Description
If your favorite spinach artichoke dip and a bubbling cheesy pasta had a baby, this would be it. Creamy, cozy, and easy enough for a weeknight. Think three cheeses, garlicky goodness, and artichoke hearts peeking through every bite.
Ingredients
Scale
- 16 oz rigatoni pasta
- 1 cup reserved pasta water
- 1 tbsp butter
- 4 garlic cloves, minced
- 8 oz cream cheese
- ½ cup sour cream
- ½ cup Parmesan cheese
- ½ tsp red pepper flakes
- 8 oz fresh spinach (or 5 oz frozen, thawed and drained)
- 24 oz artichoke hearts in water, roughly chopped
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Cook pasta until al dente; reserve 1 cup of pasta water.
- In a large pot, melt butter and sauté garlic until fragrant.
- Whisk in cream cheese and pasta water until smooth.
- Stir in sour cream, Parmesan, and red pepper flakes.
- Add pasta, spinach, and half the artichokes; toss until spinach wilts.
- Season with salt and pepper.
- Transfer to a baking dish, top with mozzarella and remaining artichokes.
- Bake 15 minutes until bubbly; broil for 1–2 minutes for a golden top.
Notes
Use any pasta you have on hand—penne, ziti, or shells all work. For a one-pot version, use an oven-safe skillet from start to finish. Add cooked chicken or shrimp to make it heartier.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg