Need a delicious but meatless meal and love hot Spinach & Artichoke Dip? Boy, have I got a recipe for you.
Spinach & Artichoke Pasta Casserole
1 box (12oz) Penne, cooked al dente
1 jar (14 oz.) artichoke hearts, rough chopped, reserve juice & one heart for garnish ~ do not use marinated
1 bag (10 oz.) frozen chopped spinach, thawed, well drained
1 cup pecorino Romano cheese or Parmesan, grated
1 cup real mayonnaise
1 cup sour cream or Greek yogurt
1 cup smoked provolone* cheese, shredded
1 tablespoon garlic, minced
1 small onion, minced
1/2 tsp lemon juice
½ tsp Sriracha or Frank’s Red Hot
1/4 cup panic bread crumbs
Preheat oven to 400 degrees.
Combine all ingredients, except panko, mix well. Add enough of the artichoke juice to make it “saucy” but not wet.
Pour into a greased casserole dish.
Evenly sprinkle panko over top and add the whole artichoke heart to the center.
Bake at 400 degrees for 30 minutes or until it’s hot & bubbly and the panko is golden brown.
*I use provolone but Monterey Jack and Swiss would be delicious too.