Spinach Artichoke Casserole

There are two things I want to make clear.

1.  Not everything that is of the spinach-artichoke combo has to be dense and full of fat.
2.  Not every casserole has to be laden with heavy cheeses, butter/oil, and breadcrumbs.

For a study party i threw last week, I made a simple but healthy Spinach Artichoke Casserole for dinner.  Each serving is 294 calories.

Mmm, look at this thing of beauty!

I loved making this because it was something I could do hours ahead of time, and just stick in the oven when my friends got hungry.  It is so incredibly easy to make!  Just several main ingredients.  That's it!

Ingredients (8 servings):
-2/3 package of egg noodles
-1 jar pasta sauce
-1 10oz package (block) of frozen spinach
-1 can of artichoke hearts
-1.5 cups shredded cheese
-S&P
-italian seasoning

1.  Boil egg noodles.  Rinse in cold water when done to stop the cooking process.

2.  Here's the lovely block of spinach.

Take it completely out of the package.  Can you believe this entire thing is only 75 calories? 

AHHH it's naked!

Microwave it for about 5-7 minutes, or until defrosted completely.

3.  Drain the spinach by squeezing bunches in your fist.

4.  Open the artichoke. 

My friend Dani said she loves artichoke so much, she asked for it for Christmas. 

I laughed, but secretly thought this was a good idea.  Anyways, yes.  Chop it coarsely.

5.  Drain artichoke by squeezing bunches in your fist, just like you did with the spinach.

6.  Layer a 13X9 pan in this order: pasta, spinach, artichoke, sauce, cheese.

Let's try this again:
Pasta

Spinach

Artichoke

Sauce

Cheese

Then do it again.  Pasta, spinach, artichoke, sauce, cheese.  This means, use half of each ingredient for the first complete layer, then the second half for the second layer.  I don't know why i'm telling you this.  I guess I have just taught too many boys how to cook, and they need to be told things like that. 

7.  Top the casserole with a little S&P and some italian seasoning.

8.  Cover in foil and...

1. Bake it at 375F for 30 minutes OR
2. Store it in the oven if you're gonna make it in 5 hours or less OR
3. Store it in the fridge if you're gonna bake it in more than 5 hours

Either way, eventually you will bake it at 375F for 30 minutes.  Keep it covered in foil the whole time you cook to maintain the moisture so you don't dry it out.

When you pull it out of the oven the open the foil cover, you get the most sensational smell wafting through your kitchen!

There's something so wonderful about the combination of spinach and artichoke.  No wonder they always come to the dip party together.  Well, now you can enjoy the same great pairing in a casserole.

Omg my stomach just grumbled thinking about how good this was.  I think my study buddies enjoyed the meal as well.  I decided to serve it with some polenta to kinda dip into the spinachy sauce.

Hehe spinachy sounds bad.

So does artichokey.  HAHA!

Hope you're having a great Tuesday, friends! :)

For a printable version of this recipe, please click here.