Spinach-artichoke Pasta Bake
Spinach and artichoke are a winning combination. In this cheesy, whole-grain pasta dish, the flavorful duo is bolstered by bright tomatoes.
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Cooking tools:
- Baking dish
- Oven
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Can opener
- Stove
Ingredients
- 6 oz. whole-grain rotini
- 1 tsp. olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 Tbsp. plain, nonfat Greek yogurt
- 2 oz. low-fat cream cheese
- ¼ cup grated Parmesan cheese
- 10 oz. frozen chopped spinach, thawed and squeezed of excess moisture
- 1 (13½ oz.) can artichoke hearts, rinsed and chopped
- 4 plum tomatoes, chopped
- ¼ cup shredded low-fat mozzarella
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