Spinach and Artichoke Dip Baked Pasta

Serves 1
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Directions

  1. 1Peel and rough chop 20 cloves of garlic.
  2. 2Peel and rough chop 20 cloves of garlic.
  3. 3Peel and rough chop 20 cloves of garlic.
  4. 4Sprinkle the chopped garlic with a little bit of salt.
  5. 5Sprinkle the chopped garlic with a little bit of salt.
  6. 6Sprinkle the chopped garlic with a little bit of salt.
  7. 7Crush the garlic a little bit with the side of your knife.
  8. 8Crush the garlic a little bit with the side of your knife.
  9. 9Crush the garlic a little bit with the side of your knife.
  10. 10Melt a knob of butter and start cooking the garlic over medium-low heat until nice and golden.
  11. 11Melt a knob of butter and start cooking the garlic over medium-low heat until nice and golden.
  12. 12Melt a knob of butter and start cooking the garlic over medium-low heat until nice and golden.
  13. 13Add black pepper and red pepper flakes to the cooking garlic.
  14. 14Add black pepper and red pepper flakes to the cooking garlic.
  15. 15Add black pepper and red pepper flakes to the cooking garlic.
  16. 16Boil the pasta for only 5 minutes, then drain it.
  17. 17Boil the pasta for only 5 minutes, then drain it.
  18. 18Boil the pasta for only 5 minutes, then drain it.
  19. 19Cut up about 12 oz of jarred or canned artichokes.
  20. 20Cut up about 12 oz of jarred or canned artichokes.
  21. 21Cut up about 12 oz of jarred or canned artichokes.
  22. 22Add a full pound of frozen chopped spinach and cook it off over medium-high heat for a few minutes to get rid of all the water.
  23. 23Add a full pound of frozen chopped spinach and cook it off over medium-high heat for a few minutes to get rid of all the water.
  24. 24Add a full pound of frozen chopped spinach and cook it off over medium-high heat for a few minutes to get rid of all the water.
  25. 25Add a block of Boursin cheese and melt it into the mixture.
  26. 26Add a block of Boursin cheese and melt it into the mixture.
  27. 27Add a block of Boursin cheese and melt it into the mixture.
  28. 28Stir in a cup of full-fat Greek yogurt.
  29. 29Stir in a cup of full-fat Greek yogurt.
  30. 30Stir in a cup of full-fat Greek yogurt.
  31. 31Stir in your par-cooked pasta.
  32. 32Stir in your par-cooked pasta.
  33. 33Stir in your par-cooked pasta.
  34. 34Top with low moisture mozzarella and bake at 375 degrees Fahrenheit for 10 to 15 minutes.
  35. 35Top with low moisture mozzarella and bake at 375 degrees Fahrenheit for 10 to 15 minutes.
  36. 36Top with low moisture mozzarella and bake at 375 degrees Fahrenheit for 10 to 15 minutes.

Ingredients

  • 0.5 lb short pasta (such as fusilli)
  • 0.5 lb short pasta (such as fusilli)
  • 0.5 lb short pasta (such as fusilli)
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 20 cloves garlic cloves
  • 20 cloves garlic cloves
  • 20 cloves garlic cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Freshly ground black pepper
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • 12 oz jarred or canned artichokes, drained
  • 12 oz jarred or canned artichokes, drained
  • 12 oz jarred or canned artichokes, drained
  • 16 oz frozen chopped spinach
  • 16 oz frozen chopped spinach
  • 16 oz frozen chopped spinach
  • 5.2 oz Boursin or Gournay cheese
  • 5.2 oz Boursin or Gournay cheese
  • 5.2 oz Boursin or Gournay cheese
  • 1 cup full-fat Greek yogurt
  • 1 cup full-fat Greek yogurt
  • 1 cup full-fat Greek yogurt
  • low moisture mozzarella cheese
  • low moisture mozzarella cheese
  • low moisture mozzarella cheese

Equipment

knifepanoven

Tips

  • You can use half cream cheese and half Greek yogurt if you prefer a less tangy flavor.
  • Do not fully make the garlic into a paste, but crush it a little with the side of your knife.
  • Cook the spinach over medium-high heat for a few minutes to get rid of all the water.