Hello everyone! I'm Shannah from the blog Just Us Four and I am so excited to be back here sharing a recipe with you again this month. Cooking is a real passion of mine and taking classic recipes and making them in a new way is one of my absolute favorite things.
Spinach Artichoke dip is HUGE in the restaurant world. In fact, I don't think you will find many casual eating restaurants that don't have some form of the dish on the menu. Well, I wanted to enjoy the flavors spinach artichoke dip in a main dish instead so I created a spinach artichoke pasta bake. This dish is awesome because you can make it in advance and freeze it for later. Or, eat it right away...your choice.
Spinach Artichoke Pasta Bake
- Yield: 8 1x
Ingredients
- 12 oz rigatoni or penne
- ½ Tbsp oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp flour
- 2 ½ cups whole milk
- ½ tsp Sriracha
- ½ cup grated Parmesan cheese
- ½ cup shredded Pepper Jack cheese
- ½ cup shredded Swiss cheese
- 1 10oz package of frozen, chopped spinach, thawed and squeezed of excess moisture
- 1 can artichoke hearts, roughly chopped
- 2 tsp lemon zest
- ½ cup shredded Mozzarella cheese
- ½ cup panko crumbs
Instructions
- Cook pasta in boiling water 2 minutes short of the time listed as al dente on the package.
- Heat oil over medium heat. Add onion and garlic. Saute until softened, about 5 minutes.
- Add butter to the pan. Once melted, stir in flour and cook for 1 minute. Slowly whisk in milk. Let cook for 5 minutes or until mixture starts to thicken. Stir in Sriracha, Parmesan cheese. Swiss cheese and pepper jack cheese.
- In a large bowl, combine spinach, artichokes and lemon zest. Add pasta and cheese sauce. Stir well to combine.
- Pour pasta into 3 quart casserole dish sprayed with nonstick cooking spray. Top with shredded Mozzarella cheese and panko crumbs.
- Bake at 375 degrees for 10 minutes or until bubbly.
This has definitely become a favorite pasta in our house. If your family {or kids} aren't fan of a little spice, you can omit the Sriracha and swap our the pepper jack cheese for ½ cup of mozzarella instead.
I hope you enjoy this month's recipe and I can't wait to see you in May to share something new. Be sure to stop by my blog to get even more delicious recipes. I'd also love to connect with you on Facebook, Pinterest or Instagram!
Mary says
My tummy just growled. This looks amazing and I'm sure it's delicious. I love spinach dip!! And I love pasta!! I'll have to make this for sure. Thank you!
Shelley says
I made this tonight and it is fantastic!! love !!