Spinach Artichoke Dip Pasta Bake
The creamy dip blends with juicy tomatoes to create a sauce that's simply irresistible, perfectly coating every piece of penne. It's not just easy to make but also impressive enough to serve to guests as a fun, tasty surprise.
Ingredients
- 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
- 4 cups cooked penne, ~ ½ (14.5oz) box of penne*
- ½ teaspoon crushed red pepper flakes, optional, for mild heat
- Grated Parmesan for garnish, optional
For the Spinach Artichoke Dip (makes ~3½ cups)
- 1 (10-ounce) box frozen, chopped spinach
- ¾ cup low-fat mayonnaise or plain Greek yogurt
- ¾ cup grated Parmesan cheese
- 1 14- ounce can artichoke hearts, rinsed and drained, finely chopped
- 2 scallions, green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ tsp crushed red pepper flakes, optional for mild heat
Instructions
- Make the spinach artichoke dip: Microwave frozen spinach according to package directions in a medium mixing bowl. It doesn't have to be hot; it just needs to be thoroughly thawed. Squeeze out the majority of water by pressing down with paper towels, a clean kitchen towel or cheesecloth (do your best to remove as much water as possible). Once spinach is drained, toss in the remaining ingredients and mix until well combined. Set aside.
- 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 crudité or whole grain chips or to make Spinach Artichoke Dip Pizza. See notes below for heating Spinach Artichoke Dip.
- 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), swirling 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.
Notes
Nutrition Information
I provided the nutrition information for one cup, making it easy to scale up, depending upon whether you enjoy this as a side dish (~1 cup) or a full entree (~2 cups). Heating Leftover Dip
The leftover Spinach Artichoke Dip can be used in countless recipe creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. You can also serve it with whole grain chips and crudité. To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm. *Ingredient Details to Know About Check the weight on your box—some brands are larger than 14.5oz, so you may need a little less than half the box. It’s best to go by the 4-cup cooked measurement for accuracy. If you think it’s too saucy after mixing in the 4 cups, you can always add more (1/2 cup at a time).
I provided the nutrition information for one cup, making it easy to scale up, depending upon whether you enjoy this as a side dish (~1 cup) or a full entree (~2 cups). Heating Leftover Dip
The leftover Spinach Artichoke Dip can be used in countless recipe creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. You can also serve it with whole grain chips and crudité. To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm. *Ingredient Details to Know About Check the weight on your box—some brands are larger than 14.5oz, so you may need a little less than half the box. It’s best to go by the 4-cup cooked measurement for accuracy. If you think it’s too saucy after mixing in the 4 cups, you can always add more (1/2 cup at a time).
Nutrition Information per serving
Serving Size: 1cupCalories: 230Carbohydrates: 34gProtein: 8gTotal Fat: 8g— Unsaturated Fat: 6.5g— Saturated Fat: 1.5gCholesterol: 5mgSodium: 500mgPotassium: 361mgFiber: 3gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.