INGREDIENTS
6 oz
pasta shells & cheddar cheese
3 cups
baby spinach
14 oz
artichoke hearts
1/4 cup
reduced fat milk
1/4 cup
greek yogurt
1/4 cup
parmesan
2 tbsp
butter
1/4 tsp
garlic powder
1/4 tsp
onion powder
4 servings
kosher salt and pepper
1/2 cup
panko
2 tbsp
parsley leaves