Ingredients:
16 oz. whole wheat garden elbow macaroni (any short noodle will work)
1 tbs. olive oil
1 cup chopped onion
3 cloves garlic
1 cup sour cream
4 oz cream cheese (at room temperature)
3/4 cup parmesan cheese
1 tsp. lemon juice + zest (didn't find this made much difference in flavor, but maybe I didn't put enough zest)
10 oz frozen spinach (thawed and excess moisture squeezed out)
13.5 oz can of artichoke hearts, rinsed and chopped
1 cup mozzarella
salt and pepper to taste
Instructions:
Preheat oven to 425.
Cook pasta according to package directions. Reserve 1/4 cup of the pasta water before you drain the cooked pasta. Heat oil in pan and cook onions 8-10 minutes. Add garlic and for one minute. In a large bowl, mix sour cream, cream cheese, parmesan, lemon, onions and garlic. Add pasta and mix. Stir in Spinach, artichokes and cooking liquid from the pasta, salt and pepper. Stir in 1/2 cup mozzarella. Place mixture into greased 2.5 - 3 quart casserole dish and place the rest of the mozzarella on top. Bake in preheated oven until golden brown on top. (About 10-15 minutes)
