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To make a tasty Spinach Artichoke Pasta Bake, gather these key items: - 8 oz (225 g) pasta (penne or rigatoni) - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) artichoke hearts, drained and chopped - 4 cups fresh spinach, roughly chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 teaspoon lemon juice - 1/2 teaspoon red pepper flakes (optional for some heat) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a creamy and rich flavor. The artichokes and spinach add freshness, while the cheeses give a wonderful texture. For extra flavor, consider adding: - 1/2 teaspoon dried oregano - 1/4 cup chopped sun-dried tomatoes - A splash of white wine These options can enhance the dish's taste. Sun-dried tomatoes bring sweetness, while dried oregano adds a nice herbal note. You can also swap ingredients if you have dietary needs: - Use gluten-free pasta for a gluten-free version. - Replace cream cheese with a vegan cream cheese. - Use dairy-free cheese for a plant-based option. These swaps can help everyone enjoy this meal. Remember, cooking is about making it work for you! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for a good bake. While the oven heats, boil a large pot of salted water. Once the water is boiling, add 8 ounces of pasta, like penne or rigatoni. Cook it until it is al dente, about 8-10 minutes. Drain the pasta and set it aside. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until it smells amazing. Add a can of chopped artichoke hearts and 4 cups of roughly chopped fresh spinach. Cook everything for about 3-4 minutes until the spinach wilts and the artichokes warm up. In a separate bowl, mix 1 cup of softened cream cheese with 1/2 cup of sour cream. Add 1 cup of grated Parmesan cheese, 1 teaspoon of lemon juice, and salt and pepper to taste. If you like heat, add 1/2 teaspoon of red pepper flakes. Stir until the mixture is smooth and creamy. Now, combine the cooked pasta with the sautéed spinach and artichokes in the cheese sauce. Make sure everything is coated well. Then, pour this mixture into a greased 9x13 inch baking dish. Top it all off with 1 cup of shredded mozzarella cheese, spreading it evenly. Place the baking dish in your preheated oven and bake for 25-30 minutes. Look for a bubbly and golden brown top. Once it is done, take it out and let it cool for a few minutes. For a fresh touch, garnish with chopped parsley before serving. Enjoy your delicious Spinach Artichoke Pasta Bake! To get the best flavor in your Spinach Artichoke Pasta Bake, use fresh ingredients. Fresh spinach tastes brighter than frozen. And fresh artichokes add a nice texture. Add a touch of lemon juice for brightness. It lifts the dish and balances the creaminess. Red pepper flakes can give it a nice kick. But only use them if you like some heat. Cooking pasta al dente means it's firm yet tender. This is key for a great bake. Boil your pasta in salted water for the right flavor. Follow the package instructions closely. Drain it just before it’s fully cooked. It will continue to cook in the oven, so stop cooking early. This helps prevent mushy pasta in your dish. Softened cream cheese blends easier than cold. Leave it out for about 30 minutes before mixing. Use a hand mixer or a whisk for a smoother blend. Mix it with sour cream and Parmesan until creamy. This makes a rich sauce that coats the pasta well. Avoid lumps for the best texture in your bake. Garnishing makes your dish look more appealing. Fresh parsley adds a pop of color. Chop it finely and sprinkle it over the top just before serving. You can also add a few extra red pepper flakes for color. This shows off the dish's flavor and makes it look inviting. A beautiful garnish makes everyone want to dig in! Pro Tips Use Fresh Spinach: Fresh spinach not only enhances the flavor but also retains more nutrients compared to frozen spinach. Perfectly Cooked Pasta: Make sure to cook the pasta al dente as it will continue to cook while baking, preventing it from becoming mushy. Cheese Variations: Feel free to mix cheeses; adding a bit of gouda or fontina can elevate the creaminess and flavor profile. Make Ahead: This dish can be assembled ahead of time and stored in the fridge for up to 24 hours before baking—perfect for meal prep! {{image_2}} You can keep this dish vegetarian with easy swaps. Use more veggies like bell peppers or zucchini. You can also add fresh herbs like basil or thyme. These add great flavor without meat. For a gluten-free version, choose gluten-free pasta. Many brands offer tasty options made from rice or chickpeas. This way, you still enjoy the creamy goodness without gluten. Want to make it heartier? Add cooked chicken or shrimp. Cook the chicken in the skillet first, then mix it with the pasta. For shrimp, just add them to the skillet with the spinach. Both options give you protein and flavor. Boost the taste with add-ins. Sauté mushrooms with the garlic for umami flavor. Sun-dried tomatoes also work well. They add a tangy bite that pairs nicely with the creamy sauce. Just chop them up and mix them into the bake for a delicious twist. To keep your Spinach Artichoke Pasta Bake fresh, let it cool first. Once cool, place it in an airtight container. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When reheating, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the pasta bake in a baking dish, cover with foil, and heat for about 20 minutes. This helps keep the top from burning while warming the inside. Check it after 15 minutes to see if it’s hot enough. To freeze, prepare the dish but do not bake it. Cover it tightly with plastic wrap and then aluminum foil. Label it with the date. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Bake it at 350°F (175°C) for 30-40 minutes or until bubbly. Enjoy your delicious meal anytime! Yes, you can prepare this dish ahead. Simply follow all the steps up to baking. Cover the dish and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temp for a bit. Then, bake it as directed. This helps the pasta heat evenly. This pasta bake pairs well with a fresh salad. A simple side of garlic bread also works nicely. You can also add roasted veggies or a light soup for a full meal. These sides balance the creamy texture of the pasta bake. You will know the bake is done when the top is golden brown and bubbly. Use a fork to check the pasta. It should be hot and soft all the way through. If you see any cheese not melted, give it a few more minutes. Yes, frozen spinach works well. Just make sure to thaw it first and squeeze out any extra water. This prevents the dish from becoming watery. You can follow the same steps as with fresh spinach. Penne or rigatoni are the best choices. These shapes hold the sauce well. You can also use shells or fusilli if you like. Just make sure they are cooked al dente for the best texture in the bake. This blog post covered how to make a delicious Spinach Artichoke Pasta Bake. We explored key ingredients and simple steps to create a creamy dish. You learned useful tips for flavor and cooking pasta just right. We also discussed variations and storage methods to keep it fresh. Embrace this recipe for your next meal. It’s easy and tasty, perfect for all occasions. Enjoy your cooking!

Spinach Artichoke Pasta Bake

A creamy and cheesy pasta bake loaded with spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 8 oz pasta (penne or rigatoni)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 4 cups fresh spinach, roughly chopped
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon lemon juice
  • 1/2 teaspoon red pepper flakes (optional for some heat)
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain and set aside.
  • In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1 minute. Add the chopped artichoke hearts and spinach, cooking until the spinach is wilted and the artichokes are heated through, about 3-4 minutes.
  • In a large bowl, combine softened cream cheese, sour cream, grated Parmesan, lemon juice, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy.
  • Stir in the cooked pasta and the sautéed spinach and artichoke mixture into the cheese sauce, ensuring everything is evenly coated.
  • Pour the mixture into a greased 9x13 inch baking dish. Top with shredded mozzarella cheese evenly over the pasta mixture.
  • Place in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Feel free to adjust the red pepper flakes for desired heat.
Keyword artichoke, bake, cheesy, pasta, spinach