There’s nothing quite like a cozy Spinach Artichoke Pasta bake, when I find myself craving dishes with warm crust from the outside and creamy, cheesy, inside. It’s an exceptional comfort food that comes together fast with just simple kitchen pantry items. This dish is easy to make and guaranteed to make everyone happy at the table.
This Spinach and Artichoke Pasta Bake, a complete food box that contains tender pasta, creamy sauce, gooey cheese, and a good dose of green leaves, makes it a balanced diet. It’s like your favorite spinach artichoke dip decided to meet pasta and turn into dinner.
Think of this simple meatless Monday dish, or when you want something hearty without much fuss, this pasta with artichokes is easy to pull together, and you don’t need to look any further for a great pasta dish!
Let’s get started! Shall we?
Spinach Artichoke Pasta Bake – Recipe Inspiration
This Spinach and Artichoke Pasta Bake is the perfect mix of comfort; there’s no fuss, and everything comes together in one pan before baking. It’s loaded with fresh spinach and artichoke hearts that make it as wholesome as it is satisfying, with fiber and a pop of color. It’s a make-ahead-friendly dish and tastes fresh when reheated for lunch the next day. Every bite of this pasta is a perfect balance of creamy sauce, earthy greens, and melty cheese. It’s a cozy, harmonious dish that feels like pure comfort in every forkful.
Ingredients You’ll Need
- 8 oz pasta, use any medium-sized shells, like penne or rigatoni, etc
- 2 tbsp olive oil
- 1/2 medium onion, chopped
- 3 medium garlic cloves
- 1/4-1/2 tsp hot chili flakes
- kosher salt according to taste
- 10 oz 225 grams baby spinach, roots trimmed away
- 14 oz 400-gram jar of artichoke hearts, or two jars to make up the correct amount, coarsely chopped
- 1 cup heavy cream, like whipping cream
- 1 cup half and half
- 1 cup grated Parmesan cheese
- ½ tsp black pepper
- 1 cup grated mozzarella cheese
Baking Directions
Start with cooking your pasta just shy of the total minutes needed to al dente; it will finish cooking in the oven as it soaks up all that rich, creamy sauce. I like using gluten-free penne, and it holds up well, but that gluten-free pasta can break down if it sits too long in the sauce. So, if you’re planning to finish the entire dish in one go, consider halving this recipe to enjoy the pasta at its optimum. If you’re using regular pasta, follow your gut and go ahead to make the full batch.
In a large sauté pan, gently cook onion, garlic cloves, and a pinch of red pepper flakes in olive oil. When the oil starts to sizzle, stir in chopped artichoke hearts and fresh baby spinach. As the spinach softened, pour in cream to create a luscious sauce, where the pasta finishes cooking. And yes, don’t forget the Parmesan cheese! A generous handful of cheese melts right in. Because both artichokes and Parmesan are naturally salty, you won’t need to add extra salt.
Time to Bake
Once your sauce and pasta are combined, pour everything into a greased baking dish, and this time, top generously with shredded mozzarella for that irresistible golden, bubbling finish. Bake until the cheese melts, browns slightly around the baking dish edges, and the sauce thickens. You’ll see how your kitchen smells will have an incredible aroma. Finally, you’ve got a cozy, satisfying meal that is enough to make everyone happy.
How to Choose the Best Artichoke Hearts and Spinach?
When it comes to artichoke hearts, I always select the ones that are packed in glass jars. They let you see exactly what’s inside. It’s a simple way to ensure quality before you even open the jar, so I prefer the transparency of glass jars every time.
How do I prepare the spinach for this dish?
Baby spinach is always my top pick. It only needs the thick end to be stems trimmed off, then no chopping is required anymore! Once it wilts, it shrinks down beautifully and blends perfectly into the sauce. If you’re using larger spinach leaves, give them just a quick rough chop once or twice.
Serving Suggestions
Serve it in modest portions with a fresh, zesty green salad on the side; the crispness and tang cut through the richness perfectly. I also love to pair it with some roasted vegetables or a light soup starter for a wholesome winter meal.
Storing & Reheating
Keep your leftovers store in an airtight container in the refrigerator for up to three days. For reheating leftovers, add a splash of milk or reserved pasta water to keep the sauce creamy and taste fresh. Warm it in the microwave for 1–2 minutes or gently on the stovetop, stirring occasionally.
Conclusion
This Spinach and Artichoke Pasta Bake is everything creamy, cozy, and just a little indulgent, yet still packed with greens. It’s a dish with proof that comfort food doesn’t have to be complicated or heavy. Serve it warm, at your family weekends, to enjoy that perfect balance of rich, cheesy goodness and earthy vegetables. As I think the best way to brighten a gloomy day is with a bubbling dish of pasta love.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works perfectly for artichoke pasta bake. Use about 5 ounces, and squeeze out excess moisture before adding it to the dish.
Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works perfectly for artichoke pasta bake. Use about 5 ounces, and squeeze out excess moisture before adding it to the dish.
Can I use frozen artichokes instead of canned?
Yes, you can! Marinated artichokes also add extra flavor and richness to the dish.
How do I store leftover Spinach Artichoke Pasta?
Keep pasta leftovers covered in an airtight container in the refrigerator for up to 3-5 days.
Can I make this ahead of time?
Yes! You can prepare the pasta a day or two in advance. Just assemble everything as instructed, then cover and refrigerate. Bake it when it is needed to serve.
How do I keep my pasta bake from drying out?
To keep your pasta bake creamy and moist, add an extra splash of milk before baking, especially if you’re preparing it ahead or reheating leftovers. This simple step helps lock in that rich, velvety texture every time.
