Spinach artichoke pasta bake is an easy, one-pot meal that’s perfect for busy weeknights. It’s packed with delicious flavors and comforting textures, and it can be made in less than an hour. Plus, it’s a great way to get your daily dose of veggies and protein!
This dish starts with a base of cooked pasta, which is mixed with a creamy sauce and plenty of spinach and artichoke. Next, a blend of mozzarella, Parmesan, and cream cheese is stirred in, and then the mixture is topped with a crunchy, cheesy topping. The finishing touch? A sprinkle of fresh herbs and a pinch of red pepper flakes. The result is a savory and satisfying meal that’s sure to become a family favorite.
Ingredients for Spinach Artichoke Pasta Bake
To make this spinach artichoke pasta bake, you’ll need the following ingredients:
- 1 pound of dry pasta, such as penne, rigatoni, or shells
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 cup of chopped spinach
- 1 cup of chopped artichokes, drained and rinsed
- 1 cup of chicken or vegetable broth
- 1 cup of heavy cream
- 1 cup of grated mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of cream cheese, softened
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper, to taste
- 1/4 cup of panko breadcrumbs
- 2 tablespoons of melted butter
- 2 tablespoons of freshly chopped parsley, for garnish
- 1/4 teaspoon of red pepper flakes, for garnish
Instructions for Spinach Artichoke Pasta Bake
Once you’ve gathered all of your ingredients, it’s time to get started! Here’s how to make this delicious spinach artichoke pasta bake:
- Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with olive oil.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the spinach and artichokes and cook for 2 minutes, stirring occasionally.
- Add the broth, cream, mozzarella, Parmesan, and cream cheese. Stir to combine and simmer for 3 minutes.
- Remove the skillet from the heat and stir in the cooked pasta, oregano, basil, salt, and pepper. Spoon the pasta mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the mixture over the top of the pasta mixture.
- Bake for 25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Sprinkle with parsley and red pepper flakes. Serve immediately.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make this dish up to 1 day in advance. Refrigerate it until you're ready to bake, and then bake according to the instructions above.
Can I use frozen spinach and artichokes in this recipe?
Yes, you can use frozen spinach and artichokes in this recipe. Be sure to thaw them before using.
Can I substitute the cream cheese?
Yes, you can substitute full-fat Greek yogurt for the cream cheese. The results will be slightly tangier but still delicious.
Can I make this dish vegan?
Yes, you can make this dish vegan by using vegan cream cheese, vegan Parmesan cheese, and vegetable broth instead of chicken broth.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free pasta and panko breadcrumbs.
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