Spinach Artichoke Dip Penne Bake

• 8 oz penne pasta
• 10 oz frozen spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain.
3. 3 In a large bowl, mix spinach, artichoke hearts, mayonnaise, Parmesan, 1/4 cup mozzarella, sour cream, garlic, oregano, black pepper, and red pepper flakes if using.
4. 4 Stir in cooked penne until well coated.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Sprinkle breadcrumbs and remaining mozzarella over the top.
7. 7 Bake for 25-30 minutes, until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Mixing bowl
• Oven

Variations

• Add cooked chicken for a heartier meal.
• Use gluten-free breadcrumbs for a gluten-free option.

Substitutions

• Use Greek yogurt in place of sour cream for a lighter option.
• Substitute mayonnaise with a dairy-free alternative for a vegan version.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra cheesiness, add an extra 1/2 cup of mozzarella.
• You can prepare this dish up to the baking stage and refrigerate it for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake until heated through.

Serving Suggestions

• Serve with a side salad for a lighter touch.
• Perfect as a main dish for casual gatherings.

FAQ