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
- 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.
- Meanwhile, microwave the dip according to package directions. Combine bread crumbs, 3 tablespoons Parmesan and butter in a small bowl.
- Mix cooked pasta, cooked dip, mozzarella, sour cream and remaining Parmesan in prepared baking dish until combined. Top with bread crumb mixture.
- Bake until sauce is bubbling and cheese is golden-brown, about 25 to 30 minutes. Garnish with basil, and serve.
