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Home » Pasta

6-Ingredient Artichoke Pasta Bake (No Spinach Needed!)

Published: May 8, 2025 by Marni Katz · This post may contain affiliate links ·

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You know I’m all about keeping things simple in the kitchen, and this easy artichoke pasta bake is no exception. It’s a 6-ingredient dinner that tastes like comfort food, comes together fast, and is as much of go-to on busy nights as this Spinach Ravioli Bake.

Truthfully, I wasn’t always an artichoke fan, but my husband is borderline obsessed. So I started picking up a few jars from Trader Joe’s (where all good recipe testing begins), and over time, I became a fan too (I'm looking at you grilled artichokes). They add so much flavor to this dish.

I skipped the traditional spinach pairing in this recipe because my kids were in a "I'm afraid of green food phase" and went with a red sauce base to keep things simple. If you craving a more traditional spinach artichoke flavor, check out this Spinach Artichoke Baked Pasta or Spinach Artichoke Dip.

baked artichoke pasta in a green baking dish

Ingredients

ingredients for artichoke baked pasta
  • Pasta: Short shapes like penne, rigatoni, or fusilli work best for baked pasta dishes.
  • Marinated grilled artichoke hearts: Chopped, drained, and packed with flavor. If you can’t find those, don’t stress, any marinated artichokes will do.
  • Ricotta cheese: Or cottage cheese if that’s what you have on hand.
  • Shredded mozzarella: For the melty topping.
  • Pasta sauce: Your favorite jarred sauce or a simple homemade version.

💡 Pro Tip: Keep a jar of marinated artichokes in the pantry—they’re the easiest way to add bold flavor to simple dishes like this one.

Step by step instructions

💡 Quick Summary: Just cook your pasta, stir everything together, bake, and enjoy.

Preheat and Boil. Preheat your oven to 375°F. Bring a large pot of salted water to a boil, cook pasta until al dente, then drain.

Mix It All Up. In a big mixing bowl, combine, cooked pasta, chopped artichokes, ricotta, half of the shredded mozzarella, pasta sauce and milk. Stir until everything is well combined.

Bake. Transfer the mixture to a greased 9x13" baking dish. Sprinkle the remaining mozzarella on top. Bake uncovered for 25–30 minutes, until bubbly and golden brown.

Substitutions and Variations

It’s so easy to substitute ingredients in this artichoke pasta bake, making it perfect for when you just need to get something on the table. Here are some of the substitutions that I have successfully tried:

  • Jarred pasta sauce → use canned tomato sauce and add some salt, pepper, 1 teaspoon sugar (to cut acidity) and italian spices.
  • Ricotta cheese → use cottage cheese.
  • Add more veggies → try canned mushrooms or frozen peas.
  • Marinated artichokes → use frozen.  Be sure to defrost and dry them well before adding to the pasta bake.
  • Spice it up → Add 1 tablespoon of red pepper flakes to the pasta mixture before baking.
  • No bake option → Make this spinach artichoke spaghetti, leave out the spinach and add in the jarred marinara sauce.
grilled marinated artichokes in a white bowl

Make-Ahead Tips

  • Make Ahead: Assemble the unbaked pasta bake, cover, and refrigerate up to 24 hours.
  • Freeze It: Fully bake the dish, let it cool and then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Defrost and the reheat in a 350℉ oven.

Pro Tip: In either case, add ½ to 1 cup of extra pasta sauce before baking. It keeps the noodles from soaking up too much liquid and ensures the dish stays saucy and flavorful when reheated.

artichoke pasta bake in it's baking dish with a serving spoon

FAQs

Can I use canned or frozen artichokes instead of marinated?

Yes, but marinated artichokes bring more flavor. If you use canned or frozen, season generously or toss them with olive oil and herbs before adding to the dish.

What kind of pasta works best in baked pasta dishes?

Short, sturdy shapes like penne, rotini, rigatoni, or even shells are perfect. They hold up well in the oven and soak up the sauce.

How do I keep my pasta bake from drying out?

Add an extra ½ to 1 cup of sauce or milk before baking, especially if making ahead it ahead of time or reheating. It keeps everything creamy and delicious.

More pantry pasta dishes to try

  • spinach pesto pasta swirled in a white serving bowl
    3-Ingredient Spinach Pesto Pasta
  • three ingredient garlic butter sauce in a mason jar with cloves of garlic
    3-Ingredient Garlic Butter Sauce
  • 5-Ingredient Basil Pesto Pasta Salad
  • spinach artichoke spaghetti with a lemon in a bowl with forks next to it.
    20-Minute Spinach Artichoke Spaghetti

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you’re up to in the kitchen!

📖 Recipe

artichoke baked pasta in a baking dish

6-Ingredient Artichoke Pasta Bake

Marni Katz
This simple artichoke baked pasta is packed with flavor, comes together with just 6 ingredients, and is perfect for a comforting weeknight dinner. Featuring marinated artichokes, cheese, and other pantry staples, it’s easy to prep ahead, customize, and share with friends or family.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course pasta
Cuisine Italian
Servings 8 servings
Calories 417 kcal

Ingredients
  

  • 1 lb Pasta (penne, rigatoni and rotini are all good options)
  • 15 oz Marinated artichokes (drained and chopped)
  • 8 oz Ricotta cheese
  • 1 ½ cup Shredded mozzarella cheese
  • ½ cup Milk
  • 1 jar Marinara sauce

Instructions
 

Preheat oven and boil pasta

  • Preheat your oven to 375°F. Bring a large pot of salted water to a boil, cook pasta until al dente, then drain.

Mix Ingredients

  • In a big mixing bowl, combine, cooked pasta, chopped artichokes, ricotta, half of the shredded mozzarella, pasta sauce and milk. Stir until everything is well combined.

Bake and Serve

  • Transfer the mixture to a greased 9x13" baking dish. Sprinkle the remaining mozzarella on top. Bake uncovered for 25–30 minutes, until bubbly and golden brown.

Notes

This baked pasta dish is great to make ahead of time. Here are two options for prepping:
  1. Assemble the unbaked pasta bake, cover, and refrigerate up to 24 hours then bake as directed. Or..
  2. Fully bake the dish, let it cool and then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Defrost and the reheat in a 350℉ oven.
Pro Tip: In either case, add ½ to 1 cup of extra pasta sauce before baking. It keeps the noodles from soaking up too much liquid and ensures the dish stays saucy and flavorful when reheated.

Nutrition

Calories: 417kcalCarbohydrates: 57gProtein: 19gFat: 13gSaturated Fat: 6gCholesterol: 33mgSodium: 1320mgPotassium: 837mgFiber: 5gSugar: 11gVitamin A: 1487IUVitamin C: 21mgCalcium: 226mgIron: 3mg
Keyword 6 ingredient dinner, easy pasta bake, pasta bake
Tried this recipe?Let me know what you think!

  

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About Marni Katz

Marni Katz is the recipe developer, photographer and writer behind Simple Gray T-Shirt. She wants to help people keep things simple in the kitchen. With simple recipes, easy menu ideas and plenty of tips and tricks along the way, she wants getting a meal on the table to be as simple as putting on your favorite gray tee!
"I want to inspire you to get back in the kitchen and do this, because you can!"

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As a busy mom of three, I believe in keeping recipes simple. 7-ingredients or less is my goal, and everything is kid-tested and approved!

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