Did I ever tell you guys about that (one) time my kids ate spinach?
Like, they looked at the plate of food with the green stuff in it. They sniffed around the plate for an offensive smell. They tentatively raised a forkful of the green stuff to their whine-hole. They put the vegetable in their mouth and chewed. They swallowed.
You guys, will never even believe what happened next.
No, they didn’t puke. They DID IT ALL AGAIN. Repeatedly. They ate the spinach.
Of course, it didn’t hurt that the spinach was wrapped around pasta and coated with cheese.
Yeah. My kids ate spinach and that basically makes me a super mom. The icing on the proverbial cake was watching my children gobble it all up without a single complaint. And then get seconds.
Anyway, I turned my favorite dip into dinner which has always been a lifelong dream.
Spinach Artichoke Dip, meet pasta and chicken (or not, if you want a meatless meal). Hello, dinner.
Spinach Artichoke Dip Pasta
- 1 pound penne pasta
- 14 ounce can artichoke hearts diced
- 10 ounces ricotta cheese
- 10 ounces frozen chopped spinach thawed and drained
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese not the powdery kind
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups cooked diced chicken
- 1/2 cup grated mozzarella
- 1/2 cup grated cheddar
- Bring a large pot of water to a boil. Cook pasta for one minute less than the package states for al dente pasta. Drain and return to the pan.
- While the pasta is boiling, combine the artichoke hearts, ricotta, spinach, cream cheese, Parmesan, sour cream, mayonnaise egg, and Italian seasoning.
- Add the cheese mixture and chicken to the cooked pasta and toss to coat. Pour into a 9x13 baking dish and top with the grated mozzarella and cheddar.
- Bake at 350 degrees for 20 minutes.
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