Pasta bakes usually happen whenever we have leftovers at home that we don’t know what to do with. We just put them all together in a dish and hope that they will taste amazing. This spinach artichoke pasta bake is one of those recipes that taste so good, even better. You will never have enough of this. Don’t say I didn’t warn you. One of our friends over at Cook The Story has this to say about the recipe:
“Do you love Spinach and Artichoke Dip? Well now you’re gonna have to love Spinach and Artichoke Pasta Bake too. So love away. It’s inevitable”
Just like I said, if you love that dip, you will definitely fall in love with its pasta bake counterpart. I am sure that even Popeye will be green with envy. He probably didn’t have his spinach taste this good!
Ingredients
- 12 oz. uncooked Barilla penne pasta
- 2 (10 oz.) boxes of Green Giant frozen spinach
- 8 oz. Philadelphia cream cheese
- 1/2 cup Kraft mayonnaise (you can substitute low-fat)
- 1 tsp. McCormick garlic powder
- 1/2 tsp. Morton salt
- 1/4 tsp. McCormick coarse black pepper
- 1 and 1/2 cup Sargento shredded mozzarella cheese, divided
- 1 lb. diced cooked chicken (about 2 Tyson breasts)
- 2 (14oz.) cans Progresso baby artichoke hearts, drained
- 1/4 cup Sargento shredded parmesan Cheese
Instructions
- Cook penne pasta according to package directions. Drain and set aside.
- Preheat oven to 350ºF
- Put spinach in a large microwave-safe bowl and defrost in the microwave. Add cream cheese and warm 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the spinach. Add mayonnaise, garlic powder, salt and pepper.
- Return drained pasta to pot along with spinach sauce, 1 cup of the shredded mozzarella, diced chicken, and baby artichoke hearts. Stir until all the pasta is coated. Turn into a 3-quart, 13×9″ pan. Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.
- Bake until heated through and browned a bit on top, about 30 minutes.
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Quick Tip: You can cook your chicken in any way you want.
Thanks again to Cook The Story for this amazing recipe.
