Your favorite spinach artichoke dip tossed with pasta for a comforting meal. Creamy rigatoni pasta with garlic, red pepper flakes, and three cheeses! An easy weeknight dinner or make ahead meal.
Cook the pasta in a pot of salted water until al dente. Drain the pasta and reserve 1 cup of the pasta water.
In a large pot on medium heat, melt butter and add garlic. Sauté until fragrant, about 30 seconds.
Add in cream cheese and 1 cup of pasta water. Whisk slowly until the cream cheese melts.
Mix in sour cream, parmesan cheese, and red pepper flakes.
Toss in pasta, spinach, and half of the artichokes. Mix until the spinach is wilted and season with salt and pepper to taste.
Transfer the pasta to a baking dish and top with mozzarella cheese and remaining artichokes.
Bake for 15 minutes until the cheese is bubbly. Broil on high for a few minutes to brown the cheese if desired.
Notes
Make this a one pot dish! Cook the pasta in a large oven safe pot then make the cheesy sauce in the same pot and toss with the spinach and artichokes. I used a cast iron braising pan. Less dishes to wash are always a win in my book!