Spinach-Artichoke Pasta Bake

Spinach-Artichoke Pasta Bake - 3 Guiding Stars

Active Time

25 min.

Total Time

25 min.

Servings

4 (339 g)

Spinach and artichoke are a winning combination. In this cheesy, whole-grain pasta dish, the flavorful duo is bolstered by bright tomatoes.

Ingredients

6 oz. whole-grain rotini
1 tsp. olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
6 Tbsp. plain, nonfat Greek yogurt
2 oz. low-fat cream cheese
¼ cup grated Parmesan cheese
10 oz. frozen chopped spinach, thawed and squeezed of excess moisture
1 (13½ oz.) can artichoke hearts, rinsed and chopped
4 plum tomatoes, chopped
¼ cup shredded low-fat mozzarella

Directions

Cook the pasta according to package directions. Reserve a ½ cup of the cooking liquid before draining the pasta.
Heat the oil in a medium skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender (8-10 minutes). Add the garlic and cook, stirring, until fragrant (1 minute).
Heat the broiler. In a large bowl, combine the yogurt, cream cheese, and Parmesan until well blended. Add the onion mixture and stir until combined.
Add the pasta to the bowl and toss to coat. Stir in the spinach, artichokes, tomatoes and enough of the pasta cooking liquid to make the mixture look just moist.
Spread the mixture in a 9″x9″ casserole dish. Sprinkle with the mozzarella. Broil until brown and bubbling (3-5 minutes).

Nutritional analysis per serving: Calories 305; Total Fat 8g (10% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 18mg (7% DV); Sodium 495mg (22% DV); Total Carbohydrate 46g (17% DV); Dietary Fiber 10g (36% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 20% DV; Iron 20% DV; Potassium 15% DV; Vitamin K 230% DV; Manganese 80% DV; Niacin 60% DV.