Spinach Artichoke Pasta Bake
This is if spinach dip married macaroni and cheese. Comfort food at it's finest. For our family it was easy to mix the "green" parts in the food processor and then divide some of it for a VEGAN version that used an oat milk white sauce. Everyone gets to eat based on their preferences and needs ♥
Categories: Dinner
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
- 0 dash nutmeg
- 0 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.
Make your cheese sauce by melting butter in a sauce pan and adding your flour. Cook until all of the flour is well coated. Then slowly add your milk, whisking until smooth. Stir over medium heat until it begins to thicken slightly, then add your grated cheese and cubed cream cheese and stir until all melted.
Season to taste.
Drain pasta, combine with cheese sauce and veggies then bake in oven at 425° for 30 minutes.