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.
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


  • 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


  • 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.


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