Spinach Artichoke Dip Pasta
Pasta tossed in a creamy cheese sauce, spinach, artichokes, and chicken. Leave the chicken out if you're looking for a meatless meal.
Servings 6 servings
Calories 720kcal
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 720kcal | Carbohydrates: 65g | Protein: 30g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 728mg | Potassium: 506mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6980IU | Vitamin C: 16.7mg | Calcium: 458mg | Iron: 3mg