Spinach & Artichoke Dip Pasta Bake
This baked spinach artichoke pasta takes inspiration from everyone’s favorite party dip and reinvents it into a cozy pasta dinner. This is my version of my friend Dan Pelosi’s recipe from his new cookbook, Let’s Party!
Servings: 8
Ingredients
- Kosher salt
- 1 pound dry rigatoni pasta or mezze rigatoni
- 1/4 cup extra virgin olive oil, plus more for the pasta
- 1 cup plain pita chips
- 1 lemon, zested and juiced
- 1 cup freshly grated Parmesan cheese
- 1 medium yellow onion, diced
- 2 scallions, sliced
- 1 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- 2 (8-ounce) bags baby spinach
- 2 (14-ounce) cans quartered artichoke hearts , drained
- 1 cup labneh, at room temperature
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
Instructions
- Get ready. Preheat the oven to 400°F. Bring a large Dutch oven of salted water to a boil over high heat.
- Cook the pasta. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain. Toss the pasta with a drizzle of olive oil to prevent sticking.
- Make the topping. Meanwhile, roughly crush the pita chips into a medium bowl. Add the lemon zest and 1/4 cup of the Parmesan. Toss to mix well.
- Make the sauce. Wipe the Dutch oven dry. Add 1/4 cup olive oil and set over medium heat. When the oil is shimmering, add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the scallions, nutmeg, garlic powder, and a big pinch each of salt and pepper. Working in batches, add the spinach and stir to wilt. When all the spinach is in the pot, add the artichokes, labneh, milk, and 1/2 cup of reserved pasta cooking water. Cook, stirring often, until the sauce is thickened, about 5 minutes.
- Add the pasta. Remove from the heat and add the pasta, lemon juice, 1/2 cup mozzarella, and the remaining 3/4 cup Parmesan. Stir until the pasta is coated and the cheese is melted, adding additional splashes of pasta water as needed. Taste for seasoning and add more salt as needed. Smooth into an even layer.
- Bake the pasta. Sprinkle the remaining 1/2 cup mozzarella over the top, then add the pita chip mixture. Bake for 20 to 30 minutes, until the top is crisp and the sauce is bubbling. Serve immediately
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Adaptations: The original recipe in Dan’s cookbook calls for cream cheese instead of labneh, 2 cups of mozzarella instead of 1 cup, and 2 cups of pita chips instead of 1 cup. The nutritional value of the recipe is based on our ingredient adjustments.
- Make Ahead: The pasta can be assembled in the baking dish, cooled, covered with cling wrap, and refrigerated up to 24 hours; bring to room temperature before baking.
Nutrition
Calories: 432.3kcal | Carbohydrates: 52.8g | Protein: 18.7g | Fat: 16.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 7.5g | Trans Fat: 0.003g | Cholesterol: 26.8mg | Sodium: 373.8mg | Potassium: 298.8mg | Fiber: 2.8g | Sugar: 5.2g | Vitamin A: 310IU | Vitamin C: 8.8mg | Calcium: 268.9mg | Iron: 1.3mg
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