Description
A creamy, cheesy Spinach & Artichoke Pasta Bake that’s loaded with Parmesan, mozzarella, and tender pasta, combined with rich spinach and tangy artichokes. This easy-to-make recipe is perfect for family dinners or entertaining guests.
Ingredients
Scale
- Kosher salt
- 8 oz medium-sized pasta (penne, rigatoni, or shells)
- 2 tbsp olive oil
- ½ medium onion, chopped
- 3 medium garlic cloves, minced
- ¼–½ tsp hot chili flakes (adjust to taste)
- 10 oz fresh baby spinach, trimmed
- 14 oz jar of artichoke hearts, coarsely chopped (or 2 jars for correct amount)
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup freshly grated Parmesan cheese
- Black pepper, to taste
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400°F and grease an 8×10-inch baking dish.
- Boil a large pot of salted water. Cook pasta 2 minutes short of al dente, drain, and set aside.
- In a large sauté pan, heat olive oil over medium heat. Add onions and cook for 2 minutes. Add garlic and chili flakes; cook 1 more minute.
- Gradually add spinach, stirring until wilted. Stir in chopped artichokes.
- Pour in heavy cream and half-and-half, bringing it to a gentle simmer. Stir in Parmesan until melted. Season with black pepper.
- Fold cooked pasta into the sauce. Transfer to the greased baking dish.
- Sprinkle mozzarella cheese over the top. Bake for 20–25 minutes until bubbling. Optional: Broil for 1–2 minutes for a golden, crispy top.
- Let the dish cool for 5 minutes before serving.
Notes
- Use fresh spinach for the best flavor, or substitute with thawed and drained frozen spinach.
- For extra crunch, sprinkle breadcrumbs on top before baking.
- Add cooked chicken or bacon for a non-vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg