked, reserve 1/4 cup water, drain noodles and add to mixture. Add 1 cup of six cheese blend, and 1/2 cup mozzarella cheese, mix well.

4. Add mixture to a greased casserole dish, top with leftover mozzarella, and because I can, some Pepper Jack cheese.

5. Bake at 425 for 15 minutes.

 

I had to exchange some of the ingredients. But it still came out very yum.

On her blog she said it was a little bland, so I used the pepper jack to help spice it up a little bit.

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