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Spinach and artichoke dip is my ultimate snack — it's so briny, cheesy and gooey. In my grand tradition of turning food I love into more food I love; I decided to transform the perfect dip into the perfect pasta.
All that richness is the ideal base for a baked pasta dish, making for lots of beautiful cheese pulls and keeping everything creamy-dreamy in the oven. To honor its origins as a dip, a topping of crushed and seasoned pita chips adds a perfect crunchy texture to every bite.This recipe uses the same Dutch oven/pot all the way from cooking the pasta, to making the spinach and artichoke sauce, to baking the pasta, making it easy and easy to clean up. The pasta can be assembled in the baking dish, cooled, covered with cling wrap, and refrigerated up to 24 hours; bring to room temperature before baking. Feel free to adjust the bake time to be a bit longer if you like an extra crispy baked pasta — that's my preference!I use pita chips for the crushed topping because that is my favorite thing to dip into spinach and artichoke dip, but you can use your favorite dipper instead like tortilla chips or breadcrumbs. Spinach and artichokes are the classic dip combo, but you can leave one out and make just spinach or artichoke pasta; or you can sub in other things like kale for spinach or sundried tomatoes for artichokes.
Dinner Easy One Pot Quick Vegetarian
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