Spinach and Artichoke Baked Pasta

Rigatoni noodles tossed in a creamy spinach artichoke sauce, topped with freshly shredded mozzarella cheese, and baked until golden brown.

Mix together softened cream cheese, sour cream, mayo, parmesan, minced garlic, salt, pepper, and (optional) red pepper flakes.

Add milk and mix together until everything is well combined and smooth.

Add the chopped artichoke hearts and thawed and drained frozen spinach to the sauce. Gently mix together.

Add the cooked rigatoni pasta to the sauce and toss until everything is evenly combined.

Pour in reserved pasta water to help make the sauce extra creamy and prevent it from drying out while baking.

Transfer the pasta to a buttered baking dish and cover with freshly shredded mozzarella.

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

Serve warm and enjoy!

Hello! I'm Alicia, the recipe creator and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!