Kate's Cuisine

Apr 15 2016

Spinach and Artichoke Dip Pasta

Spinach and Artichoke Dip Pasta

Who doesn’t love Spinach and Artichoke Dip? It’s a favourite on restaurant menus for a reason and, while there’s no judgement here if you want to eat it for dinner, adding pasta does make it a more suitable entree. Don’t forget to serve it with garlic bread though – so you can still dip and sop up anything left on the plate.

The only thing I love more than the fact that this pasta dish embodies one of my favourite appetizers is that, as a baked pasta, it’s also a great make-ahead meal.

  • 2 boxes frozen spinach, thawed with moisture squeezed out $1.98
  • 1 pound penne pasta $1.49
  • 2 tablespoons olive oil $0.06
  • 1 large shallot, chopped $0.37
  • 3 cloves garlic, finely chopped $0.03
  • 1 8-ounce can artichoke hearts, drained and chopped $2.49
  • 1/2 cup dry white wine $1.50
  • 4 tablespoons butter $0.24
  • 3 tablespoons flour $0.03
  • 2 cups milk $0.56
  • 1 1/2 cups Swiss cheese $3.56
  • 1 cup Parmesan cheese $2.99
  • Pinch of freshly grated nutmeg $0.07
  • Freshly ground black pepper $0.01
  • Salt $0.01

Total cost $15.39
Cost per serving $2.57

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Bring a large pot of water to a rolling boil. Add salt, then add pasta and cook until al dente.

3.) Meanwhile, heat 2 tablespoons of olive oil in a skillet set over medium heat. Add shallot and garlic and cook for 2 to 3 minutes. Add the artichokes and cook until they are slightly brown. Add the wine to deglaze the pan.

4.) Meanwhile, in another saucepan, melt butter over medium heat. Add the flour and whisk for one minute or so. Whisk in the milk gradually and season with salt, pepper, and nutmeg. Cook 5 to 6 minutes, adjust seasonings, and add the Swiss cheese.

5.) Combine the sauce with the spinach, pasta, and artichokes and stir just until combined. Transfer the mixture to a casserole dish and cover with the Parmesan cheese.

6.) If making ahead, allow the dish to completely cool before covering with plastic wrap and/or aluminum foil and placing in the freezer.

7.) If baking immediately, place the casserole dish on the baking sheet and cook for 45 minutes, or until the top is brown and bubbly.

8.) Serve and enjoy!

No responses yet

Trackback URI | Comments RSS

Leave a Reply