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How to Make a Creamy Spinach and Artichoke Pasta Bake

This Spinach and Artichoke Pasta Bake transforms the classic dip into a satisfying main course. Tender pasta is tossed with a rich, cheesy sauce, fresh spinach, and marinated artichokes, then baked to golden perfection. It's a crowd-pleasing dish that's both indulgent and packed with vegetables.

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Recipe Details

Prep Time

20 minutes

Cook Time

40 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

This creamy Spinach and Artichoke Pasta Bake combines the beloved flavors of spinach-artichoke dip with hearty pasta in a comforting casserole that's perfect for family dinners or entertaining.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 10 oz fresh spinach, roughly chopped
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.

  2. Cook the penne pasta in salted boiling water until al dente, about 9-11 minutes. Drain and set aside.

  3. In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.

  4. Add minced garlic and cook for another minute until fragrant.

  5. Add chopped spinach to the skillet and cook until wilted, about 3-4 minutes.

  6. Stir in the chopped artichoke hearts and cook for an additional 2 minutes. Remove from heat.

  7. In a large bowl, mix together cream cheese, sour cream, milk, 3/4 cup of Parmesan cheese, mozzarella cheese, red pepper flakes, salt, and black pepper until smooth.

  8. Add the cooked pasta and spinach-artichoke mixture to the cheese sauce. Stir until everything is well combined.

  9. Transfer the pasta mixture to the prepared baking dish.

  10. In a small bowl, mix the remaining 1/4 cup of Parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the pasta.

  11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

  12. Let the pasta bake cool for 5-10 minutes before serving.

Chef's Notes

  • For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
  • Add grilled chicken or shrimp for extra protein.
  • Fresh herbs like basil or parsley can be added for extra flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Nutritional Info

Per serving (based on 8 servings): Approximately 420 calories, 22g protein, 25g fat, 35g carbohydrates. This dish is a good source of calcium from the cheese, and vitamins A and C from the spinach. The artichokes provide fiber and antioxidants.

Serving Suggestions

  • Serve with a crisp green salad and garlic bread for a complete meal.
  • Pair with a chilled Pinot Grigio or Sauvignon Blanc.
  • For a festive presentation, garnish with fresh basil leaves and a sprinkle of red pepper flakes.
  • This dish is perfect for potlucks, family gatherings, or as a comforting weeknight dinner.