If you know anything about me, then you know how much I absolutely love spinach artichoke dip, and when I saw that I could make it into a pasta I jumped on the recipe. (Not literally, but you know, why not?) I loved this dish! It was so tasty. It was a little time consuming, but totally worth it!
1 tbsp Butter
1 tbsp Olive Oil
1 large Shallot, minced
2 cloves of Garlic, minced
3 tbsp Flour
2 cups Skim Milk
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 cup Shredded Parmesan Cheese
2 oz of Goat Cheese, room temp.
3/4 cup Shredded Skim Mozzarella, divided
14 oz can Artichoke Hearts, roughly chopped
2 cups Baby Spinach
Preheat your oven to 375 degrees.
Add the shallot and saute for about two minutes, or until the shallot is soft.
Add in the flour, stirring until completely combined.
Slowly pour in the milk and whisk continuously.
Add the salt and black pepper.
Add the parmesan cheese, goat cheese, and 1/2 cup of the mozzarella.
Add in the artichoke hearts and spinach.
Combine the sauce and the pasta.
Put in over and cook until the top is a golden brown. About 15 to 20 minutes.