16 oz box elbow macaroni noodles, regular or gluten free
I batch of vegan spinach and artichoke dip
2 cups vegan mozzarella cheese shreds, homemade or store bought
Preheat oven to 350 degrees
Boil noodles according to package instructions. Drain and set aside.
Make Spinach and Artichoke dip according to recipe instructions.
Mix in 1 cup of mozzarella shreds into the dip.
Pour dip into a 9x13 casserole dish and sprinkle the top with the remaining 1 cup of mozzarella.
Bake for 25 to 30 minutes. Just long enough to heat through and melt the cheese on top.
If you like this recipe, try these: