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
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.
Jacqui
We love to make this during the week! It’s the perfect quick comforting dinner
Ana
This spinach dip pasta was such a great idea! Absolutely delicious! This will be a regular weeknight dinner in my house.
Katie
Love this recipe so much! It’s such a genius idea and so so delicious! Definitely will be making again!