Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Creamy Spinach-Artichoke One-Pot Shells

Creamy Spinach-Artichoke One-Pot Shells

Creamy Spinach-Artichoke One-Pot Shells

Tia Mowry’s comforting one-pot pasta is like spinach-artichoke dip in dinner form—and it’s also a sneaky way she gets her kids to eat their greens. The simplified method makes for easy cleanup—there’s only one pot, and no colander to wash because the pasta never gets strained. As it cooks, the water reduces and thickens with starch, making the base of an easy, luscious sauce. So easy, so delicious!

Tia Mowry’s comforting one-pot pasta is like spinach-artichoke dip in dinner form—and it’s also a sneaky way she gets her kids to eat their greens. The simplified method makes for easy cleanup—there’s only one pot, and no colander to wash because the pasta never gets strained. As it cooks, the water reduces and thickens with starch, making the base of an easy, luscious sauce. So easy, so delicious!

  • Prep time5 min
  • Cooking time20 min
  • Portions 4

Ingredients

  • Kosher salt and black pepper
  • 1 pound large shell pasta or other short pasta, such as orecchiette or rotini
  • 1 (12-ounce) jar quartered marinated artichoke hearts, drained
  • 1 (10-ounce) bag frozen spinach
  • 1/2 cup (4 ounces) cream cheese (not whipped or low-fat)
  • 1/2 cup (about 4 ounces) grated Parmesan cheese
  • 2 tablespoons Country Crock® Original Spread

      Instructions

      1. Put 4½ cups of water in a large pot or Dutch oven, and add 1½ teaspoons salt. Bring it to a boil over high heat and add the pasta shells. Stir, then cover the pot to bring the water back to a boil. When it’s boiling, reduce the heat to medium-high, uncover the pot, and stir well. Cook at a brisk simmer, uncovered and stirring often, until the shells are tender and the water is very much reduced, about 10 minutes.
      2. Add the artichoke hearts and frozen spinach, and cook, stirring, until the spinach is heated through. Turn off the heat and stir in the cream cheese, Parmesan cheese, and Country Crock. Stir well to completely combine and melt the cheese.* Season generously with black pepper. *If sauce is too thick, stir in additional Country Crock.
      Tia’s Tip: For a super-easy shortcut to thicker sauce, combine delicious, buttery Country Crock with cream cheese for an extra rich version.