This is my last day of spring break before classes resume next week. I wish I could say I spent my break travelling to some warm and sunny location, but instead, I stayed home and worked frantically on my thesis and various papers that I need to finish up for school. Initially I had plans to cook and bake a ton this week but writing and researching sucked up most of my time and I wasn’t able to cook as much as I’d hoped. Ah, life as a grad student!
I threw together this pasta early in the week and it was great. It made enough that I had leftovers for a few nights and it was the perfect comfort food meal after a day of studying!
- 14 oz. farfalle pasta (or other short pasta)
- 1 tbl. olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup sour cream (I used reduced-fat)
- 4 oz. cream cheese, room temperature (I used reduced-fat)
- ¾ cup shredded parmesan cheese
- 1 tsp. lemon juice
- 10 oz. frozen spinach, thawed and drained
- 13.5 oz. artichoke hearts, chopped
- 1 cup shredded mozzarella cheese, divided
- Salt & pepper to taste
- Preheat oven to 425 and butter a 2.5-3 qt. casserole dish.
- Cook the pasta according to the directions on the box. Reserve ¼ cup of the pasta water when you drain the pasta.
- Heat the oil in a skillet, when the oil is hot add the onion and cook for about 5 minutes until the onion has started to soften. Add the garlic and cook for another minute. Turn off the heat and set aside.
- Mix together the sour cream, cream cheese, parmesan cheese, and lemon juice in a large bowl. Add the onions, garlic, spinach, artichokes, ¼ cup of pasta water and ½ cup of mozzarella and stir to combine. Stir in the drained pasta then salt and pepper to taste.
- Pour into the greased dish and sprinkle the rest of the mozzarella cheese over the top.
- Bake for 10 to 15 minutes until golden brown on top.
Adapted from Budget Savvy Diva