Creamy, rich, and topped with a crispy crust made from crushed buttery Ritz crackers, Spinach and Artichoke Baked Pasta is just like the warm dip transformed into a pasta.
112 oz jarMarinated Artichoke Hearts, drained and chopped if in large pieces
3clovesGarlic, chopped
16ozFrozen Cut Leaf Spinach, defrosted and squeezed dry
3TbspUnsalted Butter
3TbspAll-Purpose Flour
1 1/2tspKosher Salt
1/2tspThyme Leaves, fresh or dried
1/4tspBlack Pepper
1/4tspRed Pepper Flakes(optional)
2 1/2cupsVegetable Stock
1cupMilk(whole milk will make for the most rich, creamy sauce, but any milk will work)
4ozCream Cheese(use block cream cheese, not the variety in a tub)
6ozShredded Mozzarella Cheese
1/2tspLemon Zest
For Topping
6ozRitz Crackers, crushed
1/3cupGrated Parmesan Cheese
2TbspUnsalted Butter, melted
Instructions
Preheat oven to 400°F / 204°C. Brush a 9x13 baking dish with oil or spray with nonstick cooking spray.
Boil pasta according to package directions. Drain.
Place a large saute pan over medium heat. Add olive oil and then artichokes to heated oil. Saute until artichokes are starting to turn golden and crisp around the edges, 4 to 5 minutes.
Stir in garlic and spinach and saute until fragrant, 2 to 3 minutes.
Add butter to pan. When butter melts, stir in flour, salt, thyme, black pepper, and red pepper flakes until no dry spots of flour remain.
Pour 1 cup of stock into pan and whisk until it begins to simmer. Add remaining stock and milk and bring to a simmer. Simmer until slightly thick, about 5 minutes.
Remove sauce from heat and whisk in cream cheese, mozzarella cheese, and lemon zest.
Stir pasta into sauce and transfer to prepared pan.
In a small bowl, combine crushed Ritz, parmesan cheese, and melted butter. Sprinkle over top of pasta.
Bake pasta, uncovered, until topping is golden and cheese is melted, 15 to 20 minutes.
Notes
Make ahead - The pasta can be assembled up to a day ahead of time. Wait to add the topping until right before baking.