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Home » Recipes » Spinach artichoke pasta bake

Spinach artichoke pasta bake

August 31, 2020 by Alida Ryder 23 Comments

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Pasta bake recipes are perfect to make ahead and this creamy spinach artichoke pasta bake is delicious as a vegetarian dinner.

Creamy spinach artichoke pasta bake.

Ingredients

Full recipe + amounts can be found in the recipe card below.

  • Onion.
  • Garlic. 
  • Butter. 
  • Spinach. I used fresh but you can use frozen too. Just allow to thaw and squeeze out excess moisture.
  • Cream. Heavy/whipping.
  • Sour cream. 
  • Cornstarch mixed with milk.
  • Artichokes. 
  • Parmesan cheese. 
  • Lemon juice. 
  • Salt and pepper.
  • Pasta. I used fusilli but any short pasta will work.

How to make spinach artichoke pasta bake

  1. Make the sauce: Saute onions and garlic in butter over medium high heat until soft and translucent. Add chopped spinach then cook until wilted. Pour in the cream, sour cream and cornstarch mixed with milk. Allow to simmer for 5 minute then add the chopped artichokes, Parmesan cheese, lemon juice, salt and pepper.
  2. Cook the pasta and combine with the sauce: Cook pasta (fusilli, penne pasta, rigatoni or ziti) in a large pot of salted boiling water until al dente. Add cooked pasta to the sauce and stir to coat the pasta. Transfer the pasta to a baking dish and top with grated mozzarella cheese.
  3. Bake: Place in the oven and allow to bake until golden brown and bubbling. Remove from the oven and allow to stand for 5 minutes before serving.

Creamy spinach artichoke pasta bake

How long to bake pasta

If using pre-cooked noodles, pasta bake needs to bake for approximately 20-25 minutes until golden brown and hot throughout. If using raw noodles or pasta, bake for 30-45 minutes until the pasta is cooked through.

Can you freeze pasta bake

Pasta bake freezes really well. Assemble pasta bake in foil containers (they freeze perfectly and can go from freezer to oven) then cover with a layer of parchment paper and wrap well with foil. Freeze for up to 4 months and bake directly from frozen until golden brown and bubbling.

Creamy spinach artichoke pasta bake

Pasta bake recipes

  1. Pizza pasta bake
  2. Classic baked mac and cheese
  3. Creamy mushroom pasta bake
  4. Easy cheese and tomato pasta bake
Creamy spinach artichoke pasta bake

Spinach artichoke pasta bake

Pasta bake recipes are perfect to make ahead and this creamy spinach artichoke pasta bake is delicious as a vegetarian dinner.
4.28 from 122 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Baked pasta, Mushroom pasta bake, Spinach artichoke pasta bake
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 442kcal
Author: Alida Ryder

Ingredients

  • 2 tbsp butter
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 400 g (+- 1 lb) baby spinach roughly chopped
  • 1 cup heavy or whipping cream
  • ½ cup sour cream
  • 1 cup milk mixed with 1 tbsp cornstarch
  • ½ cup grated Parmesan cheese
  • 150 g (5oz) artichoke hearts (in oil) drained and quartered
  • 1 tsp lemon juice
  • 500 g (+- 1 lb) pasta (fusilli, penne, ziti or rigatoni)
  • 1 cup grated mozzarella

Instructions

  • Pre-heat the oven to 180°C/350°F.
  • Saute onion and garlic in butter in a large frying pan or skillet until soft and translucent.
  • Add spinach and allow to wilt. Season with salt and pepper.
  • Pour the cream, sour cream and milk and cornstarch mixture into the pan and allow to simmer over medium heat for 5 minutes.
  • Add the artichokes, Parmesan and lemon juice then simmer for another 5 minutes. Season to taste.
  • Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
  • Drain the pasta (reserving 1 cup of water) and mix with the spinach sauce. Add a few tablespoons of pasta cooking water and mix well.
  • Transfer the pasta to a baking dish and top with the mozzarella cheese.
  • Place in the oven until golden brown and bubbling.
  • Remove from the oven and allow to rest for 5 minutes before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 53g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 256mg | Potassium: 363mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5455IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 2mg
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Filed Under: Dinner Recipes, Pasta, Recipes, Vegetarian Tagged With: artichoke, dinner, easy recipe, Pasta, Spinach, vegetarian

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Comments

  1. Laura Klempert

    December 18, 2020 at 4:02 PM

    If you were to bake this from frozen, how long would you put it in the oven for?

