This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & Lactalis American Group but all my opinions are my own. #pmedia #MealSolutionMatch http://my-disclosur.es/OBsstV
There is an unmistakable chill in the air reminding us that those warm days of Summer are now behind us and there is much colder weather on its way. I have to admit that I’m not much of a Winter hater. I mean, I love comfy sweaters, heavy blankets, boot weather, and snuggling. And if there’s one thing that I really love about the cold weather, it’s sitting down to a big bowl of pasta!
There’s something so comforting about pasta. Maybe it’s because it evokes thoughts of Sunday pasta dinners with the family, hearty sauces, and the way pasta just fills your belly. But it’s also an excellent way to warm up when it gets cold outside! During the Fall and Winter months, I’m likely to make pasta at least once a week. And there’s always leftovers to warm us up all over again the next day!
I’ve been trying to add a little pizazz to our weekly meal menu. I often feel like we eat the same meals over and over again. So I’ve been experimenting with pasta’s versatility and using different flavor combinations to enhance our dinner menu.
During a recent trip to Stop and Shop, I picked up ingredients to make a pasta bake based off of one of my all-time favorite dips – spinach and artichoke dip. It’s so easy to make because everything gets baked together in one dish (well, after you cook a few things first). It’s so good!
My secret to making this spinach and artichoke pasta bake is using Johnsonville Sweet Italian sausage, Barilla Farfalle pasta, and Galbani low moisture mozzarella. Johnsonville’s sausage is made with a delicious blend of flavors and spices. It’s the perfect protein option for pasta dishes!
I always love using Barilla pasta because it’s made al dente every time! Barilla also makes a fantastic Garlic Alfredo sauce that I used in this dish. Their sauces are made with quality, all-natural ingredients so you can feel good serving it to your family. And I used Galbani low moisture mozzarella cheese. It’s great for shredding and has the perfect melt!
- 1/2 box Barilla Farfalle pasta, cooked according to package
- 1 package Johnsonville Sweet Italian sausage, cooked through and sliced
- 1 bag of baby spinach
- 2-3 garlic cloves, chopped
- 2 - 6.5oz. jars of artichoke hearts, drained
- 1 1/2 cups button mushrooms, sliced
- 1 jar Barilla Garlic Alfredo sauce
- 1/2 cup Galbani Whole Milk Low Moisture Mozzarella Cheese "for shredding," grated
- Extra virgin olive oil
- Salt and pepper, to taste
- Preheat oven to 350º and grease a casserole dish with non-stick cooking spray.
- Heat 1 tbsp. olive oil in a skillet.
- Add garlic, mushrooms, and spinach. Cook until mushrooms have softened and spinach has wilted down.
- Next, add the pasta, sausage, and spinach mixture to the casserole dish. Mix in artichoke hearts.
- Add jar of Garlic Alfredo sauce and stir to combine.
- Top pasta bake with shredded mozzarella and bake in the oven for 20-30 minutes, or until cheese has melted and the pasta is warmed through.
- Fold cheese into the pasta bake making sure it's combined well.
- Serve warm with crusty Italian bread.
Next time you are at your local Stop and Shop be sure to grab Barilla Pasta, Johnsonville Italian Sausage and Galbani Cheese to make a dinner everyone will enjoy!
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