Ingredients
- 8 ounces fresh spinach, washed and dried
- 1 tablespoon salt, for the pasta water
- 1 pound bowtie pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 3 cloves garlic, chopped
- 6 ounces artichoke hearts, chopped
- 1/2 cup white wine
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- black pepper
- 1/4 teaspoon nutmeg
- 8 ounces Mozzarella Cheese
- 11/2 cups shredded Parmesan cheese, divided
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 cup Ritz cracker crumbs
- 1/4 cup chopped parsley
Recipe Description
Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts. For this dish the spinach goes in raw and bakes down into the dish. The parmesan Ritz crust adds another layer of texture and cheesiness so your kids will almost forget all the healthy greens inside.
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