baked spinach + artichoke pasta

This recipe comes from BudgetSavvyDiva.com, it was so good I had to share it! I made a few minor changes to make it higher in protein and lower in fat.

Serves 8

orecchiette means "ears"

You'll Need:

Orecchiette- 16 oz. (or other short pasta)

Fresh Spinach- 15 oz. 

Artichokes-  13.5 can, rinsed & chopped

Fat Free Cream Cheese- 8 oz.

Cottage Cheese- 2 cups (16 oz.)

Parmesan Cheese- 1 cup

Onion- 1

Garlic- 3 cloves, minced

Lemon Juice- 1 tsp.

Preheat Oven To 425.

Cook pasta according to the box. Save 1/4 cup of the pasta water before you drain.

Heat oil in pan or pot and cook onions for 4 minutes on medium-low heat. Add garlic and cook for one minute. Add spinach until wilted.

In a large bowl – mix cream cheese, cottage cheese, Parmesan, lemon juice.

Add pasta and mix. 

Stir in artichokes, spinach, garlic and onions and 1/4 cup of cooking liquid from the pasta. Season with salt & pepper.

Place mixture into greased 2.5 – 3 qt. casserole dish and sprinkle with more cheese on top if desired.

Bake till golden brown on top – about 10 – 15 minutes.