Spinach Artichoke Pasta Bake
Ingredients:
- 2 lb Rotini Pasta
- 1 lb Shredded Monterey Jack Cheese
- 1 Package cream cheese cubed
- 2 Cans Artichoke Hearts
- 1 lb Frozen Spinach
- 3 cup Milk
- 0.5 cup Butter
- 0.5 cup Whole grain flour
- dash nutmeg
- Salt and Pepper to taste
Directions:
Place drained artichoke hearts and spinach in food processor along with fresh basil, salt and pepper and pulse until the hearts are well chopped but still distict.
Drain pasta, combine with cheese sauce and veggies then bake in oven at 425° for 30 minutes.