Description
This comforting pasta bake transforms the beloved flavors of spinach and artichoke dip into a hearty, satisfying main course. Featuring tender penne or shell pasta smothered in a velvety, garlic-infused cream sauce with fresh spinach and tangy artichoke hearts, it is baked with a gooey mozzarella topping. It is the perfect weeknight meal that brings restaurant-quality indulgence to your dinner table with minimal effort.
Ingredients
8 oz medium-sized shells, penne, or rigatoni pasta
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
4 oz cream cheese, softened
1/2 cup grated parmesan cheese
2 cups fresh baby spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 1/2 cups shredded mozzarella cheese
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
In a large skillet over medium heat, warm the olive oil and sauté the onion until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Lower the heat, add the cream and cream cheese, whisking until smooth and melted.
Stir in the parmesan cheese, chopped spinach, and artichoke hearts, cooking until the spinach is wilted.
Combine the cooked pasta with the sauce, stirring well to coat.
Transfer the mixture to a greased baking dish and top evenly with mozzarella cheese.
Bake for 15-20 minutes, or until the cheese is melted and bubbling.
Notes
For a crunchy topping, sprinkle a tablespoon of panko breadcrumbs over the mozzarella before baking. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg