Description
A decadent and creamy pasta bake that transforms the classic spinach artichoke dip into a filling, family-friendly main course.
Ingredients
Scale
- 16 oz Penne or Rigatoni pasta
- 10 oz fresh spinach, chopped
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 4 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Boil pasta in salted water until 2 minutes before al dente; add spinach in the last 30 seconds, then drain.
- In a large bowl, mix softened cream cheese, sour cream, milk, garlic, and seasonings until smooth.
- Stir in artichokes, half the mozzarella, and half the parmesan.
- Fold the pasta and spinach into the sauce until well coated.
- Transfer to the baking dish and top with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Notes
Rich in fiber from spinach and artichokes, high in calcium, and perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 485 kcal