Spinach Artichoke Pasta Bake
7 points, 4-6PP, 6SP blue, green & purple, as recipe states however if you use whole wheat pasta it is 4SP on purple
Servings: 6
Ingredients
- 2 cups measured uncooked cooked high fiber pasta (see picture below to see my brand)
- 4 oz softened light cream cheese
- 1/4 cup light sour cream
- 1/4 cup reduced calorie mayo
- 2 garlic cloves diced
- 4 cups fresh chopped spinach
- 6 oz can artichoke hearts drained
- 1/3 cup light shredded mozzarella
- 1 Tbsp finely grated parmesan cheese
- Dash of salt & pepper
Instructions
- Preheat the oven to 350F and spray a 9x13 casserole dish with some nonstick cooking spray.
- While the pasta is cooking according to the package instructions, mix together the cream cheese, sour cream, mayo, artichoke, spinach, garlic, salt, pepper, and mozzarella in a large bowl. Toss in the cooked, drained pasta and mix well.
- Spread the pasta mixture out into the casserole dish then sprinkle the parmesan cheese on top and bake in the oven for approx 25 minutes.
- Remove from the oven, and allow it to cool for 5 minutes. Cut the casserole into 6 equal servings.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 23g | Protein: 11g | Fat: 10g | Saturated Fat: 3.6g | Sodium: 348mg | Fiber: 5g | Sugar: 4g