Spinach Artichoke Pasta Casserole

Spinach Artichoke Pasta Casserole is the perfect left-over solution when you've made way too much dip (see Crock Pot Spinach and Artichoke Dip) and you don't want it to go to waste. Andy kept saying, "I wonder if we can serve this with spaghetti," after he made spaghetti one evening and used left over Sloppy Joe Dip for the sauce. (Which was excellent, by the way). I was a little hesitant but I finally agreed and put my own spin on it. I wanted to add some type of chopped ham or pepperonis but he was not feeling that. However, if we do this one again, we both agreed to add a little; not that it needs it but we think it would make a nice addition.

 

INGREDIENTS:

Spinach and Artichoke dip (about 6 cups) 

Egg noodles, 8 oz. bag, cooked per directions

2 cups Italian shredded cheese

We had one of those 5 cup Rubbermaid containers loosely filled with spinach and artichoke dip and then a another one which held about a cup of dip. The bowl sat on the counter while I cooked one 8 oz. bag of egg noodles and preheated the oven to 350 degrees.

The noodles were drained and thrown in the bowl of dip. The heat of the noodles made quick work of blending everything.

Lightly spray a small (8" x 11") dish and pour the ingredients in.

Top the mixture with cheese.

Bake until ingredients are heated through and the cheese is nicely melted.

We served this like we were eating lasagna with garlic knot rolls. 

It was very good and not one bit of food went to waste.