Get a pot of salted water boiling and to it add a box of penne.

Keep an eye on your pasta and make sure to drain it when it’s al dente (firm but not hard)! We are also going to bake this pasta so we don’t want it to be overcooked when this dish comes out of the oven.

Heat a few tablespoons of olive oil in a separate pot and sauté one diced white onion…

And two 2 cups of chopped fresh spinach.

Now season your sauteed veggies with 1 tablespoon of garlic powder…

And a pinch of nutmeg.

Nutmeg is the kind of spice that can either enhance or quickly take over a dish, so just a bit will do!

Don’t forget to throw some salt and pepper on those veggies as well!

Now sprinkle 3 tablespoons of flour over your onions and spinach.

Stir your flour around the pot until it has all cooked through (about 2 minutes).

Once your flour has cooked to a light brown hue, whisk in 2 cups of chicken broth…

(Or vegetable broth for the vegetarians!!)

1 cup of heavy cream…

And 1 can of drained and chopped artichoke hearts.

Please note, these are not the marinated artichoke hearts!

Bring this pot to a slow simmer…

Then add 1 cup of shredded parmesan cheese…

And 1 cup of shredded mozzarella.

If you want to add more cheese to this sauce please be my guest. You know I did!!

Stir your cheese in over low heat and don’t forget to taste this sauce!

Does it need a bit more salt, maybe some more pepper? I doubt it’ll need any more nutmeg, but if you think it does then I trust your taste buds!

Time to put it all together!

Grab an oven proof dish and combine your cooked pasta…

With your cheesy artichoke and spinach sauce.

But before this goes into the oven…

Let’s top it with a few handfuls of mozzarella!

I know, right?!

Ok, now you can pop this under a your broiler until a nice cheesy crust has formed on top of your dish.

Dinners like this make me just a tad bit excited that bathing suit season is almost over!



  • 1 box penne
  • few tablespoons of olive oil
  • 1 white onion, diced
  • 2 cups fresh spinach, chopped
  • 1 teaspoon garlic powder
  • pinch of nutmeg
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 can drained and chopped artichoke hearts
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup shredded parmesan cheese
  • salt and pepper to taste

9 Responses to Spinach & Artichoke Dip Pasta

  1. Malisa says:

    This sounds so decadent. I loved your last line, dishes like this make me excited bathing suit season is almost over! Ha ha ha!

  2. Amber Ramos says:

    Awesome, thanks for this one Melissa. I’ll sub in Veg stock for a nice vegetarian meal that will keep for a couple of days!

  3. Melissa says:

    Thank you Malisa! I’m dead serious about that last line, bring on the mashed potatoes & pies! Haha!
    Amber, you are so welcome! I hope your family enjoys this dinner as much as mine did!

  4. Brandon says:

    “I needed to come up with a decadent but bacon free meal” …sounds like quite the challenge for you! The bacon-free part, that is!

    This looks really good, I love making meal “mashups,” like this where you turn what was originally a dip into a meal!

  5. Gail Steffenhagen says:

    Hi Melissa,

    Please stop your killing my diet!! So far everything I have made has been terrific. I make white girl taco’s every week I cant get enought of them.
    This is my favort site I look at it everyday for a new recipe or to make a old one. Please dont stop…
    your number one fan


  6. Amber Ramos says:

    Melissa, I made this again last night. This time, I used the curly pasta (fusili), it was great. I also added a few red chili flakes to the roux, yum!

  7. Melissa says:

    Gail, you are the sweetest!

  8. Amber Ramos says:

    Made this again tonight, 3rd time! Love it, thank you so much.

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