Step 1

Heat oven to 375℉.

Step 2

Add tomatoes to a 9-inch x 13-inch casserole pan. Drizzle olive oil over the top and sprinkle on salt and pepper. Mix tomatoes so they’re well coated. Make a well in the center (sliding tomatoes to the outer perimeter) and add 2 cups of the prepared spinach artichoke dip.

Step 3

You’ll have plenty left over for heating and using for dipping crudite or whole grain chips or to make Spinach Artichoke Dip Pizza.

Step 4

Bake in the oven on middle rack 30 to 35 minutes, or until the tomatoes start to look puckered (some may slightly burst).

Step 5

Remove pan from oven and using the back of a large wooden spoon, carefully smash tomatoes (the juice will be scorching hot, so take extra care to minimize splatter), incorporating them into the spinach artichoke mixture to create a creamy sauce. Add the cooked pasta (a few handfuls at a time) and mix until well-coated.

Step 6

Garnish with extra Parmesan, along with optional herbs and crushed red pepper flakes for heat. Serve immediately or place back in the oven for 5 minutes or so to ensure it’s piping hot.