Creamy Spinach & Artichoke Dip Pasta Recipe Is Better Than Feta Pasta (3 Ingredients) by Jan Mostrom

Ready for another TikTok recipe that made everyone lose their minds? This better-than-feta-pasta recipe went viral on TikTok and I saw it and just had to try it. I love Trader Joe's because it's such a manageable size and the staff is so kind and helpful. And now I have a new reason to love it for this creamy spinach and artichoke dip pasta recipe alone!

The prep on this high-protein pasta dinner is literally five minutes! You pop the pasta casserole in the oven and it comes out hot, cheesy and gooey in 45 minutes. To make this creamy spinach and artichoke pasta recipe you will need pasta, cherry tomatoes and Trader Joe's spinach and artichoke dip. That's it! It's amazing how these three ingredients combine to make such a lovely meal for the family. Sadly this recipe cannot be made gluten-free as there is wheat in the dip ingredients.

This simple three-ingredient recipe is a delicious lunch or vegetarian dinner. Add some hot bread and a fresh salad, and you've got a winning meal on your hands!

Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

• 1 pound (16 ounces) pasta
• 1 quart (4 cups) baby cherry tomatoes or grape tomatoes, washed
• 2 packages Trader Joe's frozen spinach and artichoke dip

Here's how to make it: 

1. Place a large pot of salted water on the stove, but don't turn the stove on. In a 13x9-inch baking dish or similar-size pan place the two frozen dips a few inches away from each other. Pour the tomatoes around the dip and drizzle with olive oil. (Drizzle don't drench, just a few tablespoons is enough.) Sprinkle with salt and black pepper.
   
2. Place the pan in a preheated 400-degree F oven and bake for 45 minutes until the dip is nice and warm.
   
3. About 15 minutes before the dip is done, turn your pot of water on high and cook the pasta to al dente, drain and set to the side. When the dip is finished remove the pan from the oven and stir the tomatoes and dip together, then add the pasta. (I made this dish with chickpea pasta to up the protein and it was delicious.)
   
4. Mix well to coat the pasta with the cheese sauce. Taste and add more salt and black pepper, if needed.
   
5. Serve in pasta bowls and enjoy! Keep the pasta in the fridge in an airtight container for four to five days (but it probably won't last that long!).
   

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