Spinach and Artichoke Pasta 19-07-15

Spinach and Artichoke Pasta


1 lb Italian sausage, removed form casing
6 oz small pasta shells
1/3 cup spinach and artichoke dip
1 cup frozen spinach, chopped
1/2 cup diced artichoke hearts
1/4 cup diced white mushrooms
1/4 cup peas
8-10 oil preserved sun-dried tomatoes cut into thin strips
1/4 cup mozzarella
1/4 cup cottage cheese
1 tablespoon salt
1 tsp salt


Fill a large pot with about 3 quarts water and salt, then heat to a boil. Brown sausages in a saute pan. Once pasta is al dente, drain pasta leaving about 1/4 cup water. Combine dip, cottage cheese, drained meat and vegetables into the warm pasta pot with remaining water. Stir until everything is equally distributed. Pour into a 12 inch square baking dish. Cover top with mozzarella cheese. Bake 15-20 minutes, at 425 degrees, uncovered, or until the cheese starts to brown.

Servings: 4-6


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