Preheat oven to 400 degrees. Lightly spray a 13×9-in. baking dish with nonstick spray; set aside. Drain artichokes, reserving liquid. Coarsely chop artichokes; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Talk about a one-dish wonder! Mix together all of the ingredients, including unbaked pasta and spinach artichoke dip, in one 13x9-inch baking dish.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (11.64-oz.) jar Gustare Vita grilled artichokes | ||
| 1 (8-oz.) container burrata fresh mozzarella cheese, undrained | ||
| 4 large cloves garlic, minced | ||
| 1 (16-oz.) pkg. Gustare Vita organic cavatelli pasta | ||
| 2 (12-oz.) containers multi-colored grape tomatoes | ||
| 1 (16-oz.) container Hy-Vee Kitchen spinach artichoke dip | ||
| 1 c. Hy-Vee heavy whipping cream | ||
| ⅛ tsp. black pepper, coarse-ground | ||
| 1 c. baby spinach, lightly packed | ||
| 2 tbsp. fresh lemon juice | ||
| 1 tsp. fine sea salt | ||
| ¼ tsp. Hy-Vee crushed red pepper |
Things To Grab
- 13×9-in. baking dish
Directions
Place burrata cheese with its liquid in center of prepared baking dish. Sprinkle garlic evenly in dish. Around the burrata, layer uncooked pasta, tomatoes, chopped artichokes and its reserved liquid, and spoonfuls of spinach artichoke dip. Pour whipping cream evenly over mixture and sprinkle with pepper.
Bake, uncovered, for 55 to 60 minutes or until pasta is tender. Remove from oven and gently stir until combined. Stir in spinach, lemon juice, salt, and crushed red pepper.
Nutrition facts
Servings
560 Calories per serving
1-1/2 cup
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 80mg
- Sodium: 820mg
- Total Carbohydrates: 51g
- Protein: 18g
Daily Values
0%
Iron 10%
0%
Calcium 35%
0%
Vitamin D 0%
0%
Potassium 6%