Spinach and Artichoke Dip Pasta

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  • 8 ounces penne
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 tablespoons flour
  • 2 cups milk
  • 4 ounces cream cheese, room temperature
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1/2 cup mozzarella, shredded
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 8 ounces spinach, coarsely chopped
  • salt and pepper to taste
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