Introduction
If you’re a fan of the classic spinach and artichoke dip, this recipe takes those rich, creamy, cheesy flavors and transforms them into a comforting, hearty pasta bake. Imagine tender pasta enveloped in a velvety cream sauce, loaded with earthy spinach, tangy artichokes, and plenty of gooey melted cheese. It’s everything you love about the appetizer—made even more satisfying as a main dish.
Perfect for family dinners, potlucks, or cozy nights at home, this pasta bake strikes the balance between indulgence and wholesomeness, since it also sneaks in a healthy dose of veggies. It’s a crowd-pleaser that will quickly become a household favorite.
Why I Love This Recipe
I love this recipe because it takes one of my favorite party dips—spinach and artichoke—and transforms it into a hearty, satisfying meal that feels both comforting and indulgent. There’s something so cozy about pulling a bubbling dish of cheesy pasta out of the oven, the golden crust giving way to a creamy, flavorful sauce underneath.
What makes this dish extra special is the balance: the richness of the cream and cheese is lightened by the freshness of spinach and the tangy, slightly briny bite of artichokes. It doesn’t feel overly heavy, yet it’s still completely satisfying. I also love how versatile it is—you can serve it as a vegetarian main course, pair it with protein, or even make it the star of a holiday table.
Why It’s a Must-Try Dish
This pasta bake is a must-try because it combines the beloved flavors of a classic appetizer with the heartiness of a baked pasta dish, creating something truly irresistible. If you’re someone who loves creamy, cheesy comfort food with a touch of freshness, this recipe will win you over instantly.
It’s not just about the taste—it’s also about the experience. The creamy sauce clings to every piece of pasta, while the artichokes add tangy depth and the spinach brings in a pop of earthy goodness. Topped with golden, bubbling cheese, every bite feels like a hug in food form.
Another reason this dish is a must-try is its crowd-pleasing appeal. Whether you’re feeding your family, hosting a dinner party, or bringing a dish to a potluck, this pasta bake guarantees empty plates and lots of compliments. It’s vegetarian-friendly, hearty enough to stand on its own, and pairs beautifully with a side salad or garlic bread.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories per serving: ~420 kcal
Course and Cuisine
- Course: Main Dish
- Cuisine: American / Italian-inspired
Ingredients
For the Pasta Bake:
- 12 oz (about 4 cups) penne or rigatoni pasta
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 5 cups fresh spinach (or 1 package frozen, thawed & squeezed dry)
- 1 cup cream cheese (softened)
- 1 cup sour cream (or Greek yogurt)
- 1 ½ cups milk (whole or 2%)
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided, 1 cup for topping)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for a little kick)
- ½ tsp Italian seasoning
Optional Toppings:
- ½ cup breadcrumbs mixed with 1 tbsp melted butter for a crunchy top
Step-by-Step Preparation Method
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente (about 1–2 minutes less than package instructions).
- Drain and set aside.
2. Make the Creamy Sauce
- In a large skillet, heat olive oil/butter over medium heat.
- Sauté onion until soft (about 5 minutes), then add garlic and cook until fragrant.
- Stir in chopped artichoke hearts and spinach. Cook until spinach wilts.
- Add cream cheese, sour cream, and milk. Stir until smooth and creamy.
- Season with salt, pepper, red pepper flakes, and Italian seasoning.
- Stir in Parmesan cheese and 1 cup mozzarella.
3. Assemble the Bake
- Preheat oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, combine cooked pasta with the creamy spinach-artichoke sauce.
- Top with remaining 1 cup mozzarella cheese (and breadcrumb topping if using).
4. Bake
- Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
5. Rest and Serve
- Let the pasta bake rest for 5 minutes before serving.
How to Serve
Serve hot, straight from the oven, with a fresh side salad or garlic bread. It also pairs beautifully with roasted chicken, grilled vegetables, or a crisp glass of white wine.
Recipe Tips
- Undercook the pasta slightly so it doesn’t become mushy while baking.
- For extra flavor, stir in a splash of white wine while sautéing the onions.
- Use freshly shredded cheese for the best melt and texture.
- If using frozen spinach, make sure it’s completely drained to avoid watery sauce.
Variations
- Protein Boost: Add shredded rotisserie chicken or cooked Italian sausage.
- Vegan Option: Use dairy-free cream cheese, plant-based milk, and vegan mozzarella.
- Low-Carb Option: Swap pasta for cauliflower florets or zucchini noodles.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the sauce.
- Mediterranean Twist: Add sun-dried tomatoes, olives, or roasted red peppers.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Assemble pasta bake (without baking), cover tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 45–50 minutes.
- Reheat: Warm in oven at 325°F (160°C) until heated through, or microwave individual portions.
Special Equipment Needed
- 9×13-inch baking dish
- Large skillet or saucepan
- Large pot for pasta
- Wooden spoon or spatula
Conclusion
The Creamy Spinach and Artichoke Pasta Bake is the perfect fusion of comfort food and elegance. Creamy, cheesy, and loaded with flavor, it transforms a beloved appetizer into a hearty, satisfying main dish. Whether you’re feeding a family, entertaining friends, or meal-prepping for the week, this recipe delivers on taste, texture, and versatility. Once you try it, you’ll see why it deserves a permanent spot in your recipe collection.
Creamy Spinach and Artichoke Pasta Bake
Description
If you’re a fan of the classic spinach and artichoke dip, this recipe takes those rich, creamy, cheesy flavors and transforms them into a comforting, hearty pasta bake. Imagine tender pasta enveloped in a velvety cream sauce, loaded with earthy spinach, tangy artichokes, and plenty of gooey melted cheese.
Ingredients
For the Pasta Bake:
Optional Toppings:
Instructions
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1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
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2. Make the Creamy Sauce: In a large skillet, heat olive oil/butter over medium heat. Sauté onion until soft (about 5 minutes), then add garlic and cook until fragrant. Stir in chopped artichoke hearts and spinach. Cook until spinach wilts. Add cream cheese, sour cream, and milk. Stir until smooth and creamy. Season with salt, pepper, red pepper flakes, and Italian seasoning. Stir in Parmesan cheese and 1 cup mozzarella.
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3. Assemble the Bake: Preheat oven to 375°F (190°C). In a greased 9x13-inch baking dish, combine cooked pasta with the creamy spinach-artichoke sauce. Top with remaining 1 cup mozzarella cheese (and breadcrumb topping if using).
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4. Bake: Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
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5. Rest and Serve: Let the pasta bake rest for 5 minutes before serving.
