View From Our Table

This recipe came out of a copy of Good Housekeeping. I could not find the issue, but the only change I made was the noodle type. My husband loves spinach artichoke dip, so this was a big hit. I prefer to make the entire recipe in my Dutch Oven so I only have to use one dish. 16oz Cavatappi Pasta  2 Cups Whole Milk 8oz Cream Cheese 8oz Finely Shredded Sharp Cheddar Cheese 1/8 tsp Cayenne Pepper 6 Tbsp Unsalted Butter, Room Temperature 2 cups Fresh Baby Spinach, Chopped  13.5oz Can Artichoke Hearts, Drained, Chopped 1/2 Cup Crushed Ritz Crackers (About 1/4 Sleeve, or 1 Fresh Stack)  3/4 tsp garlic powder Salt and Pepper 1. Heat oven to 375°F. Grease 9x13 baking dish. 2. In large saucepan, bring 4 cups water to a boil on high. Add pasta and cook, stirring occasionally, for 8 min. 3. Stir in milk and cream cheese and cook until cream cheese has melted and pasta is al dente, about 5 min. more. 4. Remove pan from heat and stir in 2 cups Cheddar, cayenne. 3 Tbsp butt...

I love Hello Fresh recipes! I always like to save my favorites and try to adjust the ingredients to see if they can be made again successfully. This one was easy to do just that. These are my edits to accommodate what I keep on hand or can regularly find at the grocery store. Ingredients:    12 oz Cheese Tortellini 1lb Ground Beef 28oz Crushed Tomatoes 1 Yellow Onion 1 tsp Minced Garlic (2 cloves Fresh) ½ tsp Dried Basil (0.5oz Fresh) 2 TBSP Sour Cream ½ cup Panko Breadcrumbs 5 oz Spinach ¼ cup Parmesan Cheese 4 tsp Olive Oil Salt Pepper   Directions: Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. If using fresh, mince 2 cloves garlic and finely chop basil leaves. Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat. (TIP: If you have an ovenproof pan, use it instead. I use my Dutch Oven) Add onions and garlic, and toss until softened, 4-5 minutes. Season with salt and pepper. Ad...