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This 20-minute Spinach Artichoke Pasta takes everything you love about the classic dip and turns it into a creamy, comforting dinner. Made with frozen spinach and pantry-friendly staples, it’s the ultimate “I-don’t-know-what-to-make” weeknight meal.
save this recipe!If spinach artichoke dip is your go-to appetizer, then you’ll love this pasta! It takes all the creamy goodness of my healthier spinach artichoke dip and turns it into a full meal.
Unlike other recipes, this cheesy spinach artichoke pasta doesn’t require a roux and uses frozen spinach to make it quicker. It’s saucy, simple, and ready in 20 minutes, which is exactly why we’ve had it weekly in our house for the past month!
A True One Pot Wonder
- One-Skillet Vegetarian Pasta: Just be sure to grab one that’s oven-safe!
- Minimal Ingredients: The list is short, but the flavors are big! This is the perfect time to use packaged ingredients like frozen spinach because it’s already wilted down.
- So Creamy: With three types of cheese, this pasta is ooey and gooey in the best possible way. It’s such a crowd-pleaser, making it great for potlucks or gatherings.
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Key Ingredients
As a food scientist, I always do my best to leverage packaged ingredients when it makes sense and fresh when it really counts. This spinach artichoke pasta is the perfect place to use pantry-friendly vegetarian ingredients. Jump down to the recipe card for exact measurements.
- Pasta: I use penne pasta for this recipe because it holds the sauce the best (any shape like a bow tie or shell works). I also tested with gluten-free and protein pasta, and both worked fine. However, rice-based pasta tends to get mushy.
- Artichokes: Be sure to grab canned artichokes packed in water. Others are packed in brine and that is not a flavor we want in this recipe.
- Frozen Spinach: I usually recommend fresh spinach, but frozen is perfect in pasta, where the spinach gets cooked down! Just thaw it in the microwave and press out all the moisture. You can use fresh spinach, but you would just need to cook the mixture until the spinach wilts.
- Cheeses: Grab shredded mozzarella, parmesan, and cream cheese. Using fresh grated parmesan here is critical for the best flavor and texture! Low-fat cream cheese works just fine here.
- Garlic: I tested this recipe with garlic powder and pre-minced garlic, and neither provided enough flavor for this cozy weeknight pasta dinner.
Add a Little spice
For a bit more flavor and spice, consider adding a can of green chilies. You can add mild ones just for the flavor or spicy ones for some heat!
Ready in 20 minutes
This dish is so quick and easy, with minimal cleanup. Just grab your largest stainless steel pan or Braiser Dutch oven and let’s get cooking! This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Cook the pasta to al dente and reserve some pasta water.
- Thaw and drain the spinach and drain and chop the artichoke hearts.
- Mix everything together in the pan over low heat, adding the pasta last.
- Broil for a nice golden top then enjoy!
Making it ahead of time
This is such an easy make-ahead baked pasta. Simply assemble it, but don’t broil it. Cover and keep it in the fridge for up to two days, then broil right before you want to serve it. You can also transfer to a foil pan, cover tightly, and freeze it for up to three months. Then bake directly from frozen for an easy, creamy vegetable-baked pasta.
Adjust your sauce
If you find your sauce too runny or thick, it’s an easy fix! For a sauce that’s too thick, add more pasta water (or broth) until it’s silky and smooth. If the sauce is too thin, add more cream cheese or mozzarella until it reaches your desired consistency. This can happen if the frozen spinach and canned artichokes aren’t drained enough.
Family meal = complete
You can enjoy this pasta with just about any side. Everything from salads to bread is delicious.
- Vegetarian Caesar Salad is a classic side that uses a lot of the same ingredients as this pasta!
- Everything Dense Bean Salad can be prepped alongside the pasta for two lunches that are ready to go all week long. It’s also just yummy for a protein-packed summer lunch with pasta and salad.
20-Minute Spinach Artichoke Pasta Bake
Ingredients
- 12 to 16 oz penne pasta, 340 to 450 g*
- 1 cup pasta water, reserved after cooking the pasta
- 1 10-oz package frozen spinach, 285 g
- 2 14-oz cans artichoke hearts, 400 g each
- 1 8-oz package cream cheese, can sub low-fat, 225 g
- 1 cup grated parmesan, 100 g
- 1 cup shredded mozzarella, 100 g
- 3 cloves garlic, minced
- Optional for spice: 1 4-oz jar green chilies, drained
Instructions
- Pasta: Bring a pot of salted water to a boil then add 12 to 16 oz penne pasta and cook until al dente (according to package instructions). When finished, reserve 1 cup pasta water and drain the rest.
- Prep: Thaw 1 10-oz package frozen spinach (in the microwave for 30 seconds), then press out as much moisture as possible. Drain and roughly chop 2 14-oz cans artichoke hearts.
- Sauce: To a large oven-safe skillet, stir together spinach, artichoke, 1 8-oz package cream cheese, 1 cup grated parmesan, and 3 cloves garlic (minced). For a spicier pasta, optionally add drained green chiles. Heat over medium until cheese has melted, stirring often, then stir in the reserved pasta water.
- Broil Pasta: Stir in cooked pasta. Smooth the top, then sprinkle with 1 cup shredded mozzarella. Set your oven to "broil" and cook until cheese has melted, about 2 to 3 minutes (watch closely while oven is on broil, it will burn quickly).
- Serve: Let rest for a few minutes then serve warm!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Thank you for sharing this recipe
Happy eating!
Made this last night and tasted amazing. Thank you for sharing.
You’re the best, thanks for the feedback!
Can you please include nutritional information with your recipes?
Thanks so much for pointing out that this was missing, Meegan! I’ve just added them in 🙂
Could not wait to make – it was AMAZING!! Reminded me of my artichoke dip but better. Thank you for the great recipe. Huge hit with my husband.
Big smiles over here, thanks for trying it Melody!
Made this tonight and it was soooo good! I already can’t wait for lunch leftovers 😍
You’re the best, thanks for the feedback Hope!