Creamy Spinach-Artichoke One-Pot Shells

This comforting one-pot pasta is like spinach-artichoke dip in dinner form—and it’s also a sneaky way I get my 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!

Cooking Time25 Min Portions4 Servings

For a super-easy shortcut to thicker sauce, combine delicious, buttery Country Crock with cream cheese for an extra rich version.

INGREDIENTS

Kosher salt and black pepper
1 pound large shells or other short pasta, such as orecchiette or rotini
1 (12 ounce) jar quartered, marinated artichoke hearts, drained
1 (10 ounce) bag frozen spinach
½ cup (4 ounces) cream cheese (not whipped or low-fat)
½ cup (about 4 ounces) grated Parmesan cheese
2 tablespoons Country Crock Original*

INSTRUCTIONS

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.
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.