SPINACH ARTICHOKE PASTA BAKE

 

This spinach artichoke pasta bake is seriously a favorite in our house! I’ve always been obsessed with spinach artichoke dip, so if you LOVE that as much as I do, this is right up your alley! It’s creamy and the flavors just shine through with this dish! It makes a lot, so if you want to make less you can easily cut this recipe in half! 

Ingredients:

• 1 lb bag of rigatoni pasta 
• 5 big cloves of garlic minced 
• 1 onion, diced 
• 14 oz can artichoke hearts drained and chopped (I recommend using plain artichokes, not the marinated ones)
• 10 oz roughly chopped baby spinach 
• 8 oz block of cream cheese
• 1 cup grated parmesan cheese 
• 1 cup grated mozzarella cheese
• 2 tbsp salted butter 
• 2 tbsp cups reserved pasta water 

Directions:

1. Cook pasta until al dente and drain, reserving 2 cups of pasta water 
2. In your pot add in your butter and cook your onion & garlic until soft 
3. Add in cream cheese, parmesan and reserved pasta water. Stir until melted and whisk in your corn starch 
4. Turn off the heat and stir in your cooked pasta, spinach and artichokes 
5. Spray your baking dish with nonstick spray & pour in your pasta mixture; spread it out evenly 
6. Top with your mozzarella and bake at 425 for 20 min or until it’s hot and the cheese is bubbly