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.
Recipe - The Fresh Grocer - Corporate
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
- Cook pasta according to package directions; drain well.
- Meanwhile, in a large skillet heat oil over medium heat.
- Add onion and garlic; sauté 5 minutes or until tender.
- In a large bowl combine yogurt, cream cheese and Parmesan. Stir onion mixture into yogurt mixture.
- Season with salt and pepper to taste.
- Add pasta, tossing gently to coat.
- Stir in spinach, artichoke hearts and broth, mixing well.
- Coat a broiler-proof 2½- to 3-quart casserole dish with nonstick cooking spray.
- Transfer pasta mixture to prepared dish. If cooking pasta immediately, preheat oven to 350°F and bake 20 minutes.
- Sprinkle with shredded mozzarella, and broil during the last 3 to 5 minutes of cooking.
- 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
Barilla Classic Penne N°72 Pasta, 1 lb, 1 Pound
On Sale! Limit 4
$1.75 was $1.99$1.75/lb
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
Chobani Nonfat Plain Greek Yogurt, 5.3 oz, 5.3 Ounce
$1.69$0.32/oz
Philadelphia Original Cream Cheese, 8 oz, 2 count, 16 Ounce
$6.79$0.42/oz
BelGioioso Freshly Shredded Parmesan Cheese, 5 oz, 5 Ounce
$4.99$1.00/oz
Birds Eye Chopped Spinach, 10 oz, 10 Ounce
$2.59$0.26/oz
Botticelli Quartered Artichokes, 10 oz, 10 Ounce
$8.29$0.83/oz
Swanson Vegetable Broth, 32 oz, 32 Ounce
On Sale! Limit 4
$2.49 was $2.79$0.08/oz
Biazzo Part Skim Mozzarella Cheese, 16 oz, 16 Ounce
On Sale!
$4.99 was $5.79$0.31/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
- Cook pasta according to package directions; drain well.
- Meanwhile, in a large skillet heat oil over medium heat.
- Add onion and garlic; sauté 5 minutes or until tender.
- In a large bowl combine yogurt, cream cheese and Parmesan. Stir onion mixture into yogurt mixture.
- Season with salt and pepper to taste.
- Add pasta, tossing gently to coat.
- Stir in spinach, artichoke hearts and broth, mixing well.
- Coat a broiler-proof 2½- to 3-quart casserole dish with nonstick cooking spray.
- Transfer pasta mixture to prepared dish. If cooking pasta immediately, preheat oven to 350°F and bake 20 minutes.
- Sprinkle with shredded mozzarella, and broil during the last 3 to 5 minutes of cooking.
- Serve warm.