The Ultimate Creamy Spinach Artichoke Pasta Bake Recipe

Craving comfort food that’s both indulgent and surprisingly easy to make? Look no further than this incredible Spinach Artichoke Pasta Bake! This dish takes all the beloved flavors of your favorite spinach artichoke dip and transforms them into a hearty, cheesy, and utterly satisfying pasta casserole. It’s the perfect weeknight meal or a fantastic option for potlucks and family gatherings, guaranteed to become a new favorite in your recipe rotation.

Imagine tender pasta coated in a rich, creamy sauce, studded with savory artichoke hearts and vibrant spinach, all baked to golden-brown perfection under a blanket of melted mozzarella. This Spinach Artichoke Pasta Bake is pure culinary bliss in every bite!

Why This Spinach Artichoke Pasta Bake Will Be Your New Favorite

• Unbeatable Flavor Combination: The classic pairing of spinach and artichoke, enhanced by a luscious, cheesy sauce, creates a deeply satisfying taste that’s hard to resist.
• Effortless Comfort Food: Despite its impressive flavor, this Spinach Artichoke Pasta Bake is incredibly straightforward to prepare, making it ideal for busy evenings when you need a delicious meal without the fuss.
• Crowd-Pleasing & Versatile: Whether you’re feeding a family or hosting friends, this pasta bake is a guaranteed hit. It’s also wonderfully adaptable – add chicken for extra protein or keep it vegetarian!

Essential Ingredients for Your Spinach Artichoke Pasta Bake

Crafting the perfect Spinach Artichoke Pasta Bake starts with quality ingredients. Here’s a deeper look at what you’ll need:

• Pasta: One pound of pasta (penne, rotini, or ziti works best) provides the perfect base. Choose a sturdy shape that can hold up to the creamy sauce and baking.
• Olive Oil & Aromatics: Two tablespoons of olive oil, one small diced onion, and three cloves of minced garlic lay the flavorful foundation for our sauce. Don’t rush the sautéing of the onion; allowing it to soften and become translucent adds a subtle sweetness.
• Artichoke Hearts: A 14-ounce can of drained and chopped artichoke hearts brings that signature tangy, slightly nutty flavor. Ensure they are well-drained to avoid excess moisture in your bake.
• Fresh Spinach: Ten ounces of fresh spinach will wilt down significantly, adding a lovely color and earthy note. While fresh is preferred, you can use frozen spinach (thawed and squeezed dry) in a pinch.
• Roux Base: A quarter cup of all-purpose flour and two tablespoons of butter are crucial for creating the roux, which thickens our creamy sauce.
• Creamy Liquids: Two cups of milk (whole or 2%) and one cup of vegetable broth form the liquid base. For an extra rich sauce, consider using half-and-half or even heavy cream.
• Cheeses: A half cup of grated Parmesan cheese adds a salty, umami depth. Eight ounces of softened cream cheese cubes melt into the sauce, making it incredibly smooth and velvety. Finally, two cups of shredded mozzarella cheese (divided) create that irresistible gooey, bubbly top.
• Seasonings: Half a teaspoon of salt, a quarter teaspoon of black pepper, and an optional quarter teaspoon of red pepper flakes provide the perfect balance of flavor and a touch of warmth.

Step-by-Step Overview: Crafting Your Spinach Artichoke Pasta Bake

Let’s break down how to create this delicious Spinach Artichoke Pasta Bake:

Preparing the Pasta and Oven

Begin by preheating your oven to 375°F (190°C). Cook your chosen pasta according to package directions, aiming for al dente. This ensures the pasta won’t become mushy during baking. Once cooked, drain it and set it aside.

Sautéing the Aromatics and Veggies

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Next, add the chopped artichoke hearts and fresh spinach, cooking until the spinach wilts down, which usually takes 2-3 minutes. Remove this flavorful mixture from the heat and set it aside.

Building the Creamy Sauce

In the same skillet (or a separate saucepan), melt two tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a smooth roux. This step is vital for a lump-free sauce. Gradually whisk in the milk and vegetable broth until the mixture is smooth. Bring it to a gentle simmer, stirring continuously, until the sauce thickens nicely.

