Spinach and Artichoke Pasta Bake

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• 14 oz of bowtie pasta
• 1 Tbsp Olive Oil
• 1 Cup of Chopped Onion
• 3 Cloves of Garlic ( Minced)
• 1 Cup of Sour Cream
• 4 oz of Cream Cheese ( Room Temperature)
• ¾ Cup of Parmesan Cheese
• 1 teaspoon Lemon Juice + Zest
• 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
• 13.5 Can of Artichoke Hearts rinsed and chopped
• 1 Cup of Mozzarella
• ½ Teaspoon of Salt
• 1 Teaspoon of Pepper

INSTRUCTIONS

1. Preheat Oven To 425
2. Cook pasta according to the box. Keep ¼ Cup of the Pasta Water before you drain the cooked pasta.
3. Heat oil in pan and cook onions for 8 - 10 minutes. Add garlic and cook for one minute.
4. In a large bowl - Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
5. Stir in spinach, artichokes, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ Cup of Mozzarella
6. Place mixture into greased 2.5 - 3 qt casserole dish and place the rest of mozzarella cheese on top
7. Place in the oven till golden brown on top - about 10 - 15 minutes.
8. Enjoy!
9. 
   
10. My sister brought me this meal after I had my first baby. It was delicious, and she even brought me an extra to put in the freezer for later.