Spinach Artichoke Dip Pasta by Shelbyaustinn

Ingredients

• 2 containers (approx 20 oz total) spinach and artichoke dip
• 16 oz mini heirloom tomatoes
• 1 tbsp garlic, minced
• 2 tbsp olive oil
• 16 oz pappardelle noodles
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 tsp italian seasoning blend

Instructions

1. Preheat your oven to 400°F (200°C).
2. Add the spinach and artichoke dips, tomatoes, minced garlic, olive oil, and seasonings into a large baking dish.
3. Bake for 30-45 minutes until the tomatoes have burst and the dip is bubbly and heated through.
4. While the sauce is baking, bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.
5. Remove the baking dish from the oven and carefully stir the mixture to create a creamy sauce.
6. Add the cooked pasta directly into the baking dish, tossing thoroughly until the noodles are evenly coated in the sauce, then serve immediately.