Spinach Artichoke Pasta Bake (Printable Version)
Creamy baked pasta with spinach, artichoke hearts, and three cheeses for a flavorful vegetarian main.
# What You'll Need:
→ Base & Vegetables
01 - 12 ounces dried penne pasta
02 - 1 can artichoke hearts, drained and chopped
03 - 1 cup frozen spinach, thawed and squeezed dry
→ Sauce & Cheese
04 - 1/2 cup cream cheese, softened
05 - 1 cup mozzarella cheese, shredded
06 - 1/2 cup Parmesan cheese, grated
# Directions:
01 - Bring a large pot of salted water to a boil. Cook penne pasta until al dente according to package instructions. Drain thoroughly and transfer the pasta to a lightly greased 9x13-inch baking dish.
02 - Add softened cream cheese to the warm pasta and stir until fully melted and evenly incorporated. Gently fold in the chopped artichoke hearts and thawed spinach, distributing vegetables throughout the mixture.
03 - Scatter shredded mozzarella and grated Parmesan evenly over the surface. Bake uncovered at 375°F (190°C) for 20 to 25 minutes or until cheese is bubbling and top is golden.
# Additional Tips::
01 -
- Uses just a handful of pantry staples and freezer veggies
- On the table in under an hour with almost no active prep
- Perfect for leftovers and makes six hearty servings
- Impossibly creamy without the need for a heavy white sauce
02 -
- Vegetarian and hearty enough for a main dish
- Easy to adapt with what you have on hand
- Freezes beautifully for meal prep
03 -
- Always salt your pasta water well for maximum flavor right from the start
- Take time to fold in the cream cheese while the pasta is hot to guarantee every bite has that signature creaminess. If you want an especially crispy top broil the casserole for two or three minutes at the end but watch closely so the cheese does not burn