20-Minute Spinach Artichoke Pasta Bake

Spooning spinach artichoke pasta from a pan.

5 from 4 ratings

20-Minute Spinach Artichoke Pasta Bake

This 20-minute Spinach Artichoke Pasta recipe takes everything you love about the classic dip and turns it into a creamy, comforting dinner.

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes, Pastas

Cuisine: American, Mediterranean

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Salt, Vegetarian

Keyword: creamy pasta, spinach artichoke pasta, spinach pasta

Servings: servings

Author: Sarah Bond

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!

Video

Notes

Storage: Leftovers will last for up to 4 days in the fridge in an airtight container. Reheat it with a little broth to rehydrate the sauce and pasta.

Make Ahead: 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.

Freeze: You can also transfer to a foil pan, cover tightly, and freeze it for up to 3 months. Then bake directly from frozen for an easy creamy vegetable-baked pasta.

Can I use fresh spinach? You can use fresh, but you must cook the mixture until the spinach wilts down.

*Pasta Options: Any shortcut pasta will work. Gluten-free or protein varieties work well, but rice-based pasta tends to get mushy when mixed. Use less pasta for a more saucy ratio, and use more if you're serving more people (I tested both options, and we loved them both).

Nutrition