Finishing the Sauce and Combining Ingredients

Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using). Add the softened cream cheese cubes and whisk until they are completely melted and the sauce is smooth and luxurious. Finally, add the cooked pasta and the spinach-artichoke mixture to the sauce. Stir in one cup of shredded mozzarella cheese until everything is well combined and coated.

Baking to Golden Perfection

Transfer the entire mixture to a 9×13 inch baking dish. Top with the remaining one cup of shredded mozzarella cheese. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown. Let it stand for 5 minutes before serving to allow the sauce to set slightly and prevent it from being too runny.

Spinach Artichoke Pasta Bake

A delicious and easy pasta bake featuring the classic flavors of spinach and artichoke, baked in a creamy, cheesy sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Main Dish

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound pasta (penne, rotini, or ziti)
• 2 tablespoons olive oil
• 1 small onion diced
• 3 cloves garlic minced
• 1 artichoke hearts (14 ounce) can, drained and chopped
• 10 ounces fresh spinach
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces cream cheese softened and cut into cubes
• 2 cups shredded mozzarella cheese divided

Equipment

• 9×13 inch baking dish
• Large pot
• Large skillet
• Whisk

Method

 

Instructions

1. Preheat oven to 3750F (1900C). Cook pasta according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant.
3. Stir in chopped artichoke hearts and fresh spinach. Cook until spinach wilts, about 2-3 minutes. Remove from heat and set aside.
4. In the same skillet (or a separate saucepan), melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
5. Gradually whisk in milk and vegetable broth until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
6. Stir in Parmesan cheese, salt, pepper, and red pepper flakes (if using). Add softened cream cheese cubes and whisk until melted and smooth.
7. Add the cooked pasta and the spinach-artichoke mixture to the sauce. Stir in 1 cup of shredded mozzarella cheese until well combined.
8. Transfer the mixture to a 9×13 inch baking dish. Top with the remaining 1 cup of shredded mozzarella cheese.
9. Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden brown.
10. Let stand for 5 minutes before serving.

Notes

For a richer sauce, use half and half instead of milk. You can also add cooked chicken for a non-vegetarian option.

Tips & Variations for Your Spinach Artichoke Pasta Bake

• Can I Make This Ahead? Absolutely! You can assemble the entire Spinach Artichoke Pasta Bake up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, you may need to add an extra 5-10 minutes to the baking time to ensure it heats through evenly.
• Storage & Freezing Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, allow the baked pasta to cool completely. Cover tightly with plastic wrap and then foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
• Add Protein: For a more substantial meal, consider adding cooked shredded chicken or rotisserie chicken to the pasta mixture along with the spinach and artichokes. Cooked Italian sausage or ground turkey would also be delicious additions to this Spinach Artichoke Pasta Bake.
• Gluten-Free Option: Easily make this recipe gluten-free by using your favorite gluten-free pasta and ensuring your broth and flour are gluten-free.
• Spice It Up: If you love a little heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.

Serving Suggestions for Spinach Artichoke Pasta Bake

This hearty Spinach Artichoke Pasta Bake is a complete meal on its own, but it pairs wonderfully with a few simple sides:

• Fresh Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta bake.
• Garlic Bread or Crusty Bread: Perfect for soaking up any extra creamy sauce.
• Roasted Vegetables: A side of roasted broccoli, asparagus, or green beans adds extra nutrients and a lovely texture.
• Grilled Chicken or Fish: If you didn’t add protein to the bake itself, a simple grilled chicken breast or baked white fish would complement the flavors beautifully.

Indulge in the Creamy Goodness of Spinach Artichoke Pasta Bake

This Spinach Artichoke Pasta Bake is more than just a recipe; it’s an invitation to savor comforting flavors and create memorable meals. Whether it’s a busy weeknight or a relaxed weekend gathering, this dish delivers on taste, ease, and pure satisfaction. Dive into a bowl of this cheesy, creamy goodness and discover why it’s destined to become a beloved staple in your kitchen. We hope you enjoy every delicious bite!

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