This Spinach Artichoke Pasta Bake brings the best of the classic spinach artichoke dip into a cozy, oven-baked pasta dish. Creamy, cheesy, and comforting, it feels special while staying simple enough for weeknight dinners.
This baked version of the beloved flavor combo is rich and satisfying but requires just seven pantry-friendly ingredients and minimal hands-on time. It’s an easy assembly recipe that works well for meal prep, busy weeknights, or a casual dinner with family.
TL;DR – Spinach Artichoke Pasta Bake
- Why you’ll love it: A creamy, cheesy spinach artichoke pasta bake inspired by the classic dip and baked until bubbly.
- Ingredients: Only seven common ingredients—no fancy extras or complicated prep.
- Method: Cook the pasta, combine with the sauce, transfer to a baking dish, and bake until golden.
- Time: About 30–40 minutes total with minimal hands-on effort.
- Make-ahead & freezer-friendly: Assemble ahead and refrigerate or freeze before baking.
- Serve with: Garlic rolls, a crisp green salad, or roasted vegetables for a complete meal.
- Storage: Keeps up to 5 days in the fridge; reheat in the oven or microwave.
The pasta bake of your dreams
This dish is built for melty cheese and those irresistible cheese pulls straight from the oven. It’s comforting, family-friendly, and looks lovely brought to the table in a ceramic baking dish.
Marni
Key Ingredients
- Baby spinach: It looks like a lot at first but wilts down quickly.
- Marinated artichokes: Their oil and herbs add flavor; canned or jarred work fine.
- Pasta: Rigatoni is ideal, but any tube-shaped pasta—penne, ziti, mostaccioli—works well.
- Cheeses: Cream cheese builds a creamy base, Parmesan melts silky, and mozzarella tops the bake for bubbling, browned goodness.
Additions & Variations
Customize this bake to match your tastes or pantry:
- Add extra veggies: Double the spinach or add kale or asparagus (cook through first).
- Spice it up: Stir in red pepper flakes for heat.
- Gluten-free: Swap in your favorite gluten-free pasta.
- Add protein: Stir in shredded cooked chicken, plant-based chicken, white beans, or cooked sausage.
- No spinach? Use only artichokes for a milder, crowd-pleasing artichoke baked pasta.
Tips for the best bake
- Don’t overcook the pasta—boil to al dente so it holds texture after baking.
- Use marinated artichokes for extra flavor from herbs and oil.
- Mix the sauce while the pasta is warm so cheeses melt smoothly and coat the pasta evenly.
- Make-ahead friendly: assemble up to 24 hours in advance and bake just before serving.
How to make a spinach and artichoke pasta bake
Step 1: Boil the pasta in salted water according to package directions. Preheat the oven and spray a 9×13-inch ceramic baking dish with cooking spray.
Step 2: Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the marinated artichokes, then the spinach and Italian seasoning. Cook until the spinach wilts.
Step 3: Reserve 1 cup of pasta cooking water before draining. Add 3/4 cup of that starchy water to the saucepan with the cream cheese and stir until melted and smooth.
Step 4: Stir in the grated Parmesan until it melts into a silky sauce.
Step 5: Add the drained pasta to the pan and toss until everything is combined. Transfer the mixture to the prepared baking dish and sprinkle evenly with shredded mozzarella.
Step 6: Bake at 400°F for 8–10 minutes, until the cheese is melted. Optional: broil for 1 minute to brown the top. Let rest briefly, then serve.
Tip: Save some pasta water—its starch helps the cream cheese and Parmesan form a smooth sauce that coats the pasta, spinach, and artichokes evenly.
Recipe FAQs
Yes—thaw and squeeze out excess water before using so the bake stays creamy, not watery.
Absolutely. Stir in shredded cooked chicken, cooked sausage, plant-based chicken, or beans for extra protein.
Yes—assemble and refrigerate up to 24 hours. If baking from cold, add about 10 minutes to the bake time.
Assemble up to the point of baking, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and bake as directed.
Storage Tips
- To store leftovers: Place in an airtight container and refrigerate up to 5 days.
- To reheat: Add a splash of milk, cover lightly, and reheat in 30-second intervals in the microwave or warm gently in the oven so the cheese becomes melty without toughening the pasta.
More simple pasta dishes
-
5-Ingredient Spinach Lemon Orzo
-
5-Ingredient Basil Pesto Pasta Salad
-
Creamy Spinach Artichoke Spaghetti (one-pan, 20 minutes)
-
4-Ingredient Spinach Ravioli Bake
Did you try this recipe? Leave a comment or a 5-star rating—I’d love to hear how it turned out!
📖 Recipe
Spinach Artichoke Baked Pasta
Equipment
- Ceramic baking dish (9″x13″ recommended)
Ingredients
- 1 lb pasta (any shape)
- 1 jar marinated artichokes
- 10 oz baby spinach
- 6 oz cream cheese
- 1 cup grated Parmesan
- 1 ½ cups shredded mozzarella
- ½ tbsp Italian seasoning
- 1 tbsp olive oil
- Salt for pasta water
Instructions
- Boil pasta in salted water according to package directions. Reserve 1 cup pasta water, then drain the pasta. Spray a 9×13-inch ceramic baking dish with cooking spray.
- In a saucepan over medium heat, warm 1 tablespoon olive oil. Add the marinated artichokes, then the spinach and Italian seasoning. Cook until the spinach wilts.
- Add 3/4 cup reserved pasta water to the saucepan with the cream cheese and stir until smooth. Stir in the grated Parmesan until the sauce is silky.
- Toss the drained pasta into the sauce until well coated. Transfer the mixture to the prepared baking dish and top with shredded mozzarella.
- Bake at 400°F for 8–10 minutes until the cheese is melted. Broil for 1 minute to brown the top, if desired. Let cool slightly and serve.
Notes
- Save the pasta water: The starchy water helps create a smooth, cohesive sauce.
- Serve without baking: You can skip the oven—serve immediately after tossing with sauce and offer mozzarella at the table.
- Pan choice: A ceramic baking dish is great for serving straight from oven to table. If using a smaller dish, you may need a few extra minutes of baking time.