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Recipe Ingredients

  • 1 pound penne pasta
  • 2 (10-ounce) boxes Birds Eye® Spinach & Artichoke Dip
  • 1 cup plain bread crumbs
  • 1 cup grated Parmesan cheese, divided
  • 1/4 cup unsalted butter, melted
  • 2 cups shredded mozzarella cheese
  • 1 cup sour cream
  • Chopped fresh basil, for garnish

Recipe Directions

  1. Preheat oven to 375°F and coat a 9x13-inch baking dish with nonstick cooking spray. Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions; drain.
  2. Meanwhile, microwave the dip according to package directions. Combine bread crumbs, 3 tablespoons Parmesan and butter in a small bowl.
  3. Mix cooked pasta, cooked dip, mozzarella, sour cream and remaining Parmesan in prepared baking dish until combined. Top with bread crumb mixture.
  4. Bake until sauce is bubbling and cheese is golden-brown, about 25 to 30 minutes. Garnish with basil, and serve.

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