Ingredients
The following ingredients have 7 Servings
- 8 oz. campanelle pasta
- 4 ounces fresh asparagus (cut in 2" pieces, about 2 cups)
- 1 (10 oz. ) pkg. frozen cream spinach, thawed
- 1 (8 oz. ) pkg. garlic & herb gourmet spreadable cheese, at room temperature, such as President's Rondele*
- 1 cup (4 oz. ) shredded mozzarella or Fontina cheese, divided
- 1/2 cup milk
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 (14 oz.) can artichoke hearts, drained, quartered
- 1/2 cup sundried tomatoes in oil, patted dry, chopped
- 1/2 cup seasoned panko breadcrumbs
Instruction
- Preheat oven to 375F. Coat 8-cup baking dish with cooking spray.
- Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking time; drain.
- Meanwhile, in large bowl combine spinach, spreadable cheese, 1/2 cup mozzarella, milk, salt and pepper, stirring until blended.
- Add hot pasta with asparagus, artichoke hearts and sundried tomatoes, stirring until evenly coated. Transfer to prepared baking dish. Bake, covered, 25 minutes.
- Uncover, top with Panko and remaining 1/2 cup mozzarella. Bake, uncovered, additional 10 minutes or until cheese is melted, breadcrumbs are golden and mixture is heated through.
