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Spinach and Artichoke Baked Pasta

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Spinach and Artichoke Baked Pasta

Food Dolls
This new viral pasta trend made with a spinach and artichoke twist!
Course dinner
Cuisine American, Italian


  • 10 oz corkscrew pasta (or similar shape)
  • 4 cups whole milk
  • 8 oz cream cheese
  • 1 can artichike hearts (roughly chopped)
  • 4 cloves garlic (minced)
  • 1.5 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (freshly grated)
  • 8 oz fresh spinach
  • 2 tsp dried italian herbs
  • salt and pepper to taste
  • shaved parmesan cheese for garnish


  • Preheat oven to 350 degrees F.
  • In a oval baking dish add the cream cheese in the center. Arrange the noodles around the cheese. Pour milk, add artichoke, garlic, salt and pepper. Stir.
  • Add both cheeses. Cover with aluminum foil really well and bake for 45-50 minutes.
  • Once out of the oven, stir and add spinach, stir again. You may need to add a splash of milk to get to your desired consistency. Top with Parmesan cheese shavings!



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


    1. You can definitely do zucchini noodles, however, you will need to reduce the liquid by quite a bit and it shouldn’t take more than 20 minutes in the oven.