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Freezer Spinach–Artichoke PastaFreezer Spinach–Artichoke Pasta
Freezer Spinach–Artichoke Pasta
Freezer Spinach–Artichoke Pasta
To freeze and reheat: Once broiled, let cool completely. Cover tightly with plastic wrap, then cover tightly with aluminum foil. Freeze up to 2 weeks. To reheat, let stand at room temperature 1 hour. Preheat oven to 350°F. Bake 35 minutes. Add ½ cup additional mozzarella, if desired, and bake 5 minutes more or until cheese is melted.
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Recipe - The Fresh Grocer - Corporate
FreezerSpinach_ArtichokePasta.jpg
Freezer Spinach–Artichoke Pasta
Prep Time15 Minutes
Servings6
Cook Time55 Minutes
Calories300
Ingredients
8 oz Whole-Grain Penne Pasta
2 tsp Olive Oil
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1 (6-oz.) container Nonfat Plain Greek Yogurt
4 oz Reduced-Fat Cream Cheese, softened
1/2 cup Shredded Parmesan
1 (10-oz.) pkg. Frozen Spinach, thawed, drained well
1 (9-oz.) pkg. Frozen Artichoke Hearts, thawed and chopped
1/4 cup Low-Sodium Chicken or Vegetable Broth
1/2 cup Shredded Part-Skim Mozzarella
Directions
  1. Cook pasta according to package directions; drain well.
  2. Meanwhile, in a large skillet heat oil over medium heat.
  3. Add onion and garlic; sauté 5 minutes or until tender.
  4. In a large bowl combine yogurt, cream cheese and Parmesan. Stir onion mixture into yogurt mixture.
  5. Season with salt and pepper to taste.
  6. Add pasta, tossing gently to coat.
  7. Stir in spinach, artichoke hearts and broth, mixing well.
  8. Coat a broiler-proof 2½- to 3-quart casserole dish with nonstick cooking spray.
  9. Transfer pasta mixture to prepared dish. If cooking pasta immediately, preheat oven to 350°F and bake 20 minutes.
  10. Sprinkle with shredded mozzarella, and broil during the last 3 to 5 minutes of cooking.
  11. Serve warm.

 

Nutritional Information
  • 12 g Fat
  • 5 g Saturated Fat
  • 25 mg Cholesterol
  • 410 mg Sodium
  • 35 g Carbohydrate
  • 7 g Fiber
  • 18 g Protein
15 minutes
Prep Time
55 minutes
Cook Time
6
Servings
300
Calories

Shop Ingredients

Makes 6 servings
8 oz Whole-Grain Penne Pasta
Barilla Penne Pasta Non-GMO, Kosher Certified, 16 oz
Barilla Penne Pasta Non-GMO, Kosher Certified, 16 oz, 1 Pound
$1.99$1.99/lb
2 tsp Olive Oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.99$0.56/fl oz
1 Small Onion, finely chopped
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
2 Garlic Cloves, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 (6-oz.) container Nonfat Plain Greek Yogurt
Chobani Nonfat Plain Greek Yogurt, 5.3 oz
Chobani Nonfat Plain Greek Yogurt, 5.3 oz, 5.3 Ounce
On Sale!
$1.20 was $1.33$0.23/oz
4 oz Reduced-Fat Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz, 2 count
Philadelphia Original Cream Cheese, 8 oz, 2 count, 16 Ounce
$6.79$0.42/oz
1/2 cup Shredded Parmesan
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz, 5 Ounce
On Sale!
$3.49 was $4.99$0.70/oz
1 (10-oz.) pkg. Frozen Spinach, thawed, drained well
Birds Eye Chopped Spinach, 10 oz
Birds Eye Chopped Spinach, 10 oz, 10 Ounce
$2.59$0.26/oz
1 (9-oz.) pkg. Frozen Artichoke Hearts, thawed and chopped
Cento Quartered Artichoke Hearts, 14 oz
Cento Quartered Artichoke Hearts, 14 oz, 14 Ounce
$3.49$0.25/oz
1/4 cup Low-Sodium Chicken or Vegetable Broth
Swanson Vegetable Broth, 32 oz
Swanson Vegetable Broth, 32 oz, 32 Ounce
$3.29$0.10/oz
1/2 cup Shredded Part-Skim Mozzarella
Biazzo Part Skim Mozzarella Cheese, 16 oz
Biazzo Part Skim Mozzarella Cheese, 16 oz, 16 Ounce
$5.79$0.36/oz

Nutritional Information

  • 12 g Fat
  • 5 g Saturated Fat
  • 25 mg Cholesterol
  • 410 mg Sodium
  • 35 g Carbohydrate
  • 7 g Fiber
  • 18 g Protein

Directions

  1. Cook pasta according to package directions; drain well.
  2. Meanwhile, in a large skillet heat oil over medium heat.
  3. Add onion and garlic; sauté 5 minutes or until tender.
  4. In a large bowl combine yogurt, cream cheese and Parmesan. Stir onion mixture into yogurt mixture.
  5. Season with salt and pepper to taste.
  6. Add pasta, tossing gently to coat.
  7. Stir in spinach, artichoke hearts and broth, mixing well.
  8. Coat a broiler-proof 2½- to 3-quart casserole dish with nonstick cooking spray.
  9. Transfer pasta mixture to prepared dish. If cooking pasta immediately, preheat oven to 350°F and bake 20 minutes.
  10. Sprinkle with shredded mozzarella, and broil during the last 3 to 5 minutes of cooking.
  11. Serve warm.