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!
Why You’ll Love This Spinach and Artichoke Pasta Bake
- Made in one dish.
- Created with simple ingredients.
- Creamy, cheesy, and unbelievably delicious.
- Great to double and feed a crowd!
Recipes don’t get any simpler than this spinach and artichoke pasta! Loaded with cheese, it’s simple, tasty, and budget-friendly. Here’s what you’ll need:
Ingredients You’ll Need
- Pasta – We use corkscrew pasta, but anything you have on hand will work.
- Milk – this helps combine the rest of the ingredients. For the best flavor, we highly recommend using whole milk!
- Cheese – There’s no shortage of cheese in this dish! We use cream cheese, Mozzarella, and Parmesan.
- Vegetables – Canned artichoke hearts and spinach are stirred into the mix for added color and nutrients.
- Garlic – Use fresh cloves, and mince them finely for a bold, savory flavor.
- Seasonings – Italian herbs, salt, and pepper help enhance the rest of the ingredients for a savory pasta bake.
Can I Use Any Type of Pasta?
Yes! We recommend using a corkscrew or similar shape so the noodles hold the sauce. However, whatever you have on hand is totally fine. Penne, rigatoni,
How to Make Spinach and Artichoke Pasta
Great for an easy weeknight meal, this pasta dish requires virtually no prep work and bakes in one dish for easy cleanup!
- Combine the Ingredients. Place the cream cheese in the center of an oval baking dish. Then, arrange the noodles around the cream cheese. Pour the milk, artichokes, garlic, salt, and pepper on top, stirring to combine. Sprinkle the cheese on top.
- Bake. Cover the dish with aluminum foil, and bake in the oven until the cheese is melted and the pasta is al dente.
- Garnish. Stir in the spinach, adding an extra splash of milk if needed to thin out the ingredients. Top with extra Parmesan, and dig in while it’s warm!
How to Store
Spinach and artichoke pasta bake is great to make ahead of time and tastes even better the next day when the flavors have had time to soak in!
Refrigerator: Once cooled, cover the dish with foil or transfer the ingredients to an airtight container, and store your leftovers in the fridge for up to 3 days.
Reheat: To warm your leftovers, simply place them in the microwave for a minute or two until your desired temperature has been reached. If your pasta has dried out in the fridge, add a splash of milk to revive it and loosen up the sauce!
Can I Freeze This Recipe?
We don’t recommend it as the dairy will not thaw and reheat well.
Feel free to serve this spinach and artichoke pasta on its own as a filling vegetarian recipe! However, you can easily pair it with your favorite proteins and side dishes for a complete spread! Some of our favorite options include:
More Baked Pasta Recipes
Looking for more easy baked pasta recipes? Don’t miss out on more of our favorites below!
Spinach and Artichoke Pasta Bake
- 10 ounces dry corkscrew pasta (or similar shape)
- 4 cups whole milk
- 8 ounces cream cheese
- 1 can artichoke hearts (roughly chopped)
- 4 cloves garlic (minced)
- 1 1/2 cups shredded Mozzarella cheese
- 1/2 cup Parmesan cheese (freshly grated)
- 8 ounces fresh spinach
- 2 teaspoons dried Italian herbs
- Salt to taste
- Pepper to taste
- Optional: shaved Parmesan cheese for garnish
- Preheat the oven to 350° F.
- 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, and pepper. Stir to combine.
- 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.
- 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.
- Store in the fridge for up to 3 days.