If you love the dip, you’ll love this entree!
Ingredients:
- 16 oz. penne pasta
- 8 Tbsp. butter, divided and melted
- 4 garlic cloves, minced
- 12 oz. fresh baby spinach (about 16 cups)
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 3/4 cup grated Parmesan cheese
- 8 oz. reduced-fat cream cheese
- 1/2 cup white wine or reduced-sodium chicken broth
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 2 14 oz. cans water-packed artichoke hearts, drained and coarsely chopped
- 1/2 cup Italian-style panko bread crumbs
Directions:
- Cook pasta according to package directions.
- In a 6-quart Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1 to 2 minutes. Remove from pot.
- In same pot, melt 4 tablespoons butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 to 3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth.
- Stir in artichoke hearts; heat through. Drain pasta and add to sauce, tossing to coat. Stir in spinach mixture.
- Transfer to a 9-by-13-inch casserole dish.
- In a small separate bowl, mix bread crumbs and remaining 2 tablespoons melted butter. Sprinkle over pasta and bake for 15 minutes at 350 F. Serve immediately.
