Spinach Dip Pasta

Spinach Dip Pasta Bake ~

All the spinach dip flavor you love in an easy and creamy pasta bake dinner!

My Spinach Artichoke Dip is a holiday favorite in this house and that is what I used for this pasta. We especially love it with fresh veggies and toasted baguette slices. I always like to make a little extra too for late-night snacking, or in this case, to repurpose into a simple and satisfying lunch or dinner.

I like this recipe because it’s quick to make and perfect for turning leftover spinach dip into a whole new meal!

To make this dish, all you do is mix prepared dip with a little plant milk, red bell pepper, seasonings, and cheese. This gets tossed with cooked pasta then topped with more cheese and baked – that’s it!

Ingredients for Spinach Dip Pasta

• Non-stick cooking spray
• 16 ounces farfalle pasta, or other medium size pasta
• 2 cups spinach dip, prepared
• 2/3 cup oat milk, or other mild-flavored plant milk such as unsweetened almond
• 1 cup red bell pepper, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt
• 1 cup vegan mozzarella cheese, shredded and divided

How to Make Spinach Dip Pasta

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray.

STEP TWO: Cook the pasta according to package directions for al dente consistency. Drain and return to the pot. Set aside.

STEP THREE: In a large bowl, stir together the spinach dip, oat milk, bell pepper, Italian seasoning, garlic salt, and 1/2 cup mozzarella cheese.

STEP FOUR: Pour the spinach dip mixture into the pot with the cooked pasta. Stir to coat.

STEP FIVE: Pour the entire pasta mixture into the prepared baking dish. Sprinkle with the remaining mozzarella cheese.

STEP SIX: Bake for 20 minutes, until cheese is melted, then serve hot.

Storage

Leftovers will keep well in the refrigerator for 1-2 days and should be stored, covered, in the refrigerator. Reheat in the microwave.

More Easy Pasta Dinners You’ll Love!

• Taco Spaghetti
• Pesto Pasta Meatball Bake
• Sausage and Mushroom Pasta Bake
• Pasta with Peas (Pasta e Piselli)
• Vegan Tortellini Soup

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Spinach Dip Pasta

The spinach dip flavor you love in a quick and easy pasta bake! Perfect for turning leftover spinach dip into a whole new meal!

5 from 17 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: dairy free, leftovers, quick and easy, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 576kcal

Author: Holly Gray

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Ingredients

• Non-stick cooking spray
• 16 ounces farfalle pasta or other medium size pasta
• 2 cups spinach dip prepared
• 2/3 cup oat milk or other mild-flavored plant milk such as unsweetened almond
• 1 cup red bell pepper chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic salt
• 1 cup vegan mozzarella cheese shredded and divided

Instructions

• Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray.
• Cook the pasta according to package directions for al dente consistency. Drain and return to the pot. Set aside.
• In a large bowl, stir together the spinach dip, oat milk, bell pepper, Italian seasoning, garlic salt, and 1/2 cup mozzarella cheese.
• Pour the spinach dip mixture into the pot with the cooked pasta. Stir to coat.
• Pour the entire pasta mixture into the prepared baking dish. Sprinkle with the remaining mozzarella cheese.
• Bake for 20 minutes, until cheese is melted, then serve hot.

Nutrition

Calories: 576kcal | Carbohydrates: 88g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 1g | Sodium: 969mg | Potassium: 238mg | Fiber: 4g | Sugar: 10g | Vitamin A: 838IU | Vitamin C: 32mg | Calcium: 75mg | Iron: 2mg

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