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
- 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.
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