Spinach Artichoke Pasta Bake

Why Should You Try This Recipe?

Creamy spinach artichoke pasta is as simple to make as it is delicious to eat. Fresh, pantry-ready ingredients and little prep time make this recipe a dream for weeknight chefs.

• Effortless and delicious, this pasta bake makes a super-easy weeknight dinner. Who can say no to the savory taste of their favorite spinach artichoke dip?
• You can make this spinach artichoke pasta casserole in under 45 minutes, from start to finish. Say goodbye to hours of tedious meal prep and hello to easy eats!
• You can adjust this vegetarian recipe to fit countless diets, from vegan to low-fat to even gluten-free.

Ingredients Notes

To make spinach and artichoke pasta, gather ziti, olive oil, minced garlic, canned artichoke hearts (drained), fresh baby spinach leaves, cream cheese, lemon zest, salt, black pepper, mozzarella, and grated parmesan cheese.

How to Make

This baked spinach artichoke pasta recipe is a cinch to make and a treat to eat. Plus, with a little bit of multitasking, you can cut your cooking time in half.

1. Preheat the oven: Pre heat oven to 350 degrees Fahrenheit.
2. Cook the pasta: Fill a pot with water, add 2 tablespoons of salt, and bring the mixture to a boil. Add the pasta to the large pot of water and cook until it becomes al dente following the package instructions. Then, remove 1 cup of pasta liquid from the pot and drain the rest. Set the pasta and the liquid aside.

3. Saute the garlic: Heat the olive oil in a large, oven-proof skillet over medium-high heat. Then, add the garlic. Cook it until lightly browned (about 1 minute), stirring constantly.
4. Add the artichoke hearts: Add the chopped artichokes to the pan and cook for 3-4 minutes, stirring occasionally.
5. Wilt the spinach: Add the baby spinach to the pan and cook it until the leaves wilt.

6. Stir in the cream cheese: Add the cream cheese and ¾ cup of the pasta water to the pan. Stir constantly until the mixture achieves a creamy consistency. If the mixture is too thick, stir in the remaining ¼ cup of the cooking liquid. Then, add the lemon zest.

7. Add the pasta & mozzarella: Add the cooked pasta and shredded mozzarella cheese to the pan. Toss the mixture until the pasta is evenly coated with cheese and sauce. Then, use a wooden spoon to distribute the pasta in the pan evenly.
8. Bake: Place the pot in the preheated oven and bake until the cheese is fully melted (15-20 minutes).
9. Serve: If desired, top the dish with shaved parmesan cheese and serve.

How to Serve

There are countless ways to serve this great dish. Serve it by itself for a tasty vegetarian dinner or as a side dish with any of your meat, chicken or turkey recipes. Below are a few of my favorites to serve it with. Either way, no one will leave the dinner table hungry.

• Kofte – aka Turkish Meatballs
• Turkey Meatloaf
• Chicken Fricassee
• Mediterranean Lemon Chicken
• Instant Pot Pot Roast

How to Make Ahead & Store

• Make Ahead Instructions: To make ahead, make the spinach artichoke pasta sauce a day in advance. Cook the pasta, assemble and bake it right before serving.
• Best way to store: Like any pasta dish, this baked artichoke pasta is best the day you make it. However, this pasta will stay fresh for up to 3 days when stored in an airtight container. Remember to let it reach room temperature before storing it.
  When reheating the pasta, you may have to add a little extra water. Adding this liquid will help restore the dish’s tender, moist texture.
• Freezing: You can technically freeze this pasta dish. However, I am not a fan of thawed pasta as it gets mushy. Since pasta cooks very quickly and the recipe is an easy one, I would recommend making it fresh rather than freezing it for later.

Expert Tips

You don’t have to be a champion chef to make this five-star baked pasta. With these tips, you’ll learn all you need to make this spinach and artichoke dip pasta perfect every time.

• Salt your pasta water: To give your pasta a rich, salty flavor, make sure you season your pasta water well. The liquid should taste like seawater when you add your ziti.
• Cut down your cook time: Multitasking is the key to making this recipe in no time. I suggest preparing your spinach artichoke sauce while your pasta boils to minimize your time in the kitchen.
• Use an oven-proof skillet: If you have one, I suggest using an oven-proof skillet for this dish. This Le Creuset Braiser (affiliate link) is the one that I use and recommend. Not only will it cut your clean-up time in half, but it’ll also make your pasta photo-ready the moment it comes out from the oven. If you don’t have an oven-proof skillet, transfer your pasta to a 9 x 13 baking dish before putting it in the oven.

Other Pasta Recipes You Might Also Like

Can’t get enough of easy pasta recipes? Below, you’ll find all the sumptuous, creamy, and robust flavors your kitchen needs.

• Eggplant Baked Ziti
• Mushroom and Pea Pasta
• Caprese Pasta Salad with Pesto
• Gigi Hadid Pasta Recipe
• Ricotta Lemon Pasta
• Need more inspiration? Check out all our Pasta Recipes.