Thread: Spinach, Artichoke Rotini Casserole

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.