Artichoke Dip Rigatoni
From La cuisine d’Isabelle et Ricardo, this pasta recipe borrows everything we love about artichoke dip: cream cheese, Parmesan, mozzarella, spinach and oil-packed artichokes. The result is a super creamy, absolutely delicious rigatoni dish.
Ingredients
- 1 lb (450 g) rigatoni
- 2 green onions, finely chopped
- 1 tbsp (15 ml) olive oil
- 2 garlic cloves, finely chopped
- 1/2 jalapeño chili pepper, seeded and finely chopped
- 1/2 block (125 g) cream cheese, softened
- 1/3 cup (25 g) fresh Parmesan cheese, grated, plus more for serving
- 1 jar (6 oz/170 ml) oil-packed artichokes, drained and chopped
- 6 cups (140 g) baby spinach
- 1 1/2 cups (150 g) mozzarella cheese, grated
Instructions
- With the rack in the middle position, preheat the oven to broil.
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, soften the green onions in the oil. Add the garlic and jalapeño. Continue to cook for 1 minute while stirring.
- Add the cream cheese, Parmesan and ½ cup (125 ml) of the reserved pasta cooking water to the skillet. Mix until the cheeses have melted. Season with salt and pepper.
- Add the artichokes and spinach to the skillet. Continue to cook, stirring, until the spinach has wilted. Add the pasta and mix well to coat with the sauce. Add more pasta cooking water to thin out the sauce as needed. Adjust the seasoning.
- Sprinkle with the mozzarella. Transfer to the oven and broil for 3 minutes or until the cheese is golden.
- Divide the pasta among four plates. Sprinkle with more Parmesan.
From La cuisine d’Isabelle et Ricardo, this pasta recipe borrows everything we love about artichoke dip: cream cheese, Parmesan, mozzarella, spinach and oil-packed artichokes. The result is a super creamy, absolutely delicious rigatoni dish.