6½ -ounce jar Mezzetta® Artichoke hearts, drained and coarsely chopped
6-ounce bag baby spinach, coarsely chopped
1 Tbsp olive oil
1 cup Newman’s Own® Alfredo Pasta Sauce
1/8 cup shredded parmesan cheese
Day-old French bread, sliced and toasted
Brush sliced bread with olive oil or melted butter and toast in a 425 degree oven until lightly browned. Remove toast and reduce oven heat to 400 degrees.
Over medium heat, gently sauté the artichoke hearts and spinach in olive oil until the spinach is wilted.
Stir in the Newman’s Own® Alfredo Pasta Sauce. Transfer mixture into a small oven-proof baking dish or gratin dish. Sprinkle with parmesan cheese and bake until bubbly. Serve immediately with toast.
Print this recipe Print