There's something irresistibly cozy about a warm, cheesy pasta bake bubbling fresh from the oven — that’s exactly why this Spinach Artichoke Pasta Bake Recipe is a staple in my kitchen. Creamy, flavorful, and packed with greens, it’s comfort food that feels a bit fancy but comes together so easily.
Jump to:
Why You'll Love This Recipe
This Spinach Artichoke Pasta Bake Recipe has earned a permanent spot on my rotation because it brings together simple ingredients in a way that's both indulgent and wholesome. I've lost count of the times I've whipped it up for a busy weeknight or to impress guests without stress.
- Rich Creamy Sauce: The combo of cream cheese, cream, and pecorino creates a luscious, velvety sauce that clings to every pasta piece beautifully.
- Fresh Veggie Boost: Spinach and artichokes add a subtle earthiness and freshness that balances all that cheesy goodness perfectly.
- Easy to Customize: Whether you want it more garlicky, extra cheesy, or even adding protein, you can tweak this recipe easily for whatever mood you’re in.
- Make-Ahead Friendly: It reheats wonderfully and even freezes well, making it a fantastic meal prep option.
Ingredients & Why They Work
This recipe relies on a few simple, fresh ingredients that work in harmony to create that irresistible taste and texture. Each one plays a role, and knowing why helps you choose quality produce or smart substitutes if needed.
- Pasta (rigatoni or similar): I love rigatoni here because its ridges trap the creamy sauce, but penne or ziti work great too.
- Olive oil: Adds richness and helps soften the aromatics without overpowering the dish.
- Brown onion: Cooking it low and slow releases sweetness that deepens the sauce’s flavor.
- Garlic: Just a few cloves give a warm, aromatic punch – freshly pressed for the best taste.
- Baby spinach: Wilts down quickly, adding vibrant green color and a mild, fresh flavor.
- Artichoke hearts (canned): Drained and chopped, they bring subtle tang and texture that pairs perfectly with spinach.
- Cream cheese (light or full fat): This is the heart of the creamy sauce — melts perfectly and binds everything.
- Pecorino cheese: Sharp and salty, it adds depth and snappy flavor that brightens every bite.
- Double cream (heavy cream): Smooths out the sauce making it luscious without weighing it down.
- Fresh mozzarella: Sprinkled on top for gooey melted cheese that browns beautifully in the oven.
- Sea salt & pepper: Simple seasoning essentials to lift flavors just right.
Make It Your Way
I like to think of this Spinach Artichoke Pasta Bake Recipe as a starting point—you can easily personalize it depending on what you have on hand or the flavors you love the most.
- Add protein: Whenever I want a heartier meal, I toss in cooked shredded chicken or crispy bacon bits. It adds another layer of flavor without complicating the process.
- Spice it up: I sometimes sprinkle red pepper flakes for a subtle heat—friends have asked for this version repeatedly!
- Use different greens: Swapping spinach with kale or chard works wonderfully, especially when they’re finely chopped and sautéed well.
- Go cheesy: Mixing in Parmesan alongside the pecorino adds even more umami depth; feel free to experiment with your favorite cheeses.
Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe
Step 1: Sauté the Aromatics to Soft Perfection
Start by heating a tablespoon of olive oil in a large sauté pan over medium heat. Add in the finely chopped onion with a pinch of sea salt—this helps draw out moisture and makes the onions soften beautifully over about 15 minutes. Don’t rush this step; patience here builds a sweet, flavorful base. When the onions are translucent and springy, toss in your garlic and cook for just a minute until fragrant. Stay close—you don’t want the garlic to burn, or it will turn bitter.
Step 2: Cook Pasta & Prep Veggies
While your onions work their magic, boil your pasta until just shy of al dente—about a minute less than the package instructions recommend. This is key because the pasta will finish cooking in the oven with the sauce, so you want it firm but not crunchy. Be sure to reserve about half a cup of the pasta water before draining; this starchy water is gold for loosening the sauce later.
Back to the pan: add your spinach to the soft onion and garlic mix, stirring until just wilted. Now dump in those chopped artichoke hearts, cooking them for a couple more minutes to warm through and marry those flavors.
Step 3: Build the Creamy Sauce
Next, dollop your cream cheese into the pan and stir continuously until it melts into the veggies, becoming smooth and creamy. Stir in three-quarters of the grated pecorino cheese until it's melted and well-integrated. Slowly pour in the double cream, stirring gently to combine everything into a luscious sauce. Then, stir in the reserved pasta water bit by bit—this trick gives the sauce a silky texture without thinning it out too much. Season with the remaining salt and freshly ground black pepper.
Step 4: Combine, Bake & Enjoy
Add your barely cooked pasta directly into the sauce, tossing gently to coat every piece. Then transfer everything into a large casserole dish. Sprinkle the grated mozzarella and the remaining pecorino cheese evenly over the top. Cover tightly with foil and bake at 180°C (350°F) for 20 minutes. This step lets the flavors meld and the sauce thicken further. After 20 minutes, remove the foil and bake for a final 10 minutes so the cheese melts and browns into a gorgeous golden crust. Let it cool slightly before digging in—it’s worth the wait!
Top Tip
Having made this Spinach Artichoke Pasta Bake Recipe countless times, I’ve discovered a few tweaks that make all the difference. Here are my best tips to keep you on track and help you nail that creamy, cheesy, perfectly baked finish every time.
- Don’t Skip the Pasta Water: Adding pasta water slowly to the sauce helps loosen it and ensures it clings beautifully to the pasta without becoming watery.
- Low and Slow for Onion: Taking your time to cook the onions until soft releases sweetness that balances the richness of the cheese.
