6-Ingredient Artichoke Pasta Bake

5 from 1 vote

6-Ingredient Artichoke Pasta Bake

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.

Prep Time15

Cook Time25

Total Time40

Course: pasta

Cuisine: Italian

Diet: Kosher, Vegetarian

Servings: servings

Calories: 417kcal

Author: Marni Katz

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:

Assemble the unbaked pasta bake, cover, and refrigerate up to 24 hours then bake as directed. Or..
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.

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