Florentine Artichoke Bake

{Meatless Monday}


This is another new recipe with artichokes that has become a favorite!  It has so much flavor with the spinach, artichokes, and sun-dried tomatoes.  

Here's what you need:

8 oz. bow tie pasta
1 small onion, chopped
1 T butter
2 eggs
1 1/4 cup milk
1 tsp italian seasoning
1/4 tsp crushed red pepper
2 c. sliced mushrooms
2 c. shredded Monterey Jack Cheese
1 (14 oz.) can artichoke hearts, drained and quartered
1 (6 oz.) package fresh spinach,  coarsely chopped 
1/2 c. sun-dried tomatoes, chopped
1/4 c. parmesan cheese
1/2 c. bread crumbs
1/2 tsp paprika
1 T butter, melted

Cook and drain pasta; set aside.  Preheat oven to 350*.

Saute onions in butter for 5 minutes, until translucent.

Whisk together the eggs, milk, italian seasoning, and red pepper with 1/2 tsp salt and 1/4 tsp pepper. 

Add in mushrooms, monterey jack, artichokes, spinach, and 1/2 of the parmesan cheese. 
Combine sauce mixture with pasta.  Pour into 9X13 pan.   Bake, COVERED, for 20 minutes.

Combine the rest of the parmesan with the bread crumbs, paprika, and melted butter.  Sprinkle over the top of the pasta.  Bake 10 minutes more.

We served this when we had company and EVERYONE loved it!  Even the 9 kids that were all around the table...that makes it a true keeper.