Spinach and Artichoke Mac and Cheese

• Vegetarian

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 3 cups Baby spinach
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 tbsp Parsley, fresh leaves

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Bread & Baked Goods

  • 1/2 cup Panko

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Greek yogurt
  • 1/4 cup Horizon organic milk, Reduced Fat
  • 1 (6-ounce package Horizon organic pasta shells & white cheddar cheese
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

Ingredients

• 1 (6-ounce) package Horizon Organic® Pasta Shells & White Cheddar Cheese
• 3 cups baby spinach, chopped
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/4 cup Horizon Organic® Reduced Fat Milk
• 1/4 cup Greek yogurt
• 1/4 cup freshly grated Parmesan
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Panko*
• 2 tablespoons chopped fresh parsley leaves

Directions

• Prepare pasta according to package instructions. Working quickly, stir in spinach, artichoke hearts, milk, Greek yogurt, Parmesan, butter, garlic powder and onion powder until the spinach has wilted; season with salt and pepper, to taste. Heat Panko in a large skillet over medium high heat. Cook, stirring, until browned and toasted, about 3 minutes. Serve pasta immediately, sprinkled with Panko and garnished with parsley, if desired.