To make this #dinnerdoneby9am I fully prepare the casserole in the morning, without baking, then refrigerate all day and bake just prior to serving.
-1 lb. rotini pasta, fully cooked and drained according to package directions
-1/2 bag frozen spinach, thawed and squeezed with a kitchen towel
-1 (15 oz) can artichoke hearts, drained and chopped
-1 c mayo or yogurt
-1/2 c shredded Parmesan cheese
-1 c shredded mozzarella cheese
-1/2 Tbsp horseradish
-1 tsp each salt
-1/2 tsp black pepper
-2 cloves garlic, minced
-1/4 tsp nutmeg
-1/4 tsp cayenne pepper
Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a greased 13×9 inch casserole dish. Bake at 350 degrees for 25-30 minutes, cool 5 minutes, then serve.
