Sort ingredients
caleyn
QR Code
Listen
Pdf
Peel and roughly chop 20 cloves of garlic, sprinkle with a little salt and crush slightly with the side of a knife.
Melt 2 tablespoons of unsalted butter in a pan over medium-low heat, then add the crushed garlic, black pepper, and red pepper flakes.
Boil the pasta for 5 minutes, then drain it.
Add the drained artichokes (around 12oz) and 16oz of frozen chopped spinach to the garlic butter mixture and cook for a few minutes to get rid of the water from the spinach.
Stir in 5.2oz of boursin or gournay cheese and 1 cup of full-fat Greek yogurt (or ½ cup yogurt + 4oz cream cheese) until melted and combined.
Add the par-cooked pasta to the spinach and artichoke mixture and stir to combine.
Transfer the mixture to a baking dish and top with low moisture mozzarella cheese.
Bake at 375°F for 10-15 minutes.