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Spinach Artichoke Pasta Bake takes all the flavors of the classic dip, creamy spinach, tangy artichokes, and plenty of cheese, and turns them into a hearty baked pasta. Cream cheese and heavy cream form a velvety base, while four cheeses melt together for a sauce that coats the pasta. It’s rich, cheesy, and satisfying, and if you’ve tried our Baked Goat Cheese Pasta, you’ll love this one too.
Why This Pasta Bake Works
Spinach artichoke dip meets pasta. Classic dip flavors like spinach, cream cheese, and artichokes, are transformed into a hearty, comforting baked meal.
Ultra-creamy sauce. Cream cheese and heavy cream create a velvety base, while four cheeses melt in for rich flavor and texture.
Make-ahead friendly. Assemble it in advance, refrigerate, then bake when you’re ready. Perfect for busy weeknights or entertaining.
Crowd-pleasing and versatile. Works as a main dish with a simple salad, or as a side for roasted meats and holiday spreads.
Variations
- Change things up by adding shredded chicken, smoked pork, or your favorite protein.
- Top with bread crumbs.
- Stir in pesto sauce or roasted tomatoes.
Check out more family style casserole meals.
Recipe Tips
Storing leftovers: Keep in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave, adding a splash of cream or milk if needed to loosen the sauce.
Undercook the pasta: Stop at al dente. Your pasta will continue cooking as it bakes, soaking up flavor without turning mushy.
Add protein: Stir in cooked chicken, turkey, or even crumbled sausage before baking for a heartier dish.
Use frozen spinach: Thaw and squeeze out as much liquid as possible to prevent a watery sauce.
Bake until bubbly: The pasta is ready when the sauce is hot and creamy and the edges are golden brown.
One-pan option: Use a large oven-safe skillet so you can sauté the vegetables and bake the pasta in the same pan. Fewer dishes to wash.
Make ahead: Assemble the dish a day in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the cook time.
Serving Suggestions for Baked Pasta
This can be a standalone meal perfect for family gatherings, but it also works as a side dish or yummy addition to a potluck or holiday feast. Here are a few recipes that go well with this creamy pasta skillet with spinach and artichokes.
Spinach Artichoke Dip Turned into a Pasta Dinner
Spinach Artichoke Pasta Bake brings together the creamy, cheesy flavors of the classic dip in a hearty baked pasta. With tender noodles, tangy artichokes, and a rich four-cheese sauce, it’s a dish that’s satisfying from the first bite to the last.
If you’re a fan of baked pasta, don’t miss our Baked Spaghetti with Meatballs.
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Spinach Artichoke Pasta Bake
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Ingredients
- 10 ounces dry pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 10 ounces Spinach, fresh or frozen (thawed and drained)
- 8 ounces cream cheese
- 1 (15 ounce) can canned artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup grated Gouda cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 350°F. Cook the pasta according to the package directions minus 2 minutes (it will finish cooking in the oven).
- Heat the oil over medium high heat in a large, deep skillet. Add the onion, garlic, red pepper flakes, salt, and pepper. Saute until the onion is soft.
- Add the spinach and cook for 3 minutes or until it is wilted. Add the cream cheese and stir until the cream cheese melts and looks smooth.
- Stir in the artichoke hearts, heavy cream, Parmesan cheese, and Gouda. Stir until well coated.
- Add the cooked pasta and stir to coat well. Sprinkle the top with Mozzarella and bake for 20 to 25 minutes or until bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I made this dish for our Sunday meal and we all agreed it was delicious!
My only error: not prepping everything beforehand! The next time I make this dish (yes, there will be a next time), I will be prepping everything so the recipe runs smoothly!
The only addition I made to this recipe was cayenne pepper to taste. We like our pasta spicy and the cayenne melded into this dish perfectly!
This is a great comfort food recipe I highly recommend trying!
Thank you!
Thanks for the comment Donna. Yep, it definitely goes quicker if you prep in advance. You can also take advantage of some of the prep work. For instance, if you are going to have a few things during the week with diced onions, chop up some extra onions for later in the week. Or if you are going to have two pasta dishes, cook a double batch of pasta and save the extra for later.
Love this dish and have made it several times.
I am wondering if you can make it a day in advance and put in fridge until ready to bake.
Thank you,
Jody
Yes, you can make it a day ahead! Just assemble everything (but don’t bake it), cover and refrigerate overnight. Let it sit at room temp while the oven preheats, then bake as directed—adding 5–10 extra minutes if needed until it’s hot and bubbly.
So creamy and comforting…this is a pure heaven for any pasta fan, Dahn.
angiesrecipes
Thanks Angie