In this hearty Spinach Artichoke Pasta Bake, rigatoni noodles are tossed in a creamy spinach artichoke sauce, topped with freshly shredded mozzarella cheese, and baked until golden brown.
Spinach artichoke pasta bake is the ultimate family meal. Hearty, satisfying, cheesy… all baked in a large dish you can bring right to the table so everyone can help themselves. It’s the perfect meal to gather around.
Round out the meal with some Crusty Dutch Oven Bread and a simple side salad.
Rigatoni Pasta – Hearty noodles that can stand up to the creamy sauce and the spinach and artichokes. Penne, farfalle (bow tie), and shells would also be great.
Cream Cheese, Sour Cream, & Mayo – This trio makes the ultimate flavorful creamy sauce base.
Artichoke Hearts – Look for canned artichoke hearts in a salt and water brine. Since they get chopped anyways, you can use whole, halved, or quartered artichokes.
Frozen Spinach – Thawed and drained frozen spinach is my choice for both ease and texture. However, you could also use fresh spinach.
Parmesan – Adds a nutty flavor to the dish. Look for a brick of parmesan or Parmigiano-Reggiano and freshly grate it using a microplane grater.
Mozzarella – Freshly shredded mozzarella cheese adds the perfect cheesy finish.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 350 degrees F and bring a large pot of salted water to a boil.
Lightly butter a 9×13 baking dish or large casserole dish.
Boil the rigatoni noodles for 2 minutes less than the package instructions call for. (The pasta I used said to boil for 12 minutes for al dente so I did 10 minutes.)
Reserve 1/2 cup of the pasta water then drain the pasta.
Meanwhile, mix together the softened cream cheese, sour cream, mayo, parmesan cheese, minced garlic, salt, pepper, and (optional) red pepper flakes.
Add the milk and mix until everything is well combined.
Add the chopped artichoke hearts and drained spinach. Gently stir to combine.
Add the pasta to the spinach artichoke mixture and mix everything together. Pour in 1/4 to 1/2 cup of pasta water. You want the sauce to be creamy but not runny.
Transfer the pasta to the prepared baking dish and smooth it out into an even layer.
Top with the shredded mozzarella cheese.
Bake for 25 to 30 minutes or until the cheese is melted and browned and the edges are bubbling.
Tips & Tricks
- Place the thawed spinach in a fine mesh sieve or colander to drain, pressing out as much moisture as possible.
- If you want the top to be extra browned, broil the dish for 1 to 2 minutes at the end of baking. Just keep an eye on it so that it doesn’t burn.
- When reheating, add a teaspoon or two of milk to the bottom of the dish to help keep it from drying out.
Storage & Reheating
Transfer the leftovers to an airtight container and keep them in the fridge for up to 4 days.
Transfer to an oven-safe dish and bake in a 325 degree F oven for about 10 minutes or until warmed through.
For reheating in the microwave, transfer the pasta to a microwave-safe dish and heat in 20-second bursts until warmed through.
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Spinach Artichoke Pasta Bake
- 1 pound rigatoni noodles
- 1/2 cup reserved pasta water
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 cup parmesan freshly grated
- 3 cloves garlic finely minced
- 1/4 teaspoon sea salt plus 2 tablespoons for the pasta water
- 1/8 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup milk
- 28 ounces artichoke hearts drained, cut into bite-sized pieces
- 10 ounces frozen spinach thawed and drained
- 8 ounces mozzarella cheese freshly shredded
- Preheat the oven to 350 degrees F and bring a large pot of water to a boil with 2 tablespoons of salt. Lighly grease a 9×13 baking dish or large casserole dish with butter.
- Boil the penne pasta for 2 minutes less than the package recommends. (The pasta I used called for 12 minutes so I boiled them for 10). Reserve 1/2 cup of the water then drain the pasta.
- Meanwhile, mix together the cream cheese, sour cream, mayo, parmesan, garlic, salt, pepper, and (optional) red pepper flakes. Add the milk and mix until everything is well combined.
- Gently mix the chopped artichoke hearts and drained spinach into the cream cheese mixture.
- Add the drained pasta to the spinach artichoke mixture and stir until everything is well combined.
- Add 1/4 to 1/2 cup of pasta water and toss together. The pasta water helps to keep the sauce creamy but it shouldn't be watery.
- Bake for 25 to 30 minutes or until the cheese is melted and lightly browned and the edges are bubbling.
- Freshly shredded mozzarella will melt better than preshredded.
- For deeper browning on top, broil the pasta for 1 to 2 minutes at the end of baking. Just be sure to watch it so that it doesn’t burn.
- Store leftovers in an airtight container in the fridge for up to 4 days.