Serves 4-6
All the familiar flavors of Spinach-Artichoke dip baked into a bubbly and comforting pasta dish! The combination of Gouda and TomaTruffle creates a deep, brown butter flavor that melds with the artichokes and spinach perfectly. The addition of cream cheese takes the creaminess over the top. Easy to make ahead and bake just as company arrives, this pasta will become your new favorite dinner.
3 tablespoons olive oil
2 large shallots, chopped
3 garlic cloves, chopped
pinch of kosher salt
1 14-oz. can artichoke hearts, drained & chopped
1 10-oz. package frozen spinach, thawed & thoroughly drained
3 cups whole milk
6 oz. cream cheese at room temperature
16 oz. penne or other short tube pasta, cooked al dente and drained
2 oz. Point Reyes Gouda, grated (about 1 cup)
6 oz. Point Reyes TomaTruffle, grated (about 1 ½ cups)
Salt & pepper, to taste
Heat oven to 400F.
Heat olive oil in a large skillet over medium heat. Add shallots, garlic and a pinch of salt. Cook, stirring occasionally, until shallots begin to soften and brown, about 4 minutes. Stir in artichokes and spinach.
Add milk and cream cheese, stirring to combine and allowing mixture to thicken. Add cooked pasta, carefully stirring so pasta is evenly coated in sauce. Stir in half of each cheese, reserving the rest for baking. Taste and season with salt and pepper, as desired.
Transfer pasta to a large baking dish. Scatter remaining cheese evenly on top. Place pasta in oven and bake 15-20 minutes, until cheese is bubbly and brown.
Serve immediately.
