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Spinach Artichoke Jalapeno Bake
This gluten free spinach artichoke pasta recipe is the ultimate comfort food. Mac and cheese meets spinach and artichoke dip, topped with parmesan and jalapenos.
Course
Main Course
Cuisine
American
Keyword
baked pasta, casserole, pasta, Spinach Artichoke Jalapeno Bake
Cook Time
1
hour
hour
Total Time
1
hour
hour
Servings
6
Calories
738
kcal
Author
The Bewitchin Kitchen
Ingredients
1
box
Catelli Gluten Free Fusilli
For the sauce:
1
cup
light cream cheese
250g
2
cups
greek yogurt
I used 0%
1/2
cup
unsalted butter
2
cups
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
jarred jalapenos
1
can
artichoke hearts
drained (380ml)
1
tbsp
minced garlic
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
Cook the pasta according to box instructions, while you cook the sauce.
For the spinach artichoke jalapeno sauce:
In a medium pot, over medium heat add the cream cheese, greek yogurt, butter, and 1 1/2 cups of the parmesan cheese. Stir until melted.
Add the rest of the ingredients and let simmer for roughly five minutes, enough to let the garlic and jalapenos do their thing.
Arrange the pasta bake:
Drain the pasta and add to a casserole dish sprayed with non-stick spray.
Pour the spinach artichoke jalapeno sauce over the fusilli and combine.
Top with remaining 1/2 cup of parmesan cheese and toss it in the oven for 30 minutes.
Serve warm.
Nutrition
Serving:
1
g
|
Calories:
738
kcal
|
Carbohydrates:
68
g
|
Protein:
31
g
|
Fat:
38
g
|
Saturated Fat:
20
g
|
Cholesterol:
88
mg
|
Sodium:
1080
mg
|
Potassium:
553
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
6965
IU
|
Vitamin C:
58.1
mg
|
Calcium:
597
mg
|
Iron:
3.2
mg