Spinach and Artichoke Dip Baked Pasta

20 mins
Serves 4
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Directions

  1. 1Peel and roughly chop 20 garlic cloves, then sprinkle with a little bit of salt.
  2. 2Peel and roughly chop 20 garlic cloves, then sprinkle with a little bit of salt.
  3. 3Peel and roughly chop 20 garlic cloves, then sprinkle with a little bit of salt.
  4. 4In a pan, melt a knob of butter and cook the chopped garlic over medium-low heat, adding black pepper and red pepper flakes.
  5. 5In a pan, melt a knob of butter and cook the chopped garlic over medium-low heat, adding black pepper and red pepper flakes.
  6. 6In a pan, melt a knob of butter and cook the chopped garlic over medium-low heat, adding black pepper and red pepper flakes.
  7. 7Boil the pasta for 5 minutes and drain it.
  8. 8Boil the pasta for 5 minutes and drain it.
  9. 9Boil the pasta for 5 minutes and drain it.
  10. 10When garlic is golden, add 12 oz of chopped artichokes to the pan.
  11. 11When garlic is golden, add 12 oz of chopped artichokes to the pan.
  12. 12When garlic is golden, add 12 oz of chopped artichokes to the pan.
  13. 13Add 16 oz of frozen chopped spinach and cook over medium-high heat until all water has evaporated.
  14. 14Add 16 oz of frozen chopped spinach and cook over medium-high heat until all water has evaporated.
  15. 15Add 16 oz of frozen chopped spinach and cook over medium-high heat until all water has evaporated.
  16. 16Add a block of Boursin cheese and melt it.
  17. 17Add a block of Boursin cheese and melt it.
  18. 18Add a block of Boursin cheese and melt it.
  19. 19Add a cup of full fat Greek yogurt and mix well.
  20. 20Add a cup of full fat Greek yogurt and mix well.
  21. 21Add a cup of full fat Greek yogurt and mix well.
  22. 22Stir in the par-cooked pasta.
  23. 23Stir in the par-cooked pasta.
  24. 24Stir in the par-cooked pasta.
  25. 25Top with low moisture mozzarella and bake at 375°F for 10-15 minutes.
  26. 26Top with low moisture mozzarella and bake at 375°F for 10-15 minutes.
  27. 27Top with low moisture mozzarella and bake at 375°F for 10-15 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 garlic cloves
  • 20 garlic cloves
  • 20 garlic cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 freshly ground black pepper
  • 0 red pepper flakes
  • 0 red pepper flakes
  • 0 red pepper flakes
  • 12 oz jar or can of artichokes, drained
  • 12 oz jar or can of artichokes, drained
  • 12 oz jar or can of 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
  • 0 low moisture mozzarella cheese
  • 0 low moisture mozzarella cheese
  • 0 low moisture mozzarella cheese

Equipment

knifecutting boardlarge panwooden spoonsmall pot