Spinach Artichoke Pasta Bake

This pasta bake recipe features the classic flavors of Spinach Artichoke Dip

Do you love Spinach and Artichoke Dip? I totally do! So I figured why not turn it into an easy pasta dish! It’s simple to make and delicious – just toss the pasta with the thick, creamy spinach & artichoke sauce and top with panko and Parmesan mixture. After 25 minutes of bake time, you’ll have a flavorful yummy dish that is sure to please your entire family!

Pasta bake recipes are perfect to make ahead! You can totally add some chicken to this bake to make this into a more filling meal, or leave it out. Completely your choice.

Looking to make this even easier? Just buy a container of Spinach Artichoke dip, stir in with the cooked pasta and bake.

INGREDIENTS 

• 8  ounces medium pasta shells

• 2  tablespoons olive oil

• 2  garlic cloves, minced 

• 1 medium yellow onion, diced

• ¼  teaspoon red-pepper flakes

• 10  ounces fresh baby spinach, or frozen chopped spinach, defrosted and drained

• 1  (14-ounce) can artichoke hearts, drained and roughly chopped

• 2  cups heavy cream (1 pint)

• 4  ounces grated Parmesan (about 1 cup)

•  Black pepper

• 4  ounces grated mozzarella (about 1 cup)

For the topping:

• 1/4 cup Panko

• 1/4 cup Parmesan cheese , grated

• 1/4 teaspoon Italian seasoning

INSTRUCTIONS 

Heat the oven to 400 degrees. 

Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.

Meanwhile, heat the oil in a large skillet over medium. Add the onion, garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.

Stir in the cream and bring to a simmer over medium-high heat. 

Stir in the Parmesan until melted. 

Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.

Transfer the pasta to a 2-quart casserole dish. 

In a small bowl, stir together the bread crumbs, Parmesan and Italian seasoning. Sprinkle the mixture on top of the pasta dish.

Bake for 20-25 minutes or until bubbling around the edges and topping is lightly browned. 

Let stand for 5 minutes before serving.

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Chile Lime Grilled Cheese Sandwich

This Grilled sandwich comes together with a delicious combination of spices, fresh tomatoes, avocado, and Pepper Jack cheese making this the perfect summer sandwich recipe!  

Just grab your favorite bread (Tuscan Pane from Trader’s Joe is my go to), slather with butter, top with Pepper Jack cheese, tomatoes, avocado smashed, and a teaspoon of Chile Lime seasoning. Grill up on a hot skillet until the cheese is melty! 

Pair it with fresh salad for a complete meal! Dinner or lunch in 10 minutes or less! 

Ingredients

• Two slices of the Tuscan Pane
• 3 slices tomato, thinly sliced
• 1 teaspoon Chile Lime Seasoning
• 4 slices Pepper Jack Cheese
• 1 avocado, smashed
• 3 tablespoons butter

Instructions

Spread 1 tablespoon butter on one side of each slice of bread. 

Arrange cheese slices on top of each piece of bread. 

Spread smashed avocado onto one piece of bread, opposite the butter side. .

Place tomato slices on top of the avocado. 

Sprinkle the Chile Lime seasoning on top and other slice of bread.  

In a skillet over medium heat, melt 1 tablespoon butter.

Place the sandwich butter side down and cook until lightly brown. Flip and cook a few more minutes until the bread is slightly brown.