Spinach & Artichoke Pasta

A creamy sauce featuring marinated artichokes and fresh spinach bakes with pasta under a bed of shredded cheese, creating a vegetarian dinner the whole family will love!

8 oz. campanelle pasta

1 1/2 cups sour cream

1 cup milk

1 pkg. (1.6 oz.) garlic & herb sauce mix, such as Knorr

1 can (14 oz.) artichoke hearts, drained

1 pkg. (12 oz.) frozen chopped spinach, thawed and squeezed dry 1/2 cup shredded mozzarella-provolone cheese blend, about 2 oz. Cook pasta in boiling salted water according to the package directions until al dente. Drain and reserve.

Meanwhile, preheat oven to 400°F. Coat a shallow 1 1/2- quart baking dish with cooking spray. In large bowl, whisk together sour cream, milk and sauce mix until thoroughly blended. With spoon, stir in reserved pasta with artichokes and spinach.

Transfer pasta mixture to baking dish. Coat sheet of foil with cooking spray; cover baking dish with foil, cooking spray side down. Bake 15 minutes. Uncover; sprinkle top of casserole with cheese. Bake, uncovered, until cheese melts, about 10 minutes. Cool slightly before serving.

Servings: 6 Calories: 348 Protein: 13 g. Fat: 14 g. (7 g. sat.) Chol.: 39 mg. Carbs.: 43 g. Sodium: 691 mg. Fiber: 3 g. Sugar: 6 g. Kitchen time: 20 minutes. Total time: 45 minutes.