Name: Spinach Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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; 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); 1 tablespoon olive oil; ½ teaspoon sea salt divided; ¼ teaspoon freshly ground black pepper

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.

The image shows a close-up of a white rectangular casserole dish filled with a baked pasta dish. The top layer is golden brown, melted cheese that is bubbly and slightly crispy around the edges. Below the cheese, there are ridged pasta pieces mixed with dark green spinach leaves that are creamy and soft. The pasta is coated in a thick white sauce, dripping with melted cheese strings as a serving utensil lifts a portion from the dish. The dish sits on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe
Top Tip
How to Serve Spinach Artichoke Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Pasta Bake Recipe

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.

Flat lay of a small pile of uncooked rigatoni pasta, a few fresh brown onions whole and unpeeled, three whole uncracked garlic bulbs, a generous handful of vibrant baby spinach leaves, roughly chopped pale green artichoke hearts, a small white ceramic bowl with creamy white cream cheese, a small white bowl filled with finely grated pecorino cheese, a small white bowl containing fresh cream, a small white bowl with finely grated fresh mozzarella cheese, a small white bowl with golden olive oil, a small white bowl of coarse sea salt crystals, and a small white bowl of freshly ground black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A bowl filled with creamy baked pasta showing two clear layers: the bottom layer consists of rigatoni pasta mixed with spinach and white sauce, creating a smooth, pale cream texture with dark green spinach bits scattered throughout; the top layer features a golden-brown crust with melted cheese slightly browned in spots, giving a crispy, bubbly appearance with some pasta edges darker and crispy; a silver fork is placed inside the bowl on the left side, resting against the food; the bowl is white and sits on a white marbled surface, with a small dish containing salt and pepper visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

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

Spinach Artichoke Pasta - Serving Suggestion

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:

Can I use frozen spinach instead of fresh?

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.

What’s the best pasta shape for this bake?

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.

Can I make this recipe vegan or dairy-free?

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.

How long can I store leftovers?

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.