Heartburn-friendly vegetarian recipe.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 6 oz small rotini pasta, without salt or fat
- Nonstick vegetable cooking spray
- 1 tbsp olive oil
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 1 (10 3/4 oz) can low-fat cream of celery condensed soup
- 1 cup 1% milk
- 1/8 tsp ground nutmeg
- 1, 10 oz package frozen chopped spinach, thawed
- 1/2 (13 3/4 oz) can water-packed artichoke hearts, drained and sliced in half
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
Preparation:
- Cook rotini pasta, drain well, and set aside
- Preheat oven to 350 degrees
- Over a medium-high heat, add olive oil to a large skillet sprayed with nonstick vegetable cooking spray
- Add celery and mushrooms and saute for 2 minutes
- Add cream of celery condensed soup, milk, nutmeg, and thawed chopped spinach. Stir well
- Remove from heat and set aside
- In a 9 x 13 baking dish sprayed with nonstick vegetable cooking spray, pour cooked rotini pasta in the bottom of the dish
- Pour the spinach-soup mixture evenly over the pasta
- Layer the sliced artichoke hearts on top
- Mix the feta and mozzarella cheese together in a small bowl and then spread cheese evenly over the artichoke hearts
- Bake uncovered for 45 to 50 minutes
