Serves 4
What's better than everyone's favourite oozy, creamy party dip? That very same dip transformed into your next quick meal. Frozen spinach and canned artichokes join forces with penne to live their best cheesy life. And if that isn't enough, it all comes together in just one skillet – no separate pot needed to boil the pasta.
Ingredients
3 tbsp extra-virgin olive oil
2 large shallots, coarsely chopped
3 garlic cloves, coarsely chopped
2 1/2 tsp Kosher salt, divided, plus more
1 can artichoke hearts, drained, coarsely chopped
300 g package frozen spinach, thawed, drained
230 g penne or other short tube pasta
2 cups full-cream milk
120 g cream cheese, room temperature, cut into pieces
60 g Parmesan, finely grated (about 1 cup)
1/4 tsp freshly ground pepper
120 g mozzarella, coarsely grated (about 1 1/4 cups)
Hot sauce (for serving)
Method
1. Heat the grill. Heat oil in a large high- sided ovenproof skillet over medium. Add shallots, garlic, and 1/2 tsp Kosher salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Stir in artichoke hearts and spinach.
2. Add pasta, milk, 2 tsp Kosher salt, and 1 1/2 cups water to pan and carefully stir to combine. (The pasta should be mostly submerged.) Increase heat to medium-high; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally and adding up to 1/2 cup water a little at a time as needed if liquid absorbs too quickly, until most of the liquid is absorbed and pasta is al dente, 16–18 minutes.
3. Remove pasta from heat. Add cream cheese and stir until incorporated. Add Parmesan and stir until melted and combined. Add pepper; taste and season with more salt if needed.
4. Scatter mozzarella evenly over pasta. Grill until cheese is melted, golden brown, and bubbling, about 3 minutes (watch it carefully). Let pasta cool slightly (sauce will thicken as it cools).
5. Serve pasta directly from skillet with hot sauce.
Recipe by Hana Asbrink
