Artichoke & Spinach Casserole

It's a vegetable dish that's got everything you love: noodles, cheese, and the tastiest herbs from Colden's Freakin' Greek Rub.


  • 2 tablespoons Olive Oil
  • 1 White Onion, chopped
  • 1 cup Fresh Mushrooms, sliced
  • 4 Garlic Cloves, minced
  • 14 ounces Chicken Stock
  • 14 ounces canned Artichokes, drained & chopped coarse
  • 10 ounces Chopped Spinach, frozen
  • 1 teaspoon Rosemary, dried
  • 1 tablespoon Colden's Freakin' Greek Rub
  • 1 teaspoon Papa Doolittle’s Off the Rocker Rub
  • 24 ounces Jar Alfredo Sauce
  • 12 each Lasagna Noodles (no cook)
  • 4 cups Mozzarella Cheese, shredded
  • 2 cups Feta Cheese
  • 2 cups Cherry Tomatoes, halved
  • 2 tablespoons Chef Greg’s 4 Letter Rub


  1. Preheat recteq to 375°F and place a cast iron skillet inside the grill. Once recteq is up to temp, add oil to skillet, then add onion, and mushrooms; close lid and let cook until soft, stirring occasionally. Add garlic and cook for another 2 minutes.
  2. Next add stock, artichokes, spinach, rosemary, Colden's Freakin' Greek Rub and Papa Doolittle's Off The Rocker Seasoning. Bring to a simmer for 5 minutes. Add Alfredo Sauce to skillet and whisk it until well combined. Remove from recteq and set aside. In a large mixing bowl, combine the feta and mozzarella cheese.
  3. Pour on 1 cup of sauce into bottom of 13 by 9 inch baking dish and spread it around. Place a layer of 3 noodles on top of sauce and 1/3 of the cheese mixture; repeat layers 3 times. Top with remaining sauce and cheese. Lay the cherry tomatoes halves on top of cheese and sprinkle Chef Greg's 4 Letter Rub on top. Cover and place in recteq for 40 minutes, then uncover and cook for about 15 minutes longer or until noodles are soft. Remove from recteq and allow to cool for 10 minutes before serving.

Serving Suggestions:

Artichoke & Spinach Casserole is a delicious side for any of our main courses. Try it with BBQ Beef Ribs and you'll love it even more.