Creamy Spinach Artichoke Pasta Bake
Indulge in this creamy spinach artichoke pasta bake, a comforting dish that combines al dente pasta, fresh spinach, and tangy artichokes all enveloped in velvety cheese. Perfect for cozy nights or festive gatherings, this crowd-pleaser is easy to prepare and will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream (or Greek yogurt)
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the chopped spinach until wilted (about 3–5 minutes).
- In a large bowl, mix together cooked pasta, sautéed spinach, artichokes, cream cheese, sour cream, half of the mozzarella cheese, garlic powder, salt, and pepper until well combined.
- Spread the mixture into a greased baking dish. Top with remaining mozzarella and Parmesan cheese.
- Bake for 25–30 minutes or until golden brown on top. Allow cooling slightly before serving.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: For extra flavor, consider adding cooked chicken or sun-dried tomatoes to the mixture. Swap out cheeses based on preference—try adding cheddar or gouda for a different twist. Store leftovers in an airtight container for up to three days; reheating in the oven preserves texture.