Creamy Spinach and Artichoke Pasta Bake Recipe

This creamy spinach and artichoke pasta bake is a comforting dinner made with 12 ounces of pasta, a silky cream cheese sauce, sour cream, milk or half-and-half, Parmesan, spinach, artichokes, and plenty of mozzarella. It serves 6 people and takes about 15–20 minutes to prepare, 30–35 minutes to bake, and approximately 50–55 minutes from start to finish.

Every forkful combines tender pasta, tangy artichokes, savory spinach, garlic, and bubbling cheese beneath a lightly browned mozzarella topping. The casserole is hearty enough for a family dinner, easy enough for a weeknight, and especially satisfying when served hot after a five-minute rest.

Why You’ll Love This Recipe

This pasta bake brings the familiar flavor of spinach-artichoke dip to the dinner table in a complete, satisfying casserole. The sauce is creamy without requiring a complicated roux, and the pasta gives the rich mixture enough structure to serve as a main course.

The combination of cream cheese, sour cream, and milk creates a smooth sauce with both richness and gentle tang. Parmesan adds a savory finish, while mozzarella melts into the pasta and forms a stretchy, golden layer across the top.

It is also a practical make-ahead-style dinner for busy evenings. The pasta cooks while the sauce comes together, and the entire casserole finishes in one baking dish, making the process straightforward and the cleanup manageable.

If you enjoy vegetable-forward comfort food, you may also like this creamy cauliflower pasta for another cozy dinner idea.

Ingredients You’ll Need

Choose a short pasta with ridges, curves, or hollow centers so the creamy sauce can cling to every piece. Penne, rigatoni, and ziti all work well, and each keeps its shape during baking.

• Pasta: Use 12 ounces of penne, rigatoni, or ziti, cooked just shy of al dente.
• Flavor base: Olive oil or unsalted butter and three minced garlic cloves start the sauce with savory aroma.
• Creamy ingredients: Softened cream cheese, sour cream, and milk or half-and-half create the smooth texture.
• Vegetables: Ten ounces of frozen chopped spinach and one drained, chopped 14-ounce can of artichoke hearts provide color and flavor.
• Cheese: Parmesan seasons the sauce, while 1 1/2 cups of shredded mozzarella melts throughout and over the top.
• Seasonings: Kosher salt, black pepper, and optional red pepper flakes or garlic powder round out the dish.

Softening the cream cheese before cooking is worth the small amount of planning. It melts more quickly and helps prevent small lumps when it meets the sour cream and milk.

Frozen spinach is convenient and consistent, but moisture control matters. Thaw it completely, then squeeze it firmly in a clean kitchen towel or several layers of paper towel until very little liquid remains.

For the artichokes, drain them thoroughly and pat them dry before chopping. Marinated artichokes can be used, but they bring extra seasoning, so reduce the added salt as needed.

How to Make It Step-by-Step

Step 1: Set the oven to 375°F and lightly grease a 9-by-13-inch baking dish. Greasing the dish helps the creamy edges release more easily when you scoop the pasta onto plates.

Step 2: Bring a large pot of generously salted water to a boil. Cook the pasta for 1–2 minutes less than the package directions, because it will continue softening in the sauce and oven.

Step 3: Drain the pasta well once it is slightly firm. Avoid rinsing it, since the surface starch helps the creamy sauce cling to the noodles.

Step 4: Heat the olive oil or unsalted butter in a large skillet over medium heat. Add the minced garlic and stir for about 30 seconds, stopping as soon as it becomes fragrant so it does not turn bitter.

Step 5: Add the softened cream cheese, sour cream, and milk or half-and-half to the skillet. Stir steadily until the cream cheese melts into a smooth, creamy sauce.

Step 6: Stir in the finely grated Parmesan, kosher salt, black pepper, and optional red pepper flakes. Add the optional garlic powder here if you want a more pronounced garlic flavor.

Step 7: Add the squeezed-dry spinach and chopped artichoke hearts. Stir until the vegetables are evenly spread through the sauce, breaking up any compact pieces of spinach as you go.

Step 8: Add the drained pasta to the skillet and toss gently until every piece is coated. Fold in 1 cup of the mozzarella, reserving the remaining 1/2 cup for the topping.

Step 9: Transfer the pasta mixture to the greased baking dish and spread it into an even layer. Sprinkle the reserved mozzarella over the surface so the finished casserole has a consistent cheesy crust.

Step 10: Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 10–15 minutes, until the sauce is bubbling and the top is lightly browned.

Step 11: If you prefer a more deeply browned topping, broil the casserole for 1–2 minutes. Watch it continuously because mozzarella can go from golden to burnt quickly under the broiler.

Step 12: Let the pasta bake rest for 5 minutes before serving. This short pause allows the sauce to settle slightly while keeping the pasta hot and creamy.

For another pasta dinner with plenty of produce, take a look at this farmers market pasta.

Pro Tips for a Creamy, Not Watery Bake

The most important preparation detail is squeezing the spinach extremely dry. Frozen spinach holds a surprising amount of water, and that liquid can thin the sauce during baking.

Artichokes need attention as well. Drain them in a colander, gently pat them with a towel, and then chop them into bite-sized pieces so they are easy to find in every serving without releasing excess moisture.

Undercooking the pasta by 1–2 minutes protects the final texture. Fully cooked pasta may become soft or dry after it absorbs sauce and spends 30–35 minutes in the oven.

