Creamy Spinach and Artichoke Pasta Bake
This creamy spinach and artichoke pasta bake is your next go-to for an easy, comforting casserole dinner. You’ll love how simple it is to prepare, delivering a hearty and flavorful meal perfect for any night. Get ready for a delicious twist on a classic dip, transformed into a satisfying pasta bake.
Key Ingredients & Substitutions
- Pasta: Any short pasta like penne or rotini works well. Gluten-free pasta is an easy swap.
- Spinach: Fresh spinach is best, but frozen (thawed and squeezed dry) works too.
- Artichoke Hearts: Canned or jarred, packed in water, not oil.
- Cream Cheese: Full-fat or reduced-fat cream cheese for creaminess.
- Cheese: Mozzarella and Parmesan are essential. You can add a sharp cheddar for extra flavor.
Ingredients
Main Ingredients:
- 12 oz short pasta (e.g., penne, rotini)
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup milk (any kind)
- 1/2 cup vegetable broth
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
Spices:
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Salt to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 450
- Tools Needed: Large pot, large oven-safe baking dish (9×13 inch), large skillet
Step-by-Step Instructions
1. Cook the Pasta
Boil your pasta according to package directions until al dente. Drain well and set aside. You want it slightly firm as it will finish cooking in the oven.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Wilt the Spinach
Add the fresh spinach to the skillet with the onion and garlic. Cook, stirring occasionally, until the spinach completely wilts down. Drain any excess liquid if necessary.
4. Create the Creamy Sauce
Stir in the softened cream cheese, milk, and vegetable broth until smooth and creamy. Mix in the chopped artichoke hearts, oregano, black pepper, and half of the mozzarella and Parmesan cheeses. Taste and add salt as needed.
5. Combine and Bake
Add the cooked pasta to the skillet with the creamy sauce and stir gently until everything is evenly coated. Transfer the mixture to your prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
6. Bake Until Bubbly
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. For a golden crust, you can broil for the last 2-3 minutes, watching carefully.
Variation Ideas
- Add diced cooked chicken or chickpeas for extra protein.
- Stir in sun-dried tomatoes for a sweet and tangy flavor.
- Top with breadcrumbs mixed with a little melted butter for a crispy topping.
- Include a pinch of red pepper flakes for a subtle kick.
Storage Instructions
You can store leftover creamy spinach and artichoke pasta bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual servings or warm the entire casserole in a 350°F (175°C) oven until heated through.
Frequently Asked Questions
Can I make this casserole dinner ahead of time?
Yes, you can assemble the entire pasta bake without baking, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
What kind of pasta works best for this casserole?
Short, sturdy pasta shapes like penne, rotini, or ziti hold up well and capture the creamy sauce.
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it completely and squeeze out as much water as possible before adding it to the skillet.
Is this dish freezer-friendly?
This casserole freezes moderately well. Bake it first, then let it cool completely before freezing in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
How do I prevent the pasta from getting mushy?
Cook your pasta just to al dente, meaning it’s still slightly firm. It will finish cooking in the oven and absorb more sauce without becoming mushy.
Can I adjust the amount of cheese?
Yes, feel free to adjust the cheese quantities to your preference. You can add more or use different varieties like provolone or Gruyere.
