Spinach and Artichoke Baked Pasta
Indulge in the creamy, cheesy goodness of Spinach and Artichoke Baked Pasta. This comforting dish combines tender pasta, fresh spinach, and artichoke hearts enveloped in a rich sauce, all topped with bubbling melted cheese. Perfect for cozy gatherings or weeknight dinners, it’s sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup canned artichoke hearts, drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Boil salted water in a large pot. Cook penne until al dente according to package instructions. Drain.
- In a skillet over medium heat, heat olive oil. Sauté minced garlic for about 1 minute until fragrant. Add spinach and cook until wilted.
- Stir in drained artichokes, cream cheese, and sour cream until combined and creamy.
- Mix cooked pasta into the skillet with half of the mozzarella cheese until well combined.
- Transfer mixture to a greased baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
Keywords: For variety, substitute kale for spinach or use a different blend of cheeses. Leftovers can be stored in an airtight container in the refrigerator for up to three days.