Spinach and Artichoke Pasta Bake

a fork full of a bite of spinach and artichoke pasta

4.50 from 2 votes

Spinach and Artichoke Pasta Bake

This Spinach and Artichoke Pasta Bake transforms the classic dip into a comforting dinner recipe. Full of cheese, veggies, and tender noodles, it’s gooey deliciousness that bakes in a single dish and leaves your guests begging for more!

Prep Time2

Course: dinner

Cuisine: American, Italian

Keyword: baked feta pasta, baked pasta, feta baked pasta, pasta, pasta bake, spinach and artichoke pasta, viral feta pasta

Servings: servings

Author: Food Dolls

Ingredients

8 ounces cream cheese
10 ounces dry corkscrew pasta or similar shape
4 cups whole milk
1 can artichoke hearts roughly chopped
4 cloves garlic minced
Salt to taste
Pepper to taste
2 teaspoons dried Italian herbs
1 1/2 cups shredded Mozzarella cheese
1/2 cup Parmesan cheese freshly grated
8 ounces fresh spinach
Optional: shaved Parmesan cheese for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In an oval baking dish, add the cream cheese in the center. Arrange the noodles around the cheese. Pour the milk on top, and add the artichoke, garlic, salt, pepper, and herbs. Stir to combine.
8 ounces cream cheese, 10 ounces dry corkscrew pasta, 4 cups whole milk, 1 can artichoke hearts, 4 cloves garlic, Salt to taste, Pepper to taste, 2 teaspoons dried Italian herbs
Sprinkle the cheese on top. Cover completely with aluminum foil, and bake for 45-50 minutes or until the cheese has melted and the pasta is tender.
1 1/2 cups shredded Mozzarella cheese, 1/2 cup Parmesan cheese
Stir to combine. Add the spinach, and stir again. Add a splash of milk if needed until the desired consistency is reached. Top with extra Parmesan, if desired.
8 ounces fresh spinach, Optional: shaved Parmesan cheese for garnish
Store in the fridge for up to 3 days.

Video

Notes

*After pasta is baked, you may need to add more milk or broth to loosen it up.

Nutrition