Spinach and Artichoke Pasta
Turn spinach and artichoke dip into a meal.
Ingredients
- 8 oz. macaroni noodles
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 4 oz. fresh spinach stems removed
- 8 oz. canned artichoke hearts drained and roughly chopped
- 1/2 cup cooked, chopped chicken or bacon optional
- 2 cups heavy cream
- 1 cup grated parmesan
- 2 oz. mozzarella
Instructions
- Preheat oven to 400 degrees.
- Cook pasta until it's 2 minutes away from done. Drain and set aside.
- Heat oil in a large skillet over medium.
- Add garlic and red pepper flakes. Cook until fragrant.
- Add spinach and stir frequently until wilted.
- Add artichokes, salt and pepper. Cook for 2 minutes.
- Add chopped chicken or bacon. Cook until warm.
- Stir in cream and bring to slight simmer.
- Stir in parmesan until melted.
- Turn off heat and add the pasta to the skillet.
- Transfer mixture to a two-quart casserole pan. Sprinkle with mozzarella.
- Bake for 20-25 minutes until bubbling and just beginning to brown.
Notes
Bacon could be a good substitute for chicken.
If you’re in a hurry, you wouldn’t have to bake it, but I think it’s way better that way.
Adapted from https://cooking.nytimes.com/recipes/1020080-baked-spinach-artichoke-pasta