Cheesy Spinach Artichoke Pasta with Blistered Tomatoes and Caramelized Onions

You know that viral feta pasta trend going around? Well, this is my version that was inspired by a spinach artichoke dip that I made for the Super Bowl. I wasn’t going to partake in the challenge, but then the dip spoke to me and I knew I had to pasta-fy it.

I have a cooking class coming to youtube to show you every step of this recipe, so hang tight! It will be out soon! For now, here’s the reel I posted to IG!

Caramelizing onions takes a while…do I have to?

First of all, you never *have* to do anything I tell you to do!!! I personally loved the touch of caramelized onions to my spinach artichoke dip so I decided to add them to this recipe. I also strategically planned this recipe so that you can use the 30 minute baking time to caramelize your onions. This way, the total recipe cook time is still the same as if we weren’t adding them. If you would rather just sit back, relax and not make caramelized onions during the bake time, that’s 1000% ok!! You can skip them and this will still be amazing. 

What kinds of pasta do you recommend using?

I really enjoyed the cavatappi pasta that I used (thick squiggly swirl pastas) but you can really go with anything with structure here. So, think: rigatoni, orecchiette, fusilli, gemelli, farfalle…and not floppier noodles like spaghetti, fettuccine, bucatini, etc.  You could even turn this into a lasagna if you really wanted…

Cheesy Spinach Artichoke Pasta with Blistered Tomatoes and Caramelized Onions

5 from 10 Reviews


Adjust Servings
114 oz. can artichoke hearts
1cup fresh or frozen spinach
2pints cherry tomatoes
3 cloves of garlic
Olive oil
1 3/4cups whole milk ricotta
8oz. softened cream cheese
1cup shredded mozzarella
2 sweet onions
2tbsp butter
Grated Parmesan
8oz. ( usually half a box) uncooked Cavatappi pasta