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Spinach Artichoke Bake

6 ounces farfalle pasta
1/2 small onion, chopped
1 clove garlic, minced
1/2 tablespoon butter
1 egg
2/3 cup milk
1 teaspoon Italian seasoning
1 cup mozzarella cheese
1 jar (6 ounces) artichoke hearts, drained
1 package (10 ounces) frozen spinach, thawed and drained
2 Roma tomatoes, chopped & seeded
1/4 cup shredded Parmesan cheese

1/4 cup butter, melted
1/4 cup bread crumbs
1 teaspoon paprika
3 tablespoons shredded Parmesan cheese

1. Preheat the oven to 350 degrees.
2. Cook the pasta according to the package directions and drain.
3. In a medium skillet saute the onion and garlic in the butter over medium heat for about 5 minutes or until the onion is tender, stirring occasionally.  Remove from heat.
4. In a large bowl, whisk together the egg, milk and Italian seasoning.
5. Stir in the mozzarella cheese, artichokes, spinach, tomatoes, Parmesan cheese, pasta, onion and garlic.
6. Transfer to a 2.5 quart casserole dish.
7. Bake, covered, for 20 minutes.
8. In a small bowl, combine all ingredients for the topping.  Sprinkle the mixture over the pasta.
9. Bake, uncovered, for an additional 10 minutes or until golden.

~Recipe inspired by Better Homes & Gardens

THIS RECIPE PROUDLY LINKED TO: It’s A Blog Party, Couponing And Cooking, Flour Me With Love, All The Small Stuff, Balancing Beauty and Bedlam, Mandy’s Recipe Box, My Sweet & Savory


  1. @Chaya- I’m not a huge fan of artichokes by themselves but I enjoy them in dishes like these, expecially with spinach because it does help cover some of its flavor.

    Is that horrible of me to be saying something negative about an ingredient in my own recipe??? 🙂

  2. Thanks for linking this to My Meatless Mondays. I am not sure if I like artichokes and have been thinking about trying them out. This sounds like there are enough flavors present to blend in, just in case, I am not in love with them. I adore spinach.

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