• Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: A group
  • Category: Pasta


Spinach artichoke dip all wrapped up in a yummy pasta dish.



  • 6 Tablespoons Butter
  • 4 cloves Garlic, minced
  • 2 bags Baby Spinach
  • 2 cans Artichoke Hearts in water, drained and halved
  • 3 Tablespoons Flour
  • 3 cups Whole Milk
  • 1/4 teaspoons Cayenne Pepper
  • Salt And Pepper, to taste
  • 1/2 cups Parmesan Cheese, grated
  • 11/2 cup Mozzarella, grated
  • 12 ounces, weight Penne, cooked al dente (you could use other small pasta)
  • 1/2 cup Panko Breadcrumbs
  • Crushed Red Pepper, To Taste (optional)


  1. Melt 2 tablespoons butter in a large pot. Add garlic and spinach and stir until the spinach begins to wilt (about 2 minutes). Remove spinach and set aside.
  2. Add 2 tablespoons butter to the same pot and raise the heat to high. Put the halved artichokes in the pot and stir it around until they start to show color (about 2 minutes). Remove the artichokes from the pot and set aside.
  3. Reduce the heat to low and add 2 tablespoons butter to the pot. Once melted, sprinkle the flour in and whisk until combined. Pour in milk and continue to whisk until combined.
  4. Let it cook for 3 to 4 minutes (should start to thicken). Add Parmesan, Mozzarella, a small dash of salt and pepper and the cayenne pepper. Stir to melt.
  5. Add pasta and artichokes and mix well.
  6. Gently fold in spinach, and then pour the pasta into a serving bowl.
  7. Sprinkle the top with crushed red pepper flakes and panko breadcrumbs.
  8. Serve warm with Italian bread and a light salad.


This recipe makes a large dish, which my family of three could not eat in one sitting. It was good as leftovers but my suggestion is to use it over a couple of days when it is freshest. Sub whole wheat pasta for a little healthier version. You could also use 1% milk instead of whole milk.