Spinach and Artichoke Pasta

One of my favorite appetizers (especially when it's chilly outside) is hot spinach and artichoke dip ... I could totally just down a bowl of it and call it a meal.  So I figured ... hey, why NOT turn it into dinner?  I did a little experimenting and came up with this recipe for a pasta dinner:


Ingredients:


1 egg
1 (8-oz.) package cream cheese
1/2 c. milk
1/2 c. shredded Parmesan cheese
4 small or 2 large cloves garlic, chopped
1 tsp. dried basil
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper
1 can artichoke hearts (approx. 14 oz.), roughly chopped
1 (10-oz.) box frozen chopped spinach, thawed and drained
1/2 c. shredded mozzarella cheese, divided
1 lb. penne pasta, prepared al dente

Directions:


Preheat oven to 375 degrees.

Beat egg in a large bowl.  Add cream cheese, milk, Parmesan, and 1/4 c. of the mozzarella; beat until smooth.  Add chopped garlic, basil, salt, garlic salt, and pepper; beat until mixed.  Spoon in spinach and artichoke hearts; stir until all ingredients are combined.  Add pasta; stir until coated.

Grease a 2 1/2 qt. casserole dish with nonstick cooking spray.  Spoon mixture into casserole dish; top with remaining 1/4 c. mozzarella cheese.  Bake for 18 - 20 minutes, or until just browned on top.  Season with additional salt and pepper to taste.