• Use softened cream cheese for a faster, smoother sauce.
• Keep the foil loose rather than pressing it onto the mozzarella.
• Remove the foil for the final 10–15 minutes so the top can brown.
• Rest for 5 minutes before serving instead of cutting into the casserole immediately.
• Broil only at the end and keep the baking dish within sight.

Season gradually if your artichokes are marinated or your Parmesan is particularly salty. The recipe calls for 1/2 teaspoon kosher salt in the sauce in addition to the salt used for the pasta water.

For a complete menu, pair this rich bake with a crisp, bright side dish. A scoop of Texas caviar adds fresh vegetables, acidity, and color alongside the creamy casserole.

Variations and Serving Ideas

Fresh spinach is an easy variation when you have it available. Use about 5 ounces, wilt it in the skillet, chop it, and then stir it into the sauce; frozen spinach remains the most convenient option for the stated ingredient quantities.

Different dairy choices can change the character of the sauce. Some versions use heavy cream, evaporated milk, or additional sour cream in place of the milk, while Monterey Jack, provolone, or a mozzarella-Parmesan blend can stand in for some of the cheese.

Whole-wheat penne or rotini work well in lighter versions. The sauce is flavorful enough to coat these heartier shapes, although the same rule still applies: cook the pasta slightly less than the package instructions.

To add protein, fold in about 2 cups of cooked diced or shredded chicken with the spinach and artichokes. Make sure the chicken is already cooked before it goes into the casserole, since the oven time is intended to heat the assembled bake and brown the cheese.

Serve the pasta bake with a simple green salad, roasted vegetables, or warm bread for catching the extra sauce. A spoonful of freshly grated Parmesan at the table is welcome, and a small pinch of red pepper flakes adds a pleasant spark for those who like heat.

If you are planning a meal around several pasta dishes, this mussels pasta with red sauce offers a completely different tomato-based option for another night.

Storage and Reheating

Allow leftovers to cool before covering and refrigerating them. Store portions in airtight containers or cover the baking dish well, then enjoy them within a practical leftover window according to your household food-safety routine.

Reheat individual portions gently in the microwave, stirring or rotating halfway through when possible. A splash of milk can loosen the sauce if it has thickened in the refrigerator.

For several servings, cover the baking dish and reheat in a moderate oven until hot throughout. Remove the cover briefly at the end if you want the cheese topping to regain some of its baked texture.

This casserole is at its creamiest when freshly baked, so avoid reheating it repeatedly. Portioning leftovers before chilling makes it easier to warm only what you plan to eat.

For a chilled side dish to serve with a future meal, try this dill pickle pasta salad, which brings a cool, tangy contrast to hearty dinners.

Creamy Spinach and Artichoke Pasta Bake

A bubbling baked pasta casserole with a creamy spinach and artichoke sauce, Parmesan, and a golden mozzarella topping. This comforting dinner makes 6 generous servings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Pasta and Sauce

• 12 ounces Penne, rigatoni, or ziti
• 2 tablespoons Olive oil or unsalted butter
• 3 cloves Garlic, minced
• 8 ounces Cream cheese, softened
• 1 cup Sour cream
• 1 cup Milk or half-and-half
• 1/2 cup Finely grated Parmesan cheese

Vegetables and Cheese

• 10 ounces Frozen chopped spinach, thawed and squeezed very dry
• 1 14-ounce can Artichoke hearts packed in water, drained and chopped
• 1 1/2 cups Shredded mozzarella, divided

Seasonings

• 1/2 teaspoon Kosher salt, plus salt for pasta water
• 1/4 teaspoon Black pepper
• 1/4 teaspoon Red pepper flakes, optional
• 1/4 teaspoon Garlic powder, optional

Method

 

Step-by-Step

1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. Bring a large pot of generously salted water to a boil. Cook the pasta 1–2 minutes less than the package directions, then drain it well.
3. Heat the olive oil or butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the softened cream cheese, sour cream, and milk or half-and-half. Stir until the cream cheese has melted and the sauce is smooth.
5. Stir in the Parmesan, kosher salt, black pepper, and optional red pepper flakes or garlic powder.
6. Add the thawed, squeezed-dry spinach and chopped artichokes. Mix until the vegetables are distributed throughout the sauce.
7. Toss the cooked pasta with the sauce and 1 cup of the shredded mozzarella. Transfer the mixture to the prepared baking dish.
8. Sprinkle the remaining 1/2 cup mozzarella evenly over the top of the pasta.
9. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and bake for another 10–15 minutes, until bubbling and lightly browned.
10. For a deeper golden top, broil for 1–2 minutes while watching closely. Rest the casserole for 5 minutes before serving.

Notes

Squeeze the thawed spinach extremely dry and pat the artichokes dry so the sauce does not become watery. Do not overbake because the pasta continues cooking in the sauce. Fresh spinach may be substituted with about 5 ounces, wilted and chopped. Cooked chicken may be added in an amount of about 2 cups diced or shredded.

Final Thoughts

This creamy spinach and artichoke pasta bake is the kind of dinner that feels generous from the first serving to the last. The short pasta holds onto the silky sauce, the spinach and artichokes add savory vegetable flavor, and the bubbling mozzarella provides the golden finish everyone looks forward to.

For the best result, focus on three details: squeeze the spinach very dry, keep the pasta slightly firm, and stop baking as soon as the casserole is bubbling and lightly browned. Those steps protect the creamy texture and keep the edges from drying out.

Prepare it for a relaxed family dinner, a potluck, or a make-ahead evening when a warm dish from the oven is exactly what you want. Let it rest for five minutes, then serve generous portions with a crisp salad or vegetable side.