Description
A creamy and delicious Spinach Artichoke Alfredo Pasta Casserole that combines the rich flavors of spinach, artichokes, and Alfredo sauce for a comforting meal.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large bowl, combine the cooked pasta, chopped spinach, artichoke hearts, Alfredo sauce, garlic powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a healthier option, use whole wheat pasta.
- Feel free to add cooked chicken or shrimp for extra protein.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Spinach Artichoke Alfredo Pasta Casserole, pasta casserole, vegetarian casserole, Alfredo pasta