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To make this dish, you need a few key items: - 12 oz (340g) penne pasta - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) These ingredients create a creamy and flavorful base. The blend of cheeses gives the dish a rich taste. You can boost the flavor with a few extras: - Cooked chicken or sausage - Fresh spinach for added color - Sun-dried tomatoes for a tangy twist - A splash of lemon juice for brightness These add-ins make the dish even more exciting. Feel free to mix and match based on your taste. If you need to swap some items, here are some ideas: - Use gluten-free pasta for a gluten-free option. - Replace cream cheese with ricotta for a lighter version. - Swap sour cream for Greek yogurt for a tangy kick. - Use fresh artichokes if you prefer fresh over canned. These substitutions keep the dish tasty while meeting your dietary needs. {{ingredient_image_1}} First, you need to cook the penne pasta. Boil water in a large pot. Add salt to the water for flavor. Cook the pasta for about 8 to 10 minutes, or until it is al dente. Drain the pasta and set it aside. While the pasta cooks, thaw the frozen spinach. Squeeze out any extra water. Chop the artichoke hearts into small pieces. You want them to blend well with the pasta. In a large mixing bowl, add the softened cream cheese and sour cream. Mix them together until smooth. Then, add half of the mozzarella cheese and the grated Parmesan cheese. Next, mix in the minced garlic, onion powder, garlic powder, salt, and pepper. If you want a kick, add red pepper flakes. Stir until everything is well combined. Finally, gently fold in the cooked pasta, spinach, and artichokes. Make sure every piece of pasta is coated in the creamy mixture. Now, it’s time to assemble your dish. Grease a 9x13 inch baking dish with cooking spray. Pour the creamy pasta mixture into the dish. Spread it out evenly. Top the mixture with the remaining mozzarella cheese. Preheat your oven to 350°F (175°C). Bake the dish for 25 to 30 minutes. You want the cheese to be bubbly and golden. Once done, let it cool for a few minutes. Garnish with fresh parsley before serving. Enjoy your savory spinach artichoke pasta bake! To get the best texture in your pasta bake, use penne pasta. It holds sauce well and gives a nice bite. Cook it until al dente. This keeps it firm during baking. Mixing in the creamy sauce should coat every piece. The cheese on top will melt and create a lovely crust. To prevent sogginess, drain your spinach well before adding it. Excess water can make the dish watery. Also, don’t overcook the pasta. It should be firm enough to hold its shape. When you mix everything, be gentle. This keeps the pasta from breaking apart. A large mixing bowl is key for combining the creamy filling. A 9x13 inch baking dish works great for even cooking. Use a pot for boiling your pasta and a colander for draining it. A spatula helps fold the mixture without mashing it. Lastly, a sharp knife is helpful for chopping artichokes and garlic. Pro Tips Use Fresh Spinach: If you have fresh spinach available, use it instead of frozen for a brighter flavor and texture. Just sauté it briefly before adding to the mix. Cheese Variations: Feel free to experiment with different cheeses like gouda or cheddar for a unique flavor profile. Mixing cheeses can elevate the creaminess. Make Ahead: This dish can be assembled a day in advance. Just cover it tightly and store it in the refrigerator until you're ready to bake. Garnish Wisely: For an extra touch, sprinkle some additional Parmesan cheese or breadcrumbs on top before baking for a delightful crunch. {{image_2}} You can make this dish even more veggie-friendly. Adding more vegetables boosts nutrition and taste. Try bell peppers or zucchini. You can also add mushrooms for a nice earthy flavor. For a fresh touch, toss in some cherry tomatoes. They add a pop of color and sweetness. If you need a gluten-free version, swap penne pasta for gluten-free pasta. Many brands offer great options. For a dairy-free bake, use vegan cream cheese and dairy-free sour cream. You can also use nutritional yeast instead of Parmesan. This keeps the cheesy flavor without dairy. Want to kick up the flavor? Add more garlic or some shallots to the mix. Smoked paprika can add a nice depth. If you want heat, sprinkle in cayenne pepper or add jalapeños. For a fun twist, swap artichokes for sun-dried tomatoes. They bring a tangy taste that’s hard to resist. To keep your spinach artichoke pasta bake fresh, cool it first. Once cooled, place it in an airtight container. Make sure to store it in the fridge. It can last for about three to four days. If you want to store it longer, freezing is a great option. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it's warm. You can also use the microwave. Just heat it in short bursts, stirring in between. To freeze your pasta bake, let it cool completely. Then, wrap it tightly in plastic wrap. You can also use a freezer-safe container. Label it with the date. It will stay good for about two to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. This makes meal prep easy and tasty! Yes, you can make this dish ahead. Prepare it up to the baking step, then cover it. Store it in the fridge for one day. When you are ready to bake, just add 5-10 minutes to the bake time. This way, you can enjoy a hot meal without much fuss. To add heat, mix in red pepper flakes. Start with a half teaspoon. You can also add diced jalapeños or a splash of hot sauce. Taste as you go to find the right level of spice for you. Just remember, you can always add more, but it's hard to take it out! This pasta bake is rich and creamy. Pair it with a light salad for balance. A simple green salad with lemon dressing works well. You might also serve it with garlic bread for a tasty side. Both options enhance the meal and add freshness to each bite. Making a Spinach Artichoke Pasta Bake is simple and rewarding. You learned about key ingredients, step-by-step prep, and tips for perfecting your dish. I shared ways to customize the bake with variations and storage tips for leftovers. This dish suits many diets, making it a great choice for everyone. Now, you can confidently create a creamy, flavorful pasta bake. Enjoy every bite and share it with friends!

Creamy Spinach Artichoke Pasta Bake

A delicious and creamy pasta bake featuring spinach and artichokes, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 12 oz penne pasta
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, chopped
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 0.5 teaspoon red pepper flakes (optional, for a kick)
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of salted boiling water, cook the penne pasta for 8-10 minutes, or until al dente. Drain and set aside.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, half of the mozzarella cheese, grated Parmesan cheese, minced garlic, onion powder, garlic powder, salt, pepper, and red pepper flakes (if using). Mix until smooth and well combined.
  • Fold in the cooked penne pasta, chopped artichoke hearts, and drained spinach until everything is evenly coated.
  • Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Top with the remaining mozzarella cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
  • Once baked, allow it to cool for a few minutes, then garnish with freshly chopped parsley before serving.

Notes

Feel free to adjust the spice level by adding more or less red pepper flakes.
Keyword artichoke, bake, cheese, pasta, spinach