Spinach and Artichoke Dip Baked Pasta
Directions
- 1Peel and roughly chop 20 garlic cloves, then sprinkle with a little bit of salt.
- 2In a pan, melt a knob of butter and cook the chopped garlic over medium-low heat, adding black pepper and red pepper flakes.
- 3Boil the pasta for 5 minutes and drain it.
- 4When garlic is golden, add 12 oz of chopped artichokes to the pan.
- 5Add 16 oz of frozen chopped spinach and cook over medium-high heat until all water has evaporated.
- 6Add a block of Boursin cheese and melt it.
- 7Add a cup of full fat Greek yogurt and mix well.
- 8Stir in the par-cooked pasta.
- 9Top with low moisture mozzarella and bake at 375°F for 10-15 minutes.
Ingredients
- 0.5 lb short pasta, such as fusilli
- 2 tablespoons unsalted butter
- 20 garlic cloves
- 1 teaspoon kosher salt
- 0 freshly ground black pepper
- 0 red pepper flakes
- 12 oz jar or can of artichokes, drained
- 16 oz frozen chopped spinach
- 5.2 oz boursin or gournay cheese
- 1 cup full fat greek yogurt
- 0 low moisture mozzarella cheese
Equipment
knifecutting boardlarge panwooden spoonsmall pot
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