Ingredients for Artichoke Pasta Casserole
- 1 pound pasta shells
- 14 ounces canned artichoke hearts
- 2 tablespoons butter
- 8 ounces fresh mushrooms
- 1/2 cup chopped red onion
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup dry white wine
- 1 teaspoon dried oregano leaves, plus fresh oregano for garnish
- salt, to taste
- paprika (not found in recipe)
- pepper, to taste
- 1/2 teaspoon garlic powder
- 1 cup sliced fresh tomatoes
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How to Make Artichoke Pasta Casserole
- Cook 1 pound pasta according to package directions.
- Rinse the cooked pasta under cold water and drain thoroughly.
- 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.
- 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.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Top with 1 cup sliced fresh tomatoes.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly.
- Garnish with fresh oregano before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
28g
Fat
43g
Carbs
21g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Side Dishes Pasta Oven Easy European Microwave Dinner Party Holiday Event Vegetarian Italian Dietary One Dish Meal Comfort Food Pasta Rice And Grains Pasta Shells Taste Mood Equipment Presentation Served Hot