Artichoke, Spinach. Tomato and Mushroom Pasta Bake

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Nutritional Info
  • 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

View full nutritional breakdown of Artichoke, Spinach. Tomato and Mushroom Pasta Bake calories by ingredient
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Don't question, just nom! Don't question, just nom!
Number of Servings: 10


    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


Serve with steamed veggies of your choice. Replace some of the mozzarella with another cheese for different flavor.


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

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