Home » Recipe Index » Easy Pasta Recipes » Spinach Artichoke Pasta Bake

Spinach Artichoke Pasta Bake

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 in a casserole dish.

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.

Ingredients

Ingredients for spinach artichoke pasta laid out and labeled.

Ingredient Notes

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.

Step 1:

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.

Step 2:

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.

Step 3:

Cream cheese, sour cream, mayo, garlic, parmesan, salt, pepper, and red pepper flakes in a bowl then mixed together.

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.

Step 4:

Chopped artichoke hearts and thawed frozen spinach added to the sauce and mixed in.

Add the chopped artichoke hearts and drained spinach. Gently stir to combine.

Step 5:

Pasta added to the sauce and then pasta water being poured in.

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.

Step 6:

Spinach artichoke pasta in a casserole dish then topped with shredded mozzarella.

Transfer the pasta to the prepared baking dish and smooth it out into an even layer.

Top with the shredded mozzarella cheese.

Step 7:

Bake for 25 to 30 minutes or until the cheese is melted and browned and the edges are bubbling.

Spinach artichoke pasta in a casserole dish with a cloth napkin and spoon.

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.

Forkful of rigatoni noodles in a spinach artichoke sauce.

More Recipes You’ll Love!

Creamy Lemon White Wine Pasta with Blackened Salmon

Creamy Mushroom and Asparagus Pasta

Penne Pomodoro

Spaghetti Alfredo with Crispy Prosciutto and Peas

Did you make this recipe?

I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

Let’s Get Social!

I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!

You can also follow me on Pinterest, Facebook, and Youtube!

Subscribe to My Newsletter!

Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!

Spinach artichoke rigatoni noodles in a casserole dish.

Spinach Artichoke Pasta Bake

Alicia
Rigatoni noodles are tossed in a creamy spinach artichoke sauce, topped with freshly shredded mozzarella cheese, and baked until golden brown.
5 from 13 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Pasta
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Evenly distribute the mozzarella cheese over the top of the pasta.
  • Bake for 25 to 30 minutes or until the cheese is melted and lightly browned and the edges are bubbling.

Notes

  • 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.
 

Nutrition

Serving: 1servingCalories: 714kcalCarbohydrates: 73gProtein: 30gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 84mgSodium: 756mgPotassium: 784mgFiber: 9gSugar: 5gVitamin A: 6680IUVitamin C: 10mgCalcium: 454mgIron: 3mg
Tried this recipe?Leave a rating to let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    Your Spinach artichoke pasta bake, looks so delicious that I will be making this for dinner tomorrow night!! 😍Thank~You

    1. Hi Lilly! Admittedly, I haven’t made it using these but plain greek yogurt, cream cheese, or a combination of the two should work just as well. If you could give me more info about what you’re looking for I could further help with finding a substitute. Feel free to email me for more help. Thanks!

        1. Hi, Barbara. I have not tested this recipe with fresh spinach but it should work. I suggest cooking down about a pound of spinach and then draining it to achieve similar amounts to the recipe. Hope this helps! Thanks!

  2. 5 stars
    I made this tonight. I
    was the one who asked about using fresh spinach. omg….I just added it uncooked with the cheese mixture. I also used more garlic( I’m Italian lol). This was absolutely one of the best recipes I got on the internet. I will make this all the time. Thank you.♥️

  3. 5 stars
    This was delicious! We didn’t see in the recipe where the mozzarella comes in, but assumed it is to be spread over the top evenly, so that’s what we did. Nice twist on macaroni & cheese, plus you get some veg in there! Thanks for the recipe!

    1. Hi, Carrie! Thank you for letting me know about the missed step in the directions! You were right to add it over the top and I’ve fixed the directions to show that. I’m so glad you enjoyed the recipe!!