The Mediterranean Dish · by Suzy Karadsheh
Spinach & Artichoke Dip Pasta Bake
NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 49%
CARBS 69G52% OF CAL
10G FIBER53G OTHER6G TOTAL SUGAR
FAT 21G35% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked pasta inspired by spinach artichoke dip, with labneh, spinach, artichokes, and mozzarella. Creamy and satisfying.
mainamericanpasta🫕 dutch oven🔥 ovenvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Kosher salt
- 1 pound dry rigatoni pasta (or mezze rigatoni )
- 1/4 cup extra virgin olive oil, (plus more for the pasta)
- 1 cup plain pita chips
- 1 lemon, (zested and juiced)
- 1 cup freshly grated Parmesan cheese
- 1 medium yellow onion, (diced)
- 2 scallions, (sliced)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- 2 (8-ounce) bags baby spinach
- 2 (14-ounce) cans quartered artichoke hearts (, drained)
- 1 cup labneh, (at room temperature)
- 1 cup whole milk
- 1 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 60M
CAL 27%·PRO 49%
CARBS 69G52% OF CAL
10G FIBER53G OTHER6G TOTAL SUGAR
FAT 21G35% OF CAL
8G SAT13G 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
- 50m
- Sodium
- 1076mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 845mg
- Calcium
- 396mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1076MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.