Incase you were looking for a way to incorporate spinach dip into your dinner rotation I’m pleased to give you this Spinach Dip Pasta. Make a creamy Parmesan sauce then load it with spinach, diced artichokes, and orzo pasta. The best part is the toasted tortilla chips on top for a crunchy finishing bite.
INGREDIENTS AND SUPPLIES
Here’s what you need from your fridge, pantry, and kitchen to make this baked pasta this week!
INGREDIENTS
- Frozen spinach. Cook in the microwave according to package instructions. You’ll use 1/2 cup. Save any remaining spinach to use in omelets or other dinner recipes during the week.
- Quartered artichoke hearts. You can find a 6oz jar which is the amount you need here, or just use half of a 14oz can. Do not use the marinated kind.
- Light cream.
- Cheeses: Mozzarella, Parmesan, and cream cheese.
- Tortilla chips.
- Orzo pasta.
- Chicken broth.
- Butter.
- Seasonings: Fresh garlic cloves, garlic powder, salt, pepper.
SUPPLIES
- Box grater: You’ll need a box grater for shredding the Parmesan cheese. I buy the Mozzarella already shredded but the Parmesan you’ll need to grate yourself.
- Microplane grater for grating the garlic.
- Pan, pot, whisk.
- Pie plate or 8×8 casserole dish.
The secret to getting the best orzo flavor here is toasting the orzo. This only adds an extra 4 minutes to the recipe but trust me it’s so worth it and really makes the flavors much richer!
To toast the orzo simply melt 1 tablespoon of butter in your pot then add the orzo. Stir to coat the noodles then cook on medium for 4 minutes. I like to turn up the heat to medium-high at the end to really get some of the pieces nice and toasty brown.
Once the 4 minutes its up, carefully add your cooking liquid and you’re ready to finish the dish! For this recipe you’ll use a can of chicken broth. Just make sure to carefully pour in your liquid since the pot will be super hot and there will be some splatter.
HOW TO MAKE SPINACH DIP PASTA BAKE
Let’s get to making some dinner!
Step 1. Toast and cook the orzo. Melt the butter, add the orzo and cook for 4 minutes to toast. Pour in the can of chicken broth and cook at a bubbling simmer for 10 minutes.
Step 2. While the orzo is simmering, preheat the oven to 350 degrees then make the cream sauce. In a large pan melt the 1/2 tablespoon of butter and add the grated garlic. Add the cream and heat, then add the cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
Step 3. To the cream sauce add the diced artichokes, cooked frozen spinach, and toasted orzo.
Step 4. Add to a pie dish then top with the shredded Mozzarella and crushed tortilla chips.
Step 5. Broil until the Mozzarella and chips have browned.
It’s really not complicated and you’re going to LOVE the flavors of the Parmesan cream sauce and that toasted orzo. The chips on top really make it like you’re eating a pasta spinach dip!
For any leftovers the chips will get a little soft and soggy after it’s chilled in the fridge. Before reheating you can remove those and just add some fresh crushed chips for a perfectly crunchy bite the next day.
For more recipes that use orzo you might like some of these!
Chicken pesto orzo
Creamy lemon chicken orzo soup
French onion chicken thighs
Chicken orzo pasta bake
And for a delicious spin on spinach dip, you’ll love digging into this!
PrintSpinach Dip Pasta
All the elements of spinach dip baked into a delicious orzo pasta dish. A creamy Parmesan sauce is loaded with spinach, artichokes, and orzo then topped with a crunchy tortilla chip topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Saute
- Cuisine: American
Ingredients
1/2 tablespoon salted butter
2 cloves of garlic, grated
1 cup light cream
3/4 cup shredded Parmesan cheese
1/2 cup cooked frozen spinach, drained of excess water
6 ounces of quartered artichoke hearts, diced into bite-sized pieces (if you can’t find a 6oz jar just use half of a 14oz can…do not use the marinated kind!)
2 ounces cream cheese, softened
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
Shredded Mozzarella cheese for topping
Crushed tortilla chips for topping
For the orzo
1 cup dry orzo pasta
1 tablespoon salted butter
1 can chicken broth (14.5 ounce can)
Instructions
1. Prepare the orzo. Melt the 1 tablespoon of butter in a pot then add the orzo. Toast over medium heat for 4 minutes, stirring occasionally. Carefully pour in the chicken broth (watch out for splatter!) then raise heat to medium-high and cook for 10 minutes. Stir frequently at the end to prevent the orzo from sticking to the bottom. After 10 minutes, remove from heat.
2. While the orzo is cooking, preheat the oven to 350 degrees. Spray and pie dish or 8×8 casserole dish with cooking spray.
3. Prepare the cream sauce. In a large pan add the 1/2 tablespoon of butter and melt over medium heat. Add the grated garlic and cook for 1 minute. Pour in the light cream and heat for 3-5 minutes.
4. Add the softened cream cheese and whisk so it smoothly blends into the light cream. Stir in the Parmesan cheese, salt, pepper, and garlic powder.
5. Stir in the diced artichokes, cooked spinach, and cooked orzo. Pour into your prepared baking dish.
6. Top with as much cheese and crushed chips as you’d like then broil until the Mozzarella cheese is browned and bubbly and the chips are browned. Keep a close eye on this so you don’t burn the chips.
Serve immediately, enjoy every bite!
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