Mac and cheese meets spinach and artichoke dip, topped with Parmesan and jalapenos.
Spinach Artichoke Jalapeno Bake
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
1Preheat oven to 350 degrees. Cook pasta according to box instructions.
2In a medium pot, over medium heat add cream cheese, greek yogurt, butter, and 1 1/2 cups of Parmesan cheese. Stir until melted.
3Add remaining ingredients and let simmer for approx. 5 minutes.
4Drain pasta, add to a casserole dish sprayed with non-stick spray. Pour spinach artichoke jalapeno sauce over fusilli and combine.
5Top with remaining parmesan cheese; bake for 30 minutes. Serve warm.
Blogger Randa Derkson
When Randa’s not chasing her three year old son and scrubbing crayons off the wall, she's blogging over at The Bewitchin' Kitchen. She’s a student in nutrition, a lover of travel, and has a passion for health and wellness.