RecipeSpinach Artichoke Dip Pasta Bake

Nutrition Facts
Amount per Serving
  • Calories: 230
  • Protein: 8 g
  • Total Fat: 8 g
    • Unsaturated Fat: 6.5
    • Saturated Fat: 1.5
  • Cholesterol: 5 mg
  • Total Carbohydrate: 35 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 470 mg

Spinach artichoke dip is a timeless favorite that I like to enjoy in a number of different ways. While pairing it with whole grain chips or crudité is an obvious choice, it’s far too tasty to limit it to just a simple dip. I’ve added it to pizza crust as an irresistible topping and I’ve used it to stuff spaghetti squash, resulting in a deeply satisfying comfort-food experience. My latest experiment: Tossing it with pasta. The creamy dip mingles with the juicy tomatoes to create a mouthwatering sauce that perfectly coats the penne for a dish that’s both easy to make and so unique that you can serve it to guests for a fun surprise. I’ve discovered that the ideal pasta-to-sauce ratio is achieved with half a box, but feel free to customize it to your taste. 

  • Prep time
  • Total Time
This recipe makes 7 cups
  • • 2 pints cherry or grape tomatoes (~4 cups total)
  • • 2 tablespoons extra-virgin olive oil
  • • ½ teaspoon kosher salt
  • • ¼ teaspoon ground black pepper
  • • 2 cups Spinach Artichoke Dip
  • • ½ box penne, cooked and drained
  • • ½ teaspoon crushed red pepper flakes (optional, for mild heat)
  • • Grated Parmesan for garnish, optional


Heat oven to 375°.

Add tomatoes to a 9-inch x 13-inch casserole pan. Drizzle olive oil over the top and sprinkle on salt and pepper. Mix tomatoes so they’re well coated. Make a well in the center (sliding tomatoes to the outer perimeter) and add 2 cups of the prepared spinach artichoke dip. You’ll have plenty left over for heating and using for dipping crudite or whole grain chips or to make Spinach Artichoke Dip Pizza.

Bake in the oven on middle rack 30 to 35 minutes, or until the tomatoes start to look puckered (some may slightly burst).

Remove pan from oven and using the back of a large wooden spoon, carefully smash tomatoes (the juice will be scorching hot, so take extra care to minimize splatter), incorporating them into the spinach artichoke mixture to create a creamy sauce. Add the cooked pasta (a few handfuls at a time) and mix until well-coated. Garnish with extra Parmesan, along with optional herbs and crushed red pepper flakes for heat. Serve immediately or place back in the oven for 5 minutes or so to ensure it’s piping hot.

Nutrition information provided per 1 cup pasta.

Try this Spinach Artichoke Dip Pizza and Pizza Peppers.