Spinach Artichoke
Pasta Bake
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Rigatoni noodles tossed in a creamy spinach artichoke sauce, topped with freshly shredded mozzarella cheese, and baked until golden brown.
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Mix together softened cream cheese, sour cream, mayo, parmesan, minced garlic, salt, pepper, and (optional) red pepper flakes.
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Add milk and mix together until everything is well combined and smooth.
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Add the chopped artichoke hearts and thawed and drained frozen spinach to the sauce. Gently mix together.
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Add the cooked rigatoni pasta to the sauce and toss until everything is evenly combined.
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Pour in some reserved pasta water to help make the sauce extra creamy and prevent it from drying out while baking.
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Transfer the pasta to a buttered baking dish and cover with freshly shredded mozzarella.
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Bake for 25 to 30 minutes or until the cheese is melted and golden brown and the edges are bubbling.
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Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen.
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