Spinach Artichoke Jalapeno Bake

By Catelli  , , ,

September 27, 2016

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Mac and cheese meets spinach and artichoke dip, topped with Parmesan and jalapenos.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 4-6


1 PKG (340 G) Catelli® Gluten Free Fusilli

250 g light cream cheese

2 cups (500 mL) Greek yogurt

1/2 cup (125 mL) unsalted butter

2 cups (250 mL) Parmesan cheese, reserve 1/2 cup for topping

1 red pepper, diced

300 g spinach, thawed and excess liquid squeezed with paper towel

1/4 cup (60 mL) jarred jalapenos

1 can (398 mL) artichoke hearts, drained

1 tbsp (7 mL) minced garlic


Preheat oven to 350 degrees. Cook pasta according to box instructions.

In a medium pot, over medium heat add cream cheese, greek yogurt, butter, and 1 1/2 cups of Parmesan cheese. Stir until melted.

Add remaining ingredients and let simmer for approx. 5 minutes.

Drain pasta, add to a casserole dish sprayed with non-stick spray. Pour spinach artichoke jalapeno sauce over fusilli and combine.

Top with remaining Parmesan cheese; bake for 30 minutes. Serve warm.

thanks to Blogger Randa Derkson - when Randa’s not chasing her three year old son and scrubbing crayons off the wall, she's blogging over at The Bewitchin' Kitchen. She’s a student in nutrition, a lover of travel, and has a passion for health and wellness. She believes that whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one, lives are brought together at the kitchen table.


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Spinach Artichoke Jalapeno Bake