Vegetarian

Artichoke, Spinach. Tomato and Mushroom Pasta Bake is for Dinner.

Artichoke, Spinach. Tomato and Mushroom Pasta Bake takes 15 minutes to prepare.

Artichoke, Spinach. Tomato and Mushroom Pasta Bake takes 15 minutes to cook.

Artichoke, Spinach. Tomato and Mushroom Pasta Bake makes 10 servings.

The ingredients for Artichoke, Spinach. Tomato and Mushroom Pasta Bake are:

10 oz mini shell pasta
4 ounces cream cheese
2 cups part skim mozzarella
1 large tomato, diced
1 package mushrooms, diced
2 cups baby spinach, wilted
1 14 - 15 ounce can artichoke hearts diced
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp thyme
1 tsp celery salt
1/2 tsp black pepper
1 Tbsp garlic powder

Here is how you make Artichoke, Spinach. Tomato and Mushroom Pasta Bake:

Preheat oven 425 F.Prepare the pasta as according to instructions. Line spinach at the bottom of the colander, then drain the pasta over it to wilt. Combine back in the pan, add in cream cheese and begin to mix. In separate bowl, combine tomatoes, artichokes, mushrooms and all spices. Mix well to coat, then add to the noodles/spinach/cream cheese mix. Once all have been combined well, pour into a 9x12 glass baking dish, cover in cheese and bake for 15 - 20 mins, until the cheese is melted and slightly browning. Serving Size:?Makes 10 servings

The nutritional information for Artichoke, Spinach. Tomato and Mushroom Pasta Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 216.5

• Total Fat: 8.1 g
• Cholesterol: 25.6 mg
• Sodium: 338.9 mg
• Total Carbs: 25.0 g
• Dietary Fiber: 1.9 g
• Protein: 10.8 g

The dietary needs meet for Artichoke, Spinach. Tomato and Mushroom Pasta Bake is Vegetarian