- Resist Overcooking Pasta on Stovetop: Undercook your pasta just slightly because it’ll finish cooking in the oven and you want to avoid mushy bites.
- Cover with Foil, Then Uncover: This ensures the pasta stays moist but the cheese gets that gorgeous golden crust on top.
How to Serve Spinach Artichoke Pasta Bake Recipe
Garnishes
I usually finish with a sprinkle of freshly chopped parsley or basil leaves for a bright pop of color and freshness that cuts through the richness. A light drizzle of good quality olive oil or even a squeeze of fresh lemon juice sometimes makes a nice contrast, depending on my mood.
Side Dishes
This bake pairs perfectly with a crisp green salad tossed in a simple vinaigrette or some roasted veggies on the side. Garlic bread or a crusty baguette help soak up any leftover sauce, which I always consider a win!
Creative Ways to Present
One of my favorite presentation ideas was making individual-sized portions in tiny ramekins topped with a little extra cheese. It felt special for a dinner party and made serving a breeze. For a crowd, a big cast-iron skillet also works beautifully and makes a stunning table centerpiece.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, add a splash of milk or cream to loosen the sauce and give it a gentle stir. It warms up beautifully without drying out.
Freezing
This pasta bake freezes surprisingly well! I usually freeze it before baking — cover tightly with foil and plastic wrap to avoid freezer burn. When you’re ready, thaw overnight in the fridge and then bake as usual, adding time as needed.
Reheating
To reheat, I pop leftovers into the oven at 175°C (350°F) covered with foil until warmed through, about 15-20 minutes, then remove the foil for a few minutes at the end to revive that melted cheesy crust.
Frequently Asked Questions:
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out excess water thoroughly to avoid a watery sauce. Fresh spinach tends to give a brighter texture and flavor, so if you have it, I recommend using that.
Short, sturdy pastas like rigatoni, penne, or ziti work best because their shape holds the creamy sauce well. Avoid very thin or delicate pastas as they can get mushy during baking.
While this recipe relies heavily on creamy cheeses and cream, you can experiment with dairy-free cream cheese, plant-based cream alternatives, and vegan cheese substitutes. The texture and flavor won’t be exactly the same, but it can still be delicious with the right products.
Leftovers keep well in the fridge for up to 3 days. For longer storage, freezing is a great option. Always store in airtight containers to maintain flavor and prevent drying out.
Final Thoughts
This Spinach Artichoke Pasta Bake Recipe is honestly one of those dishes I find myself passing along to friends because I want them to have this blend of creamy comfort and fresh flavor in their lives. It’s perfect for dinner any night of the week but feels special enough for company too. Give it a try—you’ll find yourself coming back to it time and again, just like I do.
Print
Spinach Artichoke Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and delicious Spinach and Artichoke Pasta Bake featuring rigatoni pasta tossed in a cheesy spinach and artichoke sauce, baked to golden perfection with mozzarella and pecorino cheese on top. This hearty dish combines fresh vegetables and rich dairy for a comforting meal perfect for dinner.
Ingredients
Pasta and Vegetables
- 350 g pasta (dry rigatoni)
- 1 medium brown onion finely chopped
- 3 cloves garlic finely chopped or pressed
- 170 g baby spinach (about 5½ cups)
- 1 can artichoke hearts 390 g (drained weight 240 g), roughly chopped
Dairy and Cheese
- 1 tub cream cheese 280 g (light cream cheese)
- 60 g pecorino cheese finely grated (¼ cup)
- 100 ml double cream (heavy cream, ½ cup)
- 125 g fresh mozzarella cheese grated (just over half an 8 oz ball)
Other Ingredients
- 1 tablespoon olive oil
- ½ teaspoon sea salt divided
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the onions: Heat 1 tablespoon of olive oil in a large sauté pan and add the finely chopped onion with a pinch of sea salt. Cook for about 15 minutes until the onion is translucent and springy.
- Add the garlic: Stir in the chopped garlic and cook for 1 minute until fragrant.
- Cook the pasta: Boil the rigatoni following the package instructions, but reduce the cooking time by one minute to keep it slightly firm. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Wilt the spinach and add artichokes: Add the baby spinach to the sauté pan with onions and cook until slightly wilted. Then add the chopped artichoke hearts and cook together for a few minutes.
- Create the cheese sauce: Add the cream cheese to the pan and stir until melted into the spinach and artichokes. Mix in ¾ of the grated pecorino cheese until melted and combined.
- Add cream and pasta water: Slowly pour in the double cream while stirring to combine. Gradually add the reserved pasta water a little at a time, stirring continuously to create a smooth sauce.
- Season the sauce: Add the remaining ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper, adjusting to taste.
- Toss pasta with sauce: Add the drained pasta to the sauté pan and gently toss to coat the rigatoni evenly with the creamy spinach-artichoke sauce.
- Assemble the bake: Transfer the pasta mixture into a large casserole dish. Sprinkle the grated mozzarella and the remaining pecorino evenly on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese topping is golden and the sauce is bubbling.
- Serve: Remove from the oven and let it cool slightly before serving for best flavor and texture.
Notes
- Pasta: Rigatoni is ideal, but any short pasta like penne or ziti will work well.
- Cream Cheese: Light cream cheese was used, but you can substitute with full-fat cream cheese; nutritional information will vary accordingly.
- Casserole Dish: The recommended dish is about 30 cm x 20 cm x 6.5 cm (12 in x 8 in x 2.5 in) to hold the pasta evenly.
- Nutritional info is approximate and calculated with online tools; it may vary with ingredient brands or substitutions.
- Measurements: For best accuracy, weigh ingredients with a digital scale rather than relying solely on volume measures.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg

Leave a Reply