Go Back
If you're in search of a comforting dish that combines rich flavors with creamy textures, look no further than the Creamy Spinach & Artichoke Pasta Bake. This delightful recipe marries the earthiness of spinach and artichokes with an array of cheeses, creating a mouthwatering experience that is sure to please both the palate and the soul. Whether you're planning a cozy family dinner, a festive potluck, or a gathering with friends, this pasta bake serves as the perfect centerpiece, offering a delightful twist on traditional pasta dishes.

Spinach and Artichoke Pasta Bake

Indulge in the ultimate comfort food with this Creamy Spinach & Artichoke Pasta Bake. Combining rich flavors and creamy textures, this dish features tender pasta enveloped in a mouthwatering sauce of spinach, artichokes, and a blend of cheeses. Perfect for family dinners, potlucks, or gatherings with friends, this pasta bake is not only delicious but visually appealing as well. Dive into our step-by-step guide and create this culinary delight at home!
Print Recipe Pin Recipe

Ingredients
  

12 oz (340g) pasta (penne or fusilli)

1 tablespoon olive oil

3 cloves garlic, minced

1 cup onion, diced

1 cup frozen spinach, thawed and drained

1 can (14 oz) artichoke hearts, drained and chopped

1 cup ricotta cheese

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon lemon juice

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

½ cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

      Sauté Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and diced onion, sauté until fragrant and translucent (about 3-4 minutes).

        Combine Spinach and Artichokes: Stir in the thawed spinach and chopped artichoke hearts to the skillet, cooking for an additional 2-3 minutes until heated through.

          Prepare the Cheese Mixture: In a large bowl, combine ricotta cheese, cream cheese, ¾ cup mozzarella cheese, and ¼ cup Parmesan cheese. Mix until smooth and creamy. Add lemon juice, red pepper flakes (if using), and season with salt and pepper.

            Fold Together: Add the cooked pasta and the spinach-artichoke mixture into the cheese mixture. Gently fold until everything is evenly coated.

              Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly.

                Add Toppings: Sprinkle the remaining mozzarella cheese, Parmesan cheese, and breadcrumbs evenly over the top.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbly.

                    Garnish and Serve: Remove from the oven, let cool for a few moments, then garnish with fresh chopped parsley before serving.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8