Spinach Artichoke Pasta Bake has become a reliable go-to in my kitchen whenever I want a comforting yet straightforward meal. The creamy texture combined with the tender pasta and slight tang from the artichokes makes it a satisfying dish that’s easy to prepare. I often serve it as a main course for weeknight dinners or bring it to casual gatherings because it holds well and pleases a crowd.

What makes this recipe special is the balance of flavors and textures—the spinach adds freshness, the artichokes bring a subtle briny note, and the cheese topping crisps up nicely in the oven. The aroma while baking is inviting without being overpowering, filling the kitchen with a warm, cheesy scent. This dish is also forgiving; it can be adapted with what you have on hand and still turn out great.

I appreciate that it reheats well, making leftovers a convenient option for busy days. The pasta bake stays creamy, and the flavors deepen overnight. This recipe is a staple because it’s both practical and satisfying, delivering a homey feel with minimal fuss.

Quick Facts

Why You’ll Love It

This Spinach Artichoke Pasta Bake is a delicious way to enjoy classic flavors in a hearty, baked pasta dish. It combines creamy cheese, tender spinach, and artichokes with pasta for a comforting meal that’s easy to prepare and share.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients list is straightforward and uses common pantry and fridge staples. Fresh spinach and canned artichokes provide the main flavors, while a blend of cheeses creates the creamy sauce and golden topping. Use any short pasta you prefer for the best texture.

• 12 ounces short pasta (penne, rigatoni, or rotini)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream or Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup shredded cheddar cheese (for topping)
• Fresh parsley, chopped (for garnish, optional)

Step-by-Step Instructions

Follow these steps to prepare the pasta bake with ease. Cooking the pasta al dente and properly sautéing the spinach and garlic ensures the best texture and flavor. The creamy cheese mixture binds everything together before baking to a bubbly, golden finish.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
5. In a large mixing bowl, combine the ricotta, sour cream (or Greek yogurt), mozzarella, Parmesan, salt, pepper, and red pepper flakes if using.
6. Stir in the cooked spinach, artichoke hearts, and drained pasta. Mix until everything is evenly combined.
7. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese on top.
8. Bake uncovered for 20-25 minutes until the cheese is melted and golden brown on top.
9. Let the pasta bake rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Chef Tips

These tips will help you get the best results and customize the dish to your taste. Small adjustments can improve texture and flavor or accommodate what you have available.

• Don’t overcook the pasta; al dente holds up better during baking.
• Use fresh spinach for a brighter flavor; frozen can be used but thaw and drain well.
• If you like it spicier, increase the crushed red pepper flakes slightly.
• Let the bake rest after cooking to set and cool slightly for easier serving.
• For extra creaminess, add a splash of milk or cream to the cheese mixture.

Substitutions

If you don’t have certain ingredients on hand or want to adjust for dietary preferences, here are some practical substitutions that work well without compromising the dish.

• Use frozen spinach instead of fresh; thaw and squeeze out excess water before adding.
• Swap ricotta for cottage cheese for a lighter texture.
• Replace sour cream with Greek yogurt for tang and protein.
• Use any short pasta shape you prefer or have available.
• Try vegan cheese alternatives to make it dairy-free.

Storage & Reheating

Storing and reheating this pasta bake is straightforward. Proper storage helps maintain moisture and flavor for leftovers.

• Cool completely before covering and refrigerating in an airtight container for up to 3 days.
• Reheat individual portions in the microwave until warm throughout.
• To reheat a larger portion, cover with foil and bake at 350°F (175°C) for 15-20 minutes.
• Avoid freezing as the texture of the spinach and cheese may change.

Perfect Pairings

Pair this pasta bake with simple sides or drinks that complement its creamy, savory profile. These options balance the richness and enhance the meal experience.

• Light green salad with lemon vinaigrette
• Garlic bread or crusty baguette
• Chardonnay or a light Pinot Noir wine
• Steamed or roasted vegetables like asparagus or broccoli

FAQs

Here are answers to common questions about making and enjoying this Spinach Artichoke Pasta Bake.

Nutritional Note

This pasta bake provides a moderate amount of protein and fats from the cheese and sour cream, along with carbohydrates from the pasta. Spinach and artichokes add fiber and micronutrients, making it a balanced comfort dish.