Spinach Artichoke Jalapeno Bake - CATELLI®
Spinach, artichoke, and jalapeno baked with Catelli Gluten Free Fusilli and creamy sauce. Perfect comfort food in 45 minutes!
Ingredients
- 1 pkg (340 G) Catelli Gluten Free Fusilli -
- Light cream cheese - 250 g
- Greek yogurt - 2 cups (500 mL)
- Unsalted butter - 1/2 cup (125 mL)
- Parmesan cheese, reserve 1/2 cup for topping - 2 cups (250 mL)
- Red pepper, diced - 1
- Spinach, thawed and excess liquid squeezed with paper towel - 300 g
- Jarred jalapenos - 1/4 cup (60 mL)
- Artichoke hearts, drained - 1 can (398 mL)
- Minced garlic - 1 tbsp (7 mL)
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