Buns in My Oven · by Karly Campbell★ 3.8 (6)
Spinach Artichoke Dip Pasta
NUTRITION · PER SERVING40M COOK
CAL 34%·PRO 59%
CARBS 75G44% OF CAL
6G FIBER66G OTHER2G TOTAL SUGAR
FAT 31G41% OF CAL
14G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta baked in a creamy cheese sauce with spinach, artichokes, and optional chicken. Rich, comforting, and easily made vegetarian by omitting meat.
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View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound penne pasta
- 14 ounce can artichoke hearts (diced)
- 10 ounces ricotta cheese
- 10 ounces frozen chopped spinach (thawed and drained)
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese (not the powdery kind)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups cooked (diced chicken)
- 1/2 cup grated mozzarella
- 1/2 cup grated cheddar
At a glance
PER SERVING · TIME 40M
CAL 34%·PRO 59%
CARBS 75G44% OF CAL
6G FIBER66G OTHER2G TOTAL SUGAR
FAT 31G41% OF CAL
14G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 578mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 760mg
- Calcium
- 383mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.