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Spinach artichoke pasta bake in a skillet with a wooden spoon on the side

Spinach Artichoke Pasta Bake

This Spinach Artichoke Pasta Bake is the definition of vegetarian comfort food. If you are a fan of the classic dip, you will love this 45 minute recipe.
Course Vegetarian Dinner
Cuisine American
Diet Vegetarian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 servings
Calories 476kcal


  • 1 pound ziti or any medium pasta shells or short, tubular pasta will work
  • 1 tablespoon olive oil
  • 3 cloves of garlic minced
  • 1 can artichoke hearts (14 oz.) Drained, rinsed and roughly chopped
  • 6 cups fresh baby spinach leaves* prewashed
  • 4 oz. cream cheese
  • ½ teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella
  • ½ cup shaved or grated parmesan cheese


  • Preheat oven to 350 degrees F.
  • Fill a pot with water and 2 tablespoons of kosher salt and bring to a boil. Add in the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta liquid, drain the pasta and set it aside.
  • Meanwhile, heat olive oil in a large skillet (preferably oven-proof) over medium heat. Add in the garlic and cook, stirring constantly, for about a minute until it is lightly browned.
  • Add in the chopped artichoke hearts and cook for 3-4 minutes, stirring occasionally.
  • Add in the baby spinach and cook until wilted.
  • Stir in the cream cheese and ¾ cup of reserved pasta water. Cook, stirring constantly, until it is in a creamy consistency. If it is too thick, you can thin it out using the rest of the pasta liquid. Stir in the lemon zest.
  • Transfer the cooked pasta into the pot and add in the shredded mozzarella. Give it a toss making sure that the pasta is evenly distributed in the pot.
  • Bake in the preheated oven for 15-20 minutes or until the cheese is fully melted.
  • If preferred, garnish with shaved parmesan cheese and serve.



  •  You can use 10 ounces of frozen chopped spinach if you can't get your hands on fresh baby spinach leaves
  • 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.


Calories: 476kcal | Carbohydrates: 61g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 675mg | Potassium: 394mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3266IU | Vitamin C: 9mg | Calcium: 254mg | Iron: 2mg