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Creamy Spinach and Artichoke Pasta Bake Recipe

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
Cook Time 30 minutes
Total Time 50 minutes
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.