Spinach Artichoke dip is one of those classic appetizers can sometime seem like to much work to make at home...but we all love it. Chip after chip goes into the dip and when it's gone my kids (and let's be honest me too) are left wanting more. So, I started thinking about how I could make it a meal and Spinach Artichoke Baked Pasta was born.
As a busy mom of 3 kiddos, a dish has to be simple, delicious and quick to get on the table just like my creamy zucchini pasta and spinach ravioli bake. This pasta dish is all of that, and I did it with less than 7-ingredients. It's like the classic party spinach artichoke dip, but for dinner!
And if I'm being real with you, I would make this for the cheese pull alone. It's epic especially if you dig in straight out of the oven. Just be careful not to burn your mouth on this one!
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!
Step by Step Instructions
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.
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.
Remove 1 cup of pasta water from the pasta pot before draining. You won't need it all, but better to have too much, than too little.
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 serve!
💡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.
Variations
While this spinach artichoke pasta bake is delicious, you can definitely customize it to make it your own. Here are a few suggestions:
- Add extra veggies: You can double the amount of spinach, add asparagus or kale. Just be sure to cook them through before making the sauce.
- Add spice: To give the dish an extra kick, add red pepper flakes to taste right into the saute pan.
- Gluten Free: Simple swap the pasta for your favorite gluten free pasta.
- Add a Protein: Make spinach artichoke chicken pasta by adding shredded chicken (or a plant based chicken option) directly to the pan before you add the mixture to the baking dish.
- Skip the baking: If you want to get this on the table even quicker, swap the pasta and make it into a spinach artichoke spaghetti dish, that is ready in under 20 minutes!
Helpful Equipment
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 just bake the dish an additional 5 minutes. The pasta will come right up to the tippy top, but you can fit it in!
And, be sure your saute pan is big enough as the entire dish will be cooked in it.
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.
Other awesome pasta dishes
Looking for other quick pasta recipes? Try these:
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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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
- 1 jar marinated artichokes
- 10 oz baby spinach
- 6 oz cream cheese
- 1 cup grated parmesan cheese
- 1 ½ cup shredded mozzarella cheese
- ½ TB Italian Seasoning
Instructions
- Boil the pasta according to 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 cook until the spinach wilts down.
- Remove 1 cup of pasta water from the pasta pot before draining. You won't need it all, but better to have too much, than too little.
- 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. Salt to taste.
- 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 serve!
Notes
- Remember to save the pasta water when you are done cooking the pasta. The starch the pasta gives off while it cooks will help make the sauce come together nicely!
- Get this dinner on the table even quicker by serving it before 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.
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