This Spinach Artichoke Pasta Bake is about to earn a permanent spot in your dinner rotation. It takes everything you love about the classic spinach artichoke dip (its the appetizer that we can't get enough of) and turns it into a cozy, oven-baked pasta that feels special but is still easy enough for a weeknight.
This is the baked version of the flavor combo we can't get enough of, creamy, cheesy, and comforting, with just 7 ingredients and very little hands-on time like my Lazy Lasagna and this Spinach Ravioli Bake. As a busy mom of three, I'm all in on dinners that are simple to assemble, easy to prep ahead, and guaranteed to make everyone at the table happy.
TL;DR - Spinach Artichoke Pasta Bake
- 💚 Why you'll love it: A cozy spinach artichoke pasta bake inspired by the classic dip, creamy, cheesy, and baked until bubbly.
- 🥬 Ingredients: Just 7 pantry-friendly ingredients. No fancy extras, no complicated prep.
- 🔥 How it's made: Cook pasta → stir everything together → bake until golden on top.
- ⏲️ Cook Time: About 40 minutes total, with minimal hands-on work.
- 📦 Make-ahead & freezer-friendly: Assemble ahead, refrigerate, or freeze before baking.
- 🧄 Serve with: Homemade garlic rolls, a crisp green salad, or Rosemary Roasted Carrots for a complete meal.
- ❄️ Storage: Keeps up to 5 days in the fridge; reheats beautifully in the oven or microwave.
- 🔍 Compare & Contrast: This is an oven-baked version of my stovetop recipe for Creamy Spinach Artichoke Spaghetti. Same flavor profile, different cooking methods.
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The pasta bake of your dreams!
If I'm being real with you, I would make this spinach artichoke pasta bake for the cheese pull alone. Well, this and my meatless baked ziti. They both have epic cheese pulls. Especially if you dig in straight out of the oven. Just be careful not to burn your mouth off!
🩶Marni
Key Ingredients
- Baby Spinach: It will look like a ton of spinach, but will cook down quickly.
- Marinated Artichokes: You can find them in a jar, a can or in sealed pouches. The marinated artichokes give so much extra flavor to the dish, but in a pinch you could certainly use regular quartered artichokes.
- Pasta: While rigatoni is my favorite shape for this dish, any tube shaped pasta will work. Penne, ziti and mostaccioli noodles will all work too!
Additions & Variations
While this spinach artichoke pasta bake is delicious, you can definitely customize it to make it your own.
- Add extra veggies: Double the amount of spinach, add asparagus or kale. Just be sure to cook them through before adding the other ingredients.
- Add spice: To give the dish an extra kick, add red pepper flakes right into the pan.
- Gluten Free: Simply swap the pasta for your favorite gluten free pasta.
- Add a Protein: Make spinach artichoke chicken pasta bake by adding shredded chicken (or a plant based chicken option) directly to the pan before you add the mixture to the baking dish.
- Ditch the spinach: If your kiddos are afraid of green vegetables, try making my Artichoke Baked Pasta. Less in your face veggies, same cozy baked pasta vibes.
Marni's Tips for the Best Spinach Artichoke Pasta Bake
- Don't overcook the pasta. Boil just until al dente so that it keeps its shape and texture after baking.
- Use marinated artichokes for flavor. The herbs and oil create a creamy sauce base without needing extra seasoning.
- Mix while warm. Stirring everything together while the pasta is still warm helps keep the sauce smooth and easier to coat the pasta.
- Make-ahead friendly. Assemble up to 24 hours in advance and bake just before serving. Perfect for weekday meal prep or holidays dinners.
How to make a spinach and artichoke pasta bake
Step 1: Start by boiling the pasta according to package directions, being sure to salt the water. Spray a 9 x13 ceramic baking dish with cooking spray.
Step 2: While the pasta cooks, put a saucepan on the stove on medium heat and add 1 TB olive oil. Once the pan is hot add the artichokes to the pan, then the spinach and Italian seasoning. Then let cook until the spinach wilts down.
Step 3: Remove 1 cup of pasta water from the pasta pot before draining. Then, add ¾ cups of the pasta water to the saucepan with the cream cheese and stir to melt it together.
Step 4: Then add the Parmesan stirring until it has melted into a silky sauce.
Step 4: Add the drained pasta and stir until all ingredients are well combined.
Step 5: Transfer the mixture to your prepared baking dish and top with the shredded mozzarella cheese.
Step 6: Bake at 400℉ degrees for 8-10 minutes, until the cheese on top is melty. Pop it under the broiler for the last minute to get the cheese golden brown.
💡Remember that the pasta water is your friend in this pasta bake. You'll want to use that starchy water to make the cheese sauce thick and creamy. It will help the cheese melt properly and help the sauce coat the spinach, artichokes and pasta evenly.
Recipe FAQs
Yes! Just thaw it first and squeeze out any excess water so the bake stays creamy, not watery.
Absolutely, stir in shredded cooked chicken, cooked fake meat crumbles or even white beans for extra protein without changing the flavor balance.
You can! Assemble the pasta and refrigerate up to 24 hours before baking. If baking from cold, add about 10 minutes to the cook time.
Assemble until just before it's time to bake. Then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
Storage Tips
- To store leftovers (which there won't be many of 😉 simply pop the pasta into an airtight container and put in the fridge. The leftovers will last for up to 5 day.
- To reheat, add a splash of milk to the container and lightly cover, then reheat in the microwave at 30 second intervals. You want the cheese to get warm and melty again without the past become rubbery.
More simple pasta dishes
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📖 Recipe
Spinach Artichoke Baked Pasta
Equipment
- Ceramic Baking Dish Perfect for going straight from the oven to the table.
Ingredients
- 1 lb Pasta any shape
- 1 jar Marinated artichokes
- 10 oz Baby spinach
- 6 oz Cream cheese
- 1 cup Parmesan cheese grated
- 1 ½ cup Shredded mozzarella cheese
- ½ TB Italian Seasoning
Instructions
- Boil the pasta in salted water, according to the package directions. Spray a 9 x13 ceramic baking dish with cooking spray.
- While the pasta cooks, put a saucepan on the stove on medium heat and add 1 TB olive oil. Once the pan is hot add the artichokes to the pan, then the spinach and Italian seasoning. Then let it all cook until the spinach wilts down.
- Remove 1 cup of pasta water from the pasta pot before draining the pasta. Drain the pasta. Add ¾ cups of the pasta water to the saucepan with the cream cheese and stir to melt it together. Then add the Parmesan stirring until it has melted into a silky sauce.
- Add the drained pasta and stir until all ingredients are well combined. Transfer the mixture to your prepared baking dish and top with the shredded mozzarella cheese.
- Bake at 400℉ degrees for 8-10 minutes, until the cheese on top is melty. Pop it under the broiler for the last minute to get the cheese golden brown. Remove from the oven and enjoy!
Notes
- Save the pasta water: The starch the pasta gives off while it cooks will help make the sauce come together nicely!
- Serve without baking: Once the pasta is stirred into the sauce you can dish it up and then put the mozzarella on the table for people to add if they want.
- Use a ceramic baking dish: I suggest using a ceramic baking dish for the spinach artichoke pasta bake. Ideally one that can go straight from the oven to the table. While the recipe suggests a 9"x13" baking dish, you could also use an 8"x11" baking dish and bake the dish an additional 5 minutes.
Marni Katz says
I love eating my favorite chip dip for dinner 😍.