Save It This creamy spinach and artichoke pasta bake is my solution for nights when I want serious comfort with minimal fuss. All the flavors of that classic party dip are packed into a bubbly, golden casserole that comes together in just forty minutes. It makes a seriously satisfying vegetarian main or a crowd-pleasing side dish for any gathering.
It has rescued me on many busy weeknights and remains a dinner my family requests for movie nights and potlucks alike. The aroma alone draws everyone to the table and there are never any leftovers.
Ingredients
- Pasta: about twelve ounces like penne or rigatoni Choose a shape with grooves to capture plenty of sauce
- Canned artichoke hearts: well-drained and chopped These add tang and almost meatiness Opt for artichokes packed in water not oil for the cleanest flavor
- Frozen spinach: thawed and squeezed dry about one cup Gives that green color and earthy flavor Quick tip use fresh baby spinach if you have it around
- Cream cheese: half a cup provides creaminess and keeps the sauce rich Select the block variety for the best melt
- Mozzarella: one cup shredded melts perfectly for pull-apart cheese factor Go for whole milk mozzarella for flavor
- Parmesan cheese: half a cup grated adds a punch of sharpness Freshly grated results in the smoothest texture
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente about one or two minutes less than the package suggests Drain thoroughly to avoid a watery bake and transfer to a large baking dish while still warm
- Make It Creamy:
- Add the cream cheese directly to the hot pasta and stir steadily until it melts and coats each piece The residual heat ensures even distribution and prevents clumping Do not rush this step for the smoothest result
- Add Vegetables:
- Tip in the chopped artichoke hearts and well-drained spinach Use a wooden spoon to fold everything together gently so the vegetables stay intact and the spinach is evenly dispersed
- Layer the Cheese:
- Scatter shredded mozzarella all over the top then finish with grated parmesan These two cheeses give both the melty stretch and the flavorful golden crust
- Bake It Golden:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and bake uncovered for twenty to twenty five minutes The cheese will bubble and form an irresistible golden layer Serve immediately for maximum gooeyness
Save It Artichokes have always felt like a treat to me and I think their tangy flavor is what sets this pasta apart from other casseroles. My kids love helping sprinkle the cheese on top and it is one of the few green dinners everyone finishes with zero complaints.
Storage Tips
Leftovers keep well in an airtight container for up to three days in the refrigerator. When reheating add a splash of milk or water and cover with foil to keep the pasta from drying out. You can also freeze baked portions for up to two months let them thaw overnight before reheating.
Ingredient Substitutions
No cream cheese Swap in ricotta or a thick Greek yogurt for the same creamy effect. Fresh spinach can be wilted down if frozen is not on hand just use a couple of large handfuls. If you prefer a smoky note add a bit of smoked gouda or provolone along with the mozzarella.
Serving Suggestions
Serve this alongside a fresh green salad and garlic bread for a full meal. It also pairs well with roasted vegetables or as part of a larger potluck spread. A sprinkle of crushed red pepper at the table adds a little kick for anyone who likes spice.
Cultural and Seasonal Tips
This recipe draws inspiration from the classic American party dip which showed up at just about every family holiday while I was growing up. In spring you can use fresh tender spinach or toss in a few peas for a pop of color. Around the holidays add a handful of sauteed mushrooms or even strips of roasted red pepper.
Save It This recipe comes together quickly and is always a hit with family and friends. For a comforting vegetarian bake ready in under an hour you cannot go wrong.
Recipe FAQs
- → How can I add more flavor to this dish?
Try adding sautéed garlic, red pepper flakes, or fresh herbs for extra depth and aroma.
- → Can I make this dish ahead of time?
Yes. Assemble and refrigerate, then bake just before serving. Add a few extra baking minutes if chilled.
- → Is it possible to make this dairy-free?
Swap the cheeses for non-dairy alternatives to create a creamy, plant-based pasta bake.
- → What pasta shapes work best?
Penne, rigatoni, or ziti are great for catching the creamy sauce and holding the mix-ins.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge up to 3 days; reheat until hot throughout.