    Reply
    • Alida Ryder

      December 19, 2020 at 12:46 PM

      Probably 30-45 minutes.

      Reply
  2. Lauren

    October 2, 2020 at 12:17 AM

    Loved this recipe! So delicious! I didnt make any changes. Definitely will make again.

    Reply
  3. Ellis Gray Holderbecker

    June 30, 2020 at 10:11 PM

    This recipe is a regular in our home and is a constant recommendation to friends and family! Every time I ask for dinner requests from my husband this is what he asks for. We actually make it with turmeric rotini noodles and a whole two jars of quartered artichoke hearts for some added nutritional value.

    Reply
    • Alida Ryder

      July 3, 2020 at 7:20 PM

      Thank you for you comment Ellis. I am so happy you love this recipe.

      Reply
  4. Tani

    April 13, 2020 at 10:00 PM

    I did make the following changes- omitted heavy cream and used almond milk with cornstarch and added the half cup sour cream and half cup plain Greek yogurt for the cream base. Was delicious!! Thanks for posting!!

    Reply
  5. Krista

    March 16, 2020 at 10:58 PM

    Can I use frozen spinach?

    Reply
    • Alida Ryder

      March 17, 2020 at 8:42 AM

      Absolutely!

      Reply
      • Krista

        April 2, 2020 at 12:14 AM

        Thanks! I tried it & it was a huge hit. Will definitely make this again.

        Reply
        • Alida Ryder

          April 3, 2020 at 5:24 PM

          So happy to hear that. 🙂

          Reply
  6. Emily

    February 7, 2020 at 4:57 PM

    how long does it take to bake in the oven?

    Reply
    • Alida Ryder

      February 11, 2020 at 2:16 PM

      Approximately 15 minutes.

      Reply
  7. Michelle

    January 19, 2020 at 2:51 AM

    Is there something I can substitute for the cream to make it a bit healthier?

    Reply
    • Alida Ryder

      January 28, 2020 at 2:48 PM

      You could use milk and then thicken with a cornstarch slurry (cornstarch and water mixed together). Just be sure to cook out the flouriness from the sauce until it thickens.

      Reply
  8. LG

    January 17, 2020 at 8:45 AM

    The recipe does not state what size of baking dish this requires…?

    Reply
    • Alida Ryder

      January 18, 2020 at 5:25 PM

      9×13 inch will be perfect. (22x33cm)

      Reply
  9. Mary

    December 20, 2019 at 5:51 AM

    Have you ever considered adding chicken? If I were to add, would you suggest adding after the chicken is cooked or adding to the dish raw?

    Reply
    • Alida Ryder

      December 28, 2019 at 3:17 PM

      I would add some cooked chicken breast cubes before baking.

      Reply
      • Beth

        December 2, 2020 at 3:30 AM

        I mixed in rotisserie chicken before baking. So good!

        Reply
  10. DNS210

    August 17, 2019 at 7:57 PM

    Ever thought about adding mushrooms to this? I am thinking about adding them.

    Reply
    • Alida Ryder

      August 20, 2019 at 10:35 AM

      I’m sure that will be delicious!

      Reply
  11. Margaret

    August 11, 2019 at 6:11 PM

    It looks like you left off amount of parmesan and lemon

    Reply
    • Alida Ryder

      August 11, 2019 at 6:20 PM

      Amended the recipe, thanks!

      Reply

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