Spinach and Artichoke Dip Pasta

recipe and picture from damndelicious.net

INGREDIENTS

• 1 pound penne pasta
• 8 ounces bacon ends & pieces, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 (10-ounce) package frozen chopped spinach, defrosted and drained
• 1 (14-ounce) can artichoke hearts, chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 cups Monterey Jack Cheese - divided

INSTRUCTIONS

• Preheat broiler. Lightly oil a 9×13 baking dish or coat with nonstick spray.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Heat olive oil in a medium pot over medium low heat. Add garlic and onion, and cook, stirring frequently, until the onions begin to soften, about 3-4 minutes. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in milk and bring to a simmer.
• Add spinach and artichoke and stir until the sauce has thickened and the vegetables are heated through, about 2-3 minutes; season with salt and pepper, to taste. Stir in 1 1/2 cups cheese until smooth, about 1-2 minutes. Stir in penne and bacon.
• Spread the penne mixture into the prepared baking dish. Sprinkle with remaining cheese. Place into oven and broil for 3-4 minutes, or until golden brown.
• Serve immediately.

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