Spinach & Artichoke Casserole

Casseroles are great because you can get most of your food groups in one dish, and the addition of artichokes in this recipe separates it from the tater tot hotdishes (that’s Minnesotan for “casserole”) of this world. It goes together quickly. I’ve often made it before work and thrown it in the fridge when I know I need dinner on the table in a hurry. It only takes about 30 minutes to assemble, and another 25-30 minutes to bake. If you can’t eat it all in one sitting, no problem. It’s even better left over, too! Side note, this is the meal I bring to friends who are homebound—whether having just had a baby or healing from surgery-—and it’s ALWAYS a hit.

I first found the recipe on the Better Homes & Gardens website. If you’re a Trader Joe’s fan, you’re in luck, because their Parmesan Romano Alfredo Sauce is perfectly suited to this recipe. In fact, you can pick up all the ingredients at Trader Joe’s. I couldn’t find the suggested orzo pasta last time I shopped for ingredients, so I bought the Harvest Grains Blend of Israeli couscous, orzo, baby garbanzo beans, and red quinoa, and loved it because it has more texture. My other changes to the BH&G recipe? Added minced garlic, used a can of artichokes instead of frozen, subbed regular Alfredo for the light Alfredo (go big or go home), and used white cheddar cheese instead of reduced-fat Italian blend cheese. The ingredients and process below reflect my tweaking of the original recipe.

Serves 8

2 cups dried Trader Joe’s Harvest Grains Blend or orzo pasta
1 tablespoon vegetable oil
1 yellow onion, chopped
1 sweet red pepper, chopped
1-2 cloves of garlic, minced
12 ounces turkey (or chicken) breast tenderloin, cut into bit-sized pieces
4 cups fresh spinach, chopped
1 (14-ounce) can of artichoke hearts, drained and quartered
1 (16-ounce) jar of Alfredo pasta sauce
1 cup shredded white Cheddar cheese
1/4 – 1/2 cup Panko bread crumbs

Preheat oven to 350° Fahrenheit. Have a 9″x13″ (or 2-quart square) baking dish ready to fill. Cook couscous blend or pasta according to package directions; drain and set aside.

While pasta is cooking, heat oil in large non-stick skillet set on medium-high heat, then add onion. Sauté until onion is translucent. Add red pepper, and sauté 1-2 minutes. Add garlic and stir until combined. Add turkey or chicken to hot skillet and cook for 6-8 minutes, or until the meat is no longer pink. Stir occasionally. Transfer meat mixture to large bowl and stir in drained pasta, spinach, artichoke hearts, Alfredo sauce, and cheese. Stir to coat all ingredients. Spoon mixture into baking dish.

Bake for 15 minutes, uncovered. Sprinkle with Panko bread crumbs. Bake for another 10-15 minutes, or until heated through, and Panko is lightly browned. Let stand for 10-15 minutes before serving. (Ummmm… we never do. Just dig in!)