Spinach and Artichoke Dip Baked Pasta
Directions
- 1Peel and roughly chop 20 garlic cloves. Sprinkle with salt.
- 2Melt 2 tablespoons of butter in a skillet over medium-low heat. Add chopped garlic, black pepper, and red pepper flakes.
- 3Boil 0.5 lb of pasta for 5 minutes, then drain.
- 4Add 12 oz of chopped artichokes to the skillet with the garlic.
- 5Add 16 oz of frozen chopped spinach and cook over medium-high heat for a few minutes to remove excess water.
- 6Add 5.2 oz of Boursin cheese and 1 cup of full-fat Greek yogurt (or half cream cheese and half yogurt) and stir to combine.
- 7Add the par-cooked pasta to the skillet and stir to coat.
- 8Top with low-moisture mozzarella cheese 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 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 boardsaucepancast iron skilletwooden spoonoven