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- 8 oz (225 g) pasta (penne or rigatoni) - 1 can (14 oz) artichoke hearts, drained and chopped - 4 cups fresh spinach, roughly chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon fresh lemon juice - 1/2 teaspoon red pepper flakes (optional) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) For this Spinach Artichoke Pasta Bake, I love using simple, fresh ingredients. The pasta serves as a great base. You can choose penne or rigatoni for that perfect bite. Artichoke hearts add a nice touch. They have a slight tang, which really brightens the dish. Fresh spinach brings color and nutrients. Plus, it wilts down nicely. The creamy sauce is the star here. Cream cheese gives it a rich, smooth texture. Sour cream adds a bit of tang, while Parmesan brings salty depth. I like to use shredded mozzarella on top for a gooey finish. It melts beautifully and creates that golden crust we all love. Don't forget the seasonings! Olive oil helps sauté the garlic, which adds wonderful flavor. A splash of lemon juice brightens everything up. If you like a bit of heat, the red pepper flakes are a great option. Just a pinch brings a delightful kick. Lastly, season with salt and pepper to suit your taste. Fresh parsley adds a pop of color and freshness when serving. Gather these ingredients, and you’ll be ready to make a delicious pasta bake that is sure to impress! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Cook 8 oz of pasta until al dente and drain it well. - In a large skillet, heat 1 tablespoon of olive oil over medium heat. - Add 3 minced garlic cloves and sauté until fragrant. - Toss in 1 can of chopped artichokes and 4 cups of roughly chopped spinach. - Cook until the spinach wilts, about 3 to 4 minutes. - In a bowl, whisk together 1 cup of softened cream cheese, 1/2 cup sour cream, and seasonings. - Mix in 1 cup of grated Parmesan cheese, 1 teaspoon lemon juice, and salt and pepper to taste. - Gently fold the cooked pasta into the creamy sauce and sautéed veggies. - Transfer the pasta mixture to a greased 9x13 inch baking dish. - Sprinkle 1 cup of shredded mozzarella cheese on top. - Bake for 25 to 30 minutes until the cheese bubbles and turns golden brown. To make your pasta bake great, cook the pasta al dente. This means you want it firm but not hard. When you cook the pasta too long, it gets mushy. I like to cook it just a minute less than the package says. After baking, let the dish cool for a few minutes. This helps the flavors mix better. It also makes it easier to serve. If you dig in right away, it might be too hot and messy. To boost the taste, add fresh herbs like basil or thyme. These herbs give a bright, fresh flavor. You can also add extra spices if you want some heat. Red pepper flakes are great if you like spice. Try using different cheeses for new flavors. For example, swap mozzarella for feta. This change gives the dish a tangy kick. Experiment with what you like best! Spinach artichoke pasta bake pairs well with simple sides. A fresh salad or garlic bread complements it nicely. You can also serve it with steamed veggies for a healthy touch. For a nice look, garnish the dish with chopped parsley. This adds color and makes your meal pop. You can also sprinkle more cheese on top right before serving for an extra cheesy delight! Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta until it's just al dente, as it will continue to cook in the oven, preventing it from becoming mushy. Use Fresh Spinach: Fresh spinach not only adds vibrant color but also packs more nutrients compared to frozen spinach, enhancing the overall flavor of the dish. Customize Cheese Blend: Feel free to experiment with different cheese combinations like cheddar or gouda for a unique flavor profile that suits your taste. Rest Before Serving: Allow the pasta bake to rest for a few minutes after baking. This helps it set and makes it easier to serve without falling apart. {{image_4}} You can easily adjust the recipe to fit your diet. For a gluten-free option, swap regular pasta for gluten-free pasta. Many brands offer great flavors and textures that work well in this dish. If you're looking to make it vegan, use vegan cheese. Look for cream cheese and mozzarella that are dairy-free. They melt well and taste great in this pasta bake. Want to make it heartier? You can add cooked chicken or shrimp. Just toss them in when mixing the pasta and sauce. This adds protein and makes it more filling. You can also get creative with veggies. Try adding sun-dried tomatoes for sweetness or bell peppers for crunch. They bring new flavors and colors to your dish. Love a bit of heat? Adjust the red pepper flakes to your taste. Start with a little, then add more if you like. For an extra kick, drizzle some hot sauce on top before serving. This gives your meal a nice finishing touch and bright flavor. After you enjoy your Spinach Artichoke Pasta Bake, store any leftovers in the fridge. It lasts about three to four days when properly stored. Use an airtight container to keep it fresh. Cover the dish tightly with plastic wrap or foil if you don't have a container. This helps prevent the pasta from drying out. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the pasta bake in a baking dish and cover it with foil. Heat for about 15 to 20 minutes until it’s warm. In the microwave, use a microwave-safe dish. Heat in short bursts, stirring in between, until hot. This keeps the texture nice and creamy. If you want to freeze the pasta bake, do so before baking it. Wrap it tightly in plastic wrap and then in foil. This helps avoid freezer burn. It can stay frozen for up to three months. When you’re ready to bake, thaw it overnight in the fridge. Then bake as directed, adding a few extra minutes if needed to heat it through. Yes, you can use frozen spinach. It is a great time-saver. Just make sure to thaw and drain it well. This helps remove excess water. If you skip this step, the dish may turn watery. I suggest using about 2 cups of frozen spinach. It’s a good swap for the 4 cups of fresh spinach. Look for bubbling cheese on top. The pasta bake should also be golden brown. You can test the center with a knife. If it comes out hot, it’s ready to eat. Another sign is the aroma; it should smell delicious! Allow it to cool slightly before serving. This helps the cheese set a bit. Yes, you can make this dish in advance. Prepare it up to the baking step. Cover it well and store it in the fridge for one day. When ready, bake it straight from the fridge. Just add a few extra minutes to the baking time. This makes it perfect for busy days or gatherings! This pasta bake blends artichokes, spinach, and rich cheeses for a delicious meal. You learned how to prepare this dish from start to finish, ensuring a tasty result. Remember, you can adjust spices and add proteins for extra flavor. Follow the tips to enhance texture and freshness. Whether you store leftovers or freeze the dish, enjoy its taste later. I hope you find this recipe as delightful as I do. Cooking can be fun, so get creative in your kitchen!

Spinach Artichoke Pasta Bake

A creamy and cheesy pasta bake loaded with spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 8 oz pasta (penne or rigatoni)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 cups fresh spinach, roughly chopped
  • 1 cup cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
  • to taste Salt and freshly ground black pepper
  • to taste Fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure it’s hot enough for baking.
  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside to cool slightly.
  • In a spacious skillet over medium heat, add the olive oil and minced garlic. Sauté for approximately 1 minute until the garlic becomes fragrant, taking care not to burn it. Incorporate the chopped artichokes and spinach, cooking until the spinach wilts and the artichokes warm through, about 3 to 4 minutes. Stir occasionally.
  • In a large mixing bowl, whisk together the softened cream cheese, sour cream, grated Parmesan, lemon juice, red pepper flakes (if using), and a generous pinch of salt and pepper. Mix until the sauce is smooth and creamy, ensuring everything is well combined.
  • Gently fold the cooked pasta into the bowl with the cream cheese mixture. Then add in the sautéed spinach and artichoke blend. Stir until all ingredients are thoroughly coated with the sauce.
  • Carefully pour the pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese uniformly over the top to create a cheesy crust.
  • Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbling and the top is golden brown.
  • Once baked, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with freshly chopped parsley for a pop of color and flavor.

Notes

Serve directly from the dish for a rustic feel or plate individual portions.
Keyword artichoke, bake, cheesy, pasta, spinach