Spinach and Artichoke Pasta

This is a wonderful way to use leftover spinach dip! A sauce is created from that creamy dip, and then it is combined with rigatoni and sprinkled with some fresh parmesan cheese to create an easy, delicious pasta dish. Definitely one of my favorites. In fact, sometimes I make spinach dip just so I can use the leftovers for this pasta. 🙂

Ingredients:

1 lb. rigatoni
2 cups spinach and artichoke dip (I have a recipe for this on my blog…delish!)
½ – 1 cup whole milk
½ cup freshly grated parmesan cheese, plus more for garnishing
Salt and fresh cracked pepper

Step 1: Boil pasta according to package directions. Drain and transfer to a large bowl.

Step 2: Heat the spinach dip in a skillet over medium heat, stirring often. Once it starts to bubble, whisk in 1/2 cup of the milk until thoroughly combined. If the sauce is still too thick, add a bit more milk. Stir in 1/2 cup of the parmesan cheese. Season with salt and pepper if desired.