Spinach Artichoke Pasta Bake
This spinach artichoke pasta bake combines the creamy and savory flavors of spinach artichoke dip with the hearty comfort of a pasta bake. The result is a dish that is both indulgent and satisfying, perfect for a cozy night in or a special family dinner.
Servings: 6 to 8 servings
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 leaves 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 then stir in the artichoke hearts and cream.
- Add the pasta, Parmesan cheese, and Gouda. Stir until well coated.
- Sprinkle the top with Mozzarella and bake for 20 to 25 minutes or until bubbly.
Nutrition
Serving: 1 | Calories: 406kcal | Carbohydrates: 19g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Cholesterol: 92mg | Sodium: 624mg | Fiber: 2g | Sugar: 3g
