Imagine a dish that combines the creamy, cheesy goodness of your favorite spinach artichoke dip with the comforting embrace of a hearty pasta bake. This mouthwatering recipe is about to become your new obsession, transforming a classic appetizer into a show-stopping main course that will have everyone begging for seconds. Prepare to elevate your dinner game with a recipe that's both incredibly delicious and surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 8 oz pasta
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine cream cheese, sour cream, minced garlic, salt, and pepper. Mix until smooth and well blended.
- Chop the spinach and artichoke hearts into small, uniform pieces. If using canned artichoke hearts, drain and pat dry before chopping.
- Fold the chopped spinach and artichoke hearts into the cream cheese mixture, ensuring even distribution.
- Add the cooked pasta to the mixture and gently stir to coat all pasta with the creamy sauce.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
- Sprinkle shredded mozzarella cheese and grated parmesan cheese over the top of the pasta.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown and the edges are bubbly.
- Remove from oven and let cool for 5 minutes before serving to allow the dish to set.
- Garnish with additional chopped parsley or green onions if desired, and serve hot.
Tips
- Use fresh ingredients whenever possible - they make a huge difference in flavor and texture.
- Make sure to drain and pat dry the artichoke hearts to prevent excess moisture in the dish.
- For extra richness, you can substitute half-and-half for some of the sour cream.
- Don't overcook the pasta - aim for al dente, as it will continue to cook slightly in the oven.
- Let the dish rest for 5 minutes after baking to allow the cheese to set and make serving easier.
- For a crispy top, broil the dish for 2-3 minutes at the end of baking.
- Experiment with additional mix-ins like crispy bacon, red pepper flakes, or sun-dried tomatoes for extra flavor.
- This dish can be prepared ahead of time and refrigerated before baking - just add 10-15 minutes to the baking time.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 22g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
