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Spinach Artichoke Jalapeno Bake

Mac and cheese meets spinach and artichoke dip, topped with Parmesan and jalapenos.
Comfort Food
Quick & Easy
Print
Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-14-6
Spinach Artichoke Jalapeno Bake
Catelli Gluten Free Fusilli

Ingredients

  • 1 pkg (340 G) Catelli Gluten Free Fusilli
  • 250 g Light cream cheese
  • 2 cups (500 mL) Greek yogurt
  • 1/2 cup (125 mL) Unsalted butter
  • 2 cups (250 mL) Parmesan cheese, reserve 1/2 cup for topping
  • 1 Red pepper, diced
  • 300 g Spinach, thawed and excess liquid squeezed with paper towel
  • 1/4 cup (60 mL) Jarred jalapenos
  • 1 can (398 mL) Artichoke hearts, drained
  • 1 tbsp (7 mL) Minced garlic

Cooking Steps

Step 1

Preheat oven to 350 degrees. Cook pasta according to box instructions.

Step 2

In a medium pot, over medium heat add cream cheese, greek yogurt, butter, and 1 1/2 cups of Parmesan cheese. Stir until melted.

Step 3

Add remaining ingredients and let simmer for approx. 5 minutes.

Step 4

Drain pasta, add to a casserole dish sprayed with non-stick spray. Pour spinach artichoke jalapeno sauce over fusilli and combine.

Step 5

Top with remaining parmesan cheese; bake for 30 minutes. Serve warm.