Spinach and Artichoke Dip Pasta Recipe

Name: Spinach and Artichoke Dip Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound rigatoni; 16 ounces cream cheese; 1 1/2 cups milk; 1/2 cup mayonnaise; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1/4 to 1 teaspoon red pepper flakes (depending on how spicy you like it); 10 ounces frozen artichokes, thawed and roughly chopped; 10 ounces frozen spinach, thawed; 2/3 cup white wine; Coarsely ground black pepper; 1 cup shredded Parmesan; 2 tablespoons chopped fresh parsley

Servings: persons

Kosher salt
1 pound rigatoni
16 ounces cream cheese
1 1/2 cups milk
1/2 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 to 1 teaspoon red pepper flakes (depending on how spicy you like it)
10 ounces frozen artichokes, thawed and roughly chopped
10 ounces frozen spinach, thawed
2/3 cup white wine
Coarsely ground black pepper
1 cup shredded Parmesan
2 tablespoons chopped fresh parsley

1
In a large pot, bring 6 quarts of salted water to a boil over high heat.
2
Add the rigatoni and cook until al dente, 8 to 10 minutes.
3
Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat.
4
Cook until a thick sauce forms, 5 to 6 minutes.
5
When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine.
6
Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more.
7
Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Kosher salt, 1 pound rigatoni, 16 ounces cream cheese, 1 1/2 cups milk, and more.

Yes, Spinach and Artichoke Dip Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Dip Pasta

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