Thursday, May 10, 2012

Creamy Spinach Artichoke Meatball Pasta

14-16 oz. of shell pasta
1 Tbsp. of olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
8 oz. of neufchatel cream cheese(1/3 less fat cream cheese), softened
1 cup of sour cream
3/4 cup of shredded Parmesan cheese
1 Tbsp. of lemon juice and lemon zest
10 oz. of frozen spinach, thawed with excess water squeezed off or about 2 1/2 cup of fresh microwaved for about 45sec with 3 Tbsp. of water, chopped
1 14oz. can of artichoke hearts, drained, rinsed and chopped
18-20 Turkey Italian Meatballs, roughly chopped
1 1/2 cups of Mozarella cheese
1/4 cup of pasta water
Salt and Pepper to taste

Heat oven to 425 degrees F.
Prepare pasta according to package instructions. Save 1/4 cup of the pasta water BEFORE you drain it.  Heat oil in the pan on medium-low.  Add onions and cook until translucent.  Add garlic and cook for another minute.  In a large bowl mix cream cheese, sour cream, Parmesan, lemon juice and zest.  Once onions and garlic are finished, add those to the cream mix.  Then add the pasta and mix.  Then add spinach, artichoke hearts, pasta water and meatballs.  Mix until everything is fully combined.  Pour into a 9x13 dish.  Salt and pepper to taste.  Sprinkle mozzarella over the top.  Place in the oven(uncovered) and bake for 10-15 minutes or until golden brown on the top.

No comments:

Post a Comment