Description
12 oz pasta (penne or rotini)
1 tbsp olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup ricotta cheese
½ cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish.
Cook pasta according to package directions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in spinach and artichoke hearts, cooking for another 2 minutes until the spinach is wilted.
In a large mixing bowl, combine ricotta, sour cream, heavy cream, oregano, basil, red pepper flakes, salt, and black pepper. Stir in the cooked pasta and
spinach-artichoke mixture.
Transfer the mixture to the prepared baking dish and top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 380 per serving Servings: 6 servings
