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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 hearty, satisfying meal. Tender pasta is tossed with a rich, creamy sauce, fresh spinach, and tangy artichokes, then baked to golden perfection. It's a crowd-pleasing dish that's both comforting 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 comforting pasta in a delicious, cheesy casserole that's perfect for family dinners or potlucks.

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 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 10 oz fresh spinach, roughly chopped
  • 14 oz can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs
  • 2 tbsp butter, melted

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.

  7. In a large bowl, mix cream cheese, sour cream, milk, Parmesan cheese, and half of the mozzarella cheese until well combined.

  8. Add the spinach and artichoke mixture to the cheese mixture, stirring to combine. Season with red pepper flakes, salt, and black pepper.

  9. Fold in the cooked pasta, ensuring it's evenly coated with the sauce.

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

  11. In a small bowl, mix melted butter with breadcrumbs.

  12. Sprinkle the remaining mozzarella cheese over the pasta, then top with the breadcrumb mixture.

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

  14. Let cool for 5 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.
  • This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover with foil and bake at 350°F for about 20 minutes or until heated through.

Nutritional Info

Per serving (based on 8 servings): Approximately 420 calories, 20g protein, 25g fat, 35g carbohydrates. This dish is a good source of calcium, vitamin A, and iron from the spinach and cheese. The artichokes provide fiber and antioxidants.

Serving Suggestions

Serve this Spinach and Artichoke Pasta Bake with a crisp green salad and garlic bread for a complete meal. It pairs well with a chilled white wine like Sauvignon Blanc or Pinot Grigio. For a festive presentation, garnish with fresh basil leaves and a sprinkle of grated Parmesan before serving. This dish is perfect for potlucks, family dinners, or as a comforting meal on a cool evening.