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Export 13 ingredients for grocery delivery
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.
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