Artichoke Pasta Casserole Recipe

Ingredients for Artichoke Pasta Casserole

• Pasta Shells
• 14 ounces canned artichoke hearts (drained)
• 2 tablespoons butter
• Mushroom
• Red Onion
• 1 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup dry white wine
• Oregano Leaves
• Seasoning Salt
• Paprika
• Pepper
• Garlic Powder
• Tomatoes

How to Make Artichoke Pasta Casserole

1. Cook 1 pound pasta according to package directions.
2. Rinse the cooked pasta under cold water and drain thoroughly.
3. While the pasta cooks, sauté 8 ounces of sliced mushrooms and 1/2 cup chopped onion in 2 tablespoons of butter until softened. Set aside.
4. In a large bowl, combine the cooked pasta, 14 ounces of canned artichoke hearts (drained), the mushroom mixture, 1 cup grated Parmesan cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, 1/4 cup dry white wine, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and salt and pepper to taste.
5. Pour the mixture into a greased 9x13 inch casserole dish.
6. Top with 1 cup sliced fresh tomatoes.
7. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.
8. Garnish with fresh oregano before serving (optional).