Advertisements

Spinach Artichoke Pasta Bake

Meatless Monday strikes again! This is one of my very favorite pasta dishes. Full of veggie flavor and rich creamy pasta. It comes together quickly and is good for parties, potlucks or just an evening at home with the family.

Not the most photogenic dinner in the world but oh so tasty. Enjoy!

Spinach Artichoke Pasta Bake
adapted from Budget Savy Diva

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
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
1/2 teaspoon Italian seasoning

Instructions
  1. Preheat Oven To 425°
  2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
  3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
  4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, onions, and garlic. Add Pasta and mix.
  5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, Italian seasoning and 1/2 Cup of Mozzarella
  6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
  7. Place in the oven till golden brown on top – about 10 – 15 minutes.
  8. Enjoy!
Advertisements

Spinach & Cheese Tortellini

Throw dinner together tonight with this quick and easy tortellini dish. Once a week I make something without meat in it. This dish has lots of fresh and filling vegetables wrapped in a creamy sauce with rich cheesy tortellini. It would be easy to throw some chicken into if you really can’t give up your carnivorous dinner – but I find it refreshing once in a while to leave the meat out.

Did I mention how easy this is? 20 minutes and dinner is on the table! Enjoy!

Spinach & Cheese Tortellini
Adapted from Allrecipes.com

  • 1 (19 ounce) package cheese tortellini (fresh or frozen)
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup onion, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons butter
  • 3 cups fresh spinach
  • 14 oz can diced tomatoes, drained (or 1 large fresh tomato)
  • 4 ounces cream cheese, cubed
  • 3/4 cup milk
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper

Directions

  1. Cook tortellini according to package directions, leaving them just slightly underdone. Meanwhile, in a large skillet, saute onions & mushrooms in butter until tender. Add the tomato & garlic; cook and stir for 3 minutes. Stir in cream cheese, milk, parmesan, salt, Italian seasoning and pepper.
  2. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until cheese is melted, stirring occasionally. Drain tortellini; add to skillet. Add spinach last, tossing until wilted and combined. Cook 2-3 minutes or until bubbly.

Leprechaun Rainbow Cupcakes

If you’ve seen any pictures of me, you know why I have to make special things for St. Patrick’s Day. Pale skin, green eyes and freckles freckles everywhere. I missed out on the red hair though (darn you genetics!). In actuality I think I’m about an eighth Irish, but it is the heritage I associate most with. I’d love to visit the Emerald Isle someday. Photos of the verdant (my super smart husband taught me that word) rolling hills of Ireland are more beautiful to me than all the sandy beaches and turquoise waters in the world. I know. I’m odd. [Read more…]

Vegetable and Four Cheese Stuffed Shells

Boy, the Italians sure know what they are doing with food. I could stay happily fed for the rest of my life with all the varieties of cheese, pasta and red sauce from that region. This by far my favorite vegetarian dinner. Full of spinach and broccoli and oozing with cheesy goodness wrapped in a pasta shell and smothered with rich tomato sauce. You could easily turn this into a lasagna by layering the cheese mixture with noodles and sauce. Or, mini individual  appetizers by layering it with wonton wrappers, and sauce in a muffin tin. All of them would be absolutely delicious! [Read more…]

Spanakopita (Spinach Triangles)

My husband says I move 20% faster than a normal person. He says it’s how I get so much done every day. Also, why I trip over toys constantly and frequently stub my toes on corners, door jams, chair legs, table legs and other people’s feet. Usually I consider my super speed a blessing. Not so much when working with phyllo dough. It is a little tricky, very thin and requires careful methodical preparation. Which is probably why I’ve never used it much. I know my limitations. Slow and steady is most certainly not a strength of mine. For this traditional Greek appetizer, I was willing to give it my best shot. The payoff of flaky, crisp triangles bursting with melty cheesy spinach was totally worth it the effort.
[Read more…]

Pizza! Pizza!

As part of my (and my hubby’s) new budget, we’ve cut eating out from our life for a couple of months in order to try to pay down a big chunk of our car loan. As a result, I don’t get to go have my favorite pizza at The Rock, and I’ve been craving it for about a week. Today I decided to do something about it and made my own version from scratch. I started with homemade crust, then I made a quick alfredo sauce and loaded up the toppings. I finished the whole pie off with a drizzle of the alfredo and some fresh mozzarella cheese. The great part is that from this one batch of dough, I got two good-sized pizzas. I let my kids top theirs however they wanted…which ended up being sauce, pineapple and mushrooms (no cheese…they are bizarre children). And then made a fantastically grown up pizza for me and my honey. Way better than wrangling my kids while waiting for a table and paying over $60 for a meal out as a family. [Read more…]

Chicken Florentine Casserole

I had just put this casserole in the oven when my husband walked in the door from work today. The first words out of his mouth were “Man, something sure smells good!”. I responded with “It could be the bacon, or the sautéed mushrooms, spinach and onions. Or possibly the Parmesan cheese cream sauce.” It was at that moment that I knew without a doubt tonight’s dinner was going to be ah-mazing. Oh momma and was it ever!

Chicken Florentine is a classic dish that’s made by pounding chicken flat, rolling spinach, cheese and mushrooms inside, breading the rolls and then frying them. Much like Chicken Kiev or Chicken Cordon Bleu. I found the idea for a casserole version and could tell that with some adjustments it was going to be fantastic with much less work than the traditional rolled type. Chicken Florentine is normally served with rice, but I thought some nice mashed potatoes would be a much better vehicle for soaking up all the delicious creamy sauce in this dish. Mmmmmmm yummy!

[Read more…]

Artichoke Spinach Dip

Apparently I’m in the mood for all my favorite restaurant foods. As I am dealing with somewhat of a post-Christmas deficit in my bank account and cannot go out to eat, I’m recreating them at home. Artichoke Spinach Dip is pretty much a perfect food in my opinion. If I could get away with eating it all the time, I totally would. This recipe caught my eye because it claimed to recreate the dip they serve at Applebees, which I love. The problem is, I had a bad experience a couple of years ago and haven’t ordered in a restaurant since. This is my chance to eat it again, without fear of being mildly poisoned. Hooray!! Prep time for this dip is about 5 minutes. Just throw it in a bowl, mix, spread and bake. Ooooey, cheesy goodness. Perfection! [Read more…]

%d bloggers like this: