A Yummy Spinach Artichoke Dip Pasta Recipe That Can Never Go Wrong

You'll want to try this "Spinach Artichoke Dip Pasta," recipe, just like the popular dip but in a baked pasta recipe instead! There's something about spinach and artichoke together that's just so good.

This spinach artichoke dip pasta recipe recreates the popular dip recipe, and breathes some new life into it, by turning it into a baked pasta recipe. You and the whole family will love this pasta recipe, great for any day of the week. Some of the ingredients you will find in this amazing recipe include butterfly pasta, thawed and drained frozen spinach, drained artichoke hearts, whole milk, grated mozzarella cheese, grated parmesan cheese and minced garlic. First preheat the oven to 350 degrees Fahrenheit and bring a large pot of salted water to a boil. Cook the pasta according to the package directions, or until al dente, then drain and set aside. Heat 3 tablespoons butter in a large skillet or Dutch oven over medium high heat. Add minced garlic and cook for about one to two minutes.

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Artichokes can be prepared by boiling or steaming, the artichoke heart can also be preserved in oil. Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a timesaving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.