Mac and cheese meets spinach and artichoke dip, topped with Parmesan and jalapenos.
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.
About the Author
Welcome back to the taste of pasta you love! Catelli’s unique 4 natural grain blend is made with the finest quality white and brown rice, corn and quinoa blended for a delicious taste and smooth texture that will surprise and delight your entire family. Catelli® Gluten Free pasta is produced in a dedicated gluten free facility.More Content by Catelli Gluten Free