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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Spinach, Artichoke Rotini Casserole

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    Spinach, Artichoke & Rotini Casserole

    1 package tri color rotini noodles cooked el dente
    1/2 can Artichoke hearts drained and chopped. (save the rest for a salad)
    1/2 package fresh spinach chopped wilted and drained. (or frozen thawed and well drained)
    3 cups of favorite spaghetti sauce

    Sauté in olive oil and 1 cup Chardonnay
    1 onion chopped fine
    1/2 lb mushrooms chopped
    3 cloves garlic Minced fine
    1 tsp fresh rosemary. (I used some dried leaves I pre soaked in the microwave a bit)
    After wine has cooked away stir in spinach and artichokes.

    Wisk together
    2 eggs
    1 14 oz can vegetable broth
    2 Tbsp flour
    1 pkg feta cheese with herbs and garlic
    1/2 cup Parmesan cheese (I like to use a 5 cheese blend)
    4 cups mozzarella or more if you like a lot of cheese like I do.

    Layer like a lasagna into deep baking dish that has been sprayed with cooking spray or olive oil, Noodles, veggies, cheese, sauce, repeat
    Cover tightly with foil and bake @350 for 1 hour
    Remove foil and add a thick layer of mozzarella cheese then put back in oven until bubbly.
    Allow to rest 15 minutes before serving.

    I make this into loaf sized dishes makes 3 dishes and two can be frozen for baking later for quick meals. If defrosted bake as above. If baking from frozen you'll need to increase baking time to two hours.
    Last edited by bullmama; 01-26-2014 at 01:27 PM.

  2. #2

    Re: Spinach, Artichoke Rotini Casserole

    Yum, that looks awesome!

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