With just 6 ingredients and 25 minutes prep time, this spinach and artichoke pasta bake is as easy as it is cheesy!
What You Need
Original recipe yields 8 servings
2-2/3 cups whole wheat penne pasta, uncooked
1 can (14 oz.) quartered artichoke heart s, drained
1 pkg. (9 oz.) frozen creamed spinach, thawed
1/4 cup chopped red pepper s
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to pan.
Add artichokes, spinach, peppers, 1-1/2 cups mozzarella and Parmesan; mix lightly. Pour into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
Bake 25 min. or until heated through.
Prepare using your favorite small shaped pasta.
Short on time? Prepare recipe as directed, omitting the baking step. Serve immediately.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.