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Creamy Spinach and Artichoke Pasta Bake is the epitome of comfort food, combining the rich flavors of cheese with the earthiness of spinach and artichokes. This dish offers a delightful medley of creamy textures and savory notes, making it an instant favorite for anyone who craves a hearty meal. Whether enjoyed on a quiet weeknight or served at a lively potluck, this pasta bake is sure to satisfy and impress.

Creamy Spinach and Artichoke Pasta Bake

Indulge in the ultimate comfort food with this Creamy Spinach and Artichoke Pasta Bake. This delightful dish combines the rich flavors of creamy cheeses, tender spinach, and artichokes for a meal that's perfect for any occasion. With its warm, bubbly top and golden cheese crust, it’s an impressive centerpiece for family dinners or potlucks. Easy to prepare and packed with nutrients, this recipe will quickly become a family favorite!
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Ingredients
  

12 oz (340g) pasta (penne or rotini)

1 cup frozen spinach, thawed and excess water squeezed out

1 cup canned artichoke hearts, drained and chopped

1 cup ricotta cheese

1 cup cream cheese, softened to room temperature

1.5 cups grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for a spicy kick)

Salt and pepper, to taste

1 cup milk

1 tablespoon olive oil

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s hot and ready for your pasta bake.

    Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the pasta and cook according to package instructions until it's al dente (firm to the bite). Once cooked, drain the pasta and set it aside to cool slightly.

      Prepare the Sauce: In a large mixing bowl, blend the ricotta cheese, cream cheese, and 1 cup of the grated mozzarella cheese along with the Parmesan cheese. Stir in the minced garlic, onion powder, dried basil, and optional red pepper flakes. Mix until you achieve a creamy and uniform texture.

        Incorporate Spinach and Artichokes: Gently fold the thawed spinach and chopped artichokes into the cheese mixture. Season the mixture with salt and pepper to your preference. Gradually pour in the milk while stirring to create a smooth sauce.

          Combine with Pasta: In a large mixing bowl, combine the cooked pasta with your creamy spinach and artichoke sauce. Toss everything together until the pasta is fully coated with the sauce.

            Transfer to Baking Dish: Carefully pour the pasta mixture into a 9x13 inch (3-liter) baking dish. Spread it evenly across the bottom, ensuring all corners are filled. Top with the remaining 0.5 cup of grated mozzarella cheese for that melty, cheesy finish.

              Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. After this, remove the foil and bake for an additional 10-15 minutes, or until the cheese is perfectly bubbly and golden brown.

                Garnish and Serve: Once baked, pull the dish from the oven and allow it to cool for a couple of minutes. Before serving, sprinkle with freshly chopped parsley for an added burst of color and flavor. Enjoy your delicious creamy pasta bake!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings