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For a tasty Spinach Artichoke Pasta Bake, you need: - 8 oz (225g) pasta (penne or fusilli) - 1 (14 oz) can artichoke hearts, drained and chopped - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated Parmesan cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon red pepper flakes (optional for some heat) - Salt and black pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) You can swap ingredients if needed. For instance: - Use Greek yogurt instead of sour cream for a healthier option. - Cream cheese can be replaced with ricotta for a lighter texture. - If you don't have artichokes, try using roasted red peppers for a fun twist. - You can switch mozzarella with cheddar cheese for a different flavor. To get the best taste in your dish: - Choose whole grain pasta for added fiber and nutrients. - Fresh spinach gives a bright taste. If using frozen, ensure it is well-drained. - Opt for a high-quality cream cheese for a creamy texture. - Use freshly grated Parmesan cheese for more flavor than pre-grated versions. - Always check for freshness on canned artichokes. This ensures a great taste. Using these tips will help you create a flavorful Spinach Artichoke Pasta Bake that your family will love. {{ingredient_image_1}} First, we need to cook the pasta. Fill a large pot with water and add salt. Bring the water to a boil. Once it boils, add your 8 oz of penne or fusilli. Cook the pasta until it's al dente. This usually takes about 8 to 10 minutes, but check the package for exact times. When it's done, drain the pasta and set it aside. Now, let’s make the sauce. Take a large mixing bowl. Add 1 cup of softened cream cheese and 1 cup of sour cream. Next, mix in 1/2 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese. Then, add 1/2 teaspoon of garlic powder and 1/2 teaspoon of onion powder. If you like a little heat, add 1/4 teaspoon of red pepper flakes. Mix everything until smooth and creamy. Now, it’s time to combine everything. Add the drained pasta to the cheese mixture. Then, add the chopped artichoke hearts and 2 cups of chopped spinach. Gently fold everything together. Make sure the pasta is well coated in the sauce. Season with salt and black pepper to taste. Next, take a 9x13 inch baking dish and lightly grease it with 1 tablespoon of olive oil. Pour the pasta mixture into the dish and spread it out evenly. Finally, sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top. Preheat your oven to 350°F (175°C) and place the dish inside. Bake for about 30 minutes. The cheese on top should be bubbly and golden brown. Once done, let it cool for 5 minutes before serving. Don’t forget to garnish with chopped parsley for a fresh touch! To get a creamy texture in your Spinach Artichoke Pasta Bake, use softened cream cheese. Make sure it blends well with the sour cream. This mix gives a rich base. Adding mozzarella helps make it stringy and nice. Mix everything until smooth. If it seems thick, add a splash of milk. This can help it blend better. If you like heat, add red pepper flakes. Start with a little, then taste. You can always add more if you want. For a milder dish, skip the flakes. You can also use black pepper to add warmth. Taste as you go to find your perfect spice level. Cook your pasta just until it’s al dente. This means it should be firm to the bite. It will cook more while baking, so avoid overcooking. Once you drain it, mix it with the sauce right away. This helps the pasta soak up all the creamy goodness. Timing is key to a perfect bake! Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta just until al dente, as it will continue to cook in the oven and absorb some of the sauce. Use Fresh Spinach: Fresh spinach adds a brighter flavor and better texture compared to frozen spinach, which can make the dish watery. Experiment with Cheeses: Feel free to mix different cheeses such as cheddar or gouda for a unique flavor twist. Let it Rest: Allow the pasta bake to cool for a few minutes before serving; this helps it set and makes it easier to portion. {{image_2}} You can easily boost the protein in this dish. Adding chicken or shrimp makes it heartier. For chicken, use cooked, shredded chicken. This adds great flavor. For shrimp, use peeled and deveined shrimp. Sauté them briefly in olive oil before mixing. This step ensures they cook through in the bake. Feel free to add seasonal vegetables for extra nutrition. Try bell peppers, zucchini, or cherry tomatoes. These add color and taste. Just chop them small to mix well. You can sauté them a bit first or add them raw. Both methods work well in this pasta bake. If you need a gluten-free option, swap the pasta. Use gluten-free penne or fusilli. These options are available at most stores. Make sure to check the package for cooking instructions. This change keeps the dish just as tasty for everyone. Store your spinach artichoke pasta bake in an airtight container. Let it cool to room temperature first. This helps keep the dish fresh. Leftovers will last for up to three days in the fridge. To reheat, preheat your oven to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes. You can also use the microwave. Heat it in 1-minute intervals, stirring in between, until warm. You can freeze this dish for later. First, let it cool completely. Then, place it in a freezer-safe container. It will last for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it in the oven for the best texture. If you want, you can freeze it before baking, too. Just add a few extra minutes to the baking time later. I love using penne or fusilli for this dish. These shapes hold the sauce well. Penne has ridges that trap the cheesy mix. Fusilli twists create fun bites of flavor. Both types make every forkful tasty. You can try other pasta, but these two shine. Yes, you can prepare this dish in advance. Mix the pasta and sauce, then store it. Keep it in the fridge for up to a day. When ready, bake it fresh. Add a few extra minutes to cooking time. This makes dinner easy on busy days. If you have leftovers, store them well. They will last for about 3 to 4 days. Keep the dish in an airtight container. When you want to eat it again, just reheat. The cheese might melt a bit more, but it will still taste great! This blog post covered how to make a delicious pasta dish. We explored key ingredients, which included substitutions and a cheat sheet for quality. I shared step-by-step cooking instructions and tips for creaminess and spice control. You learned about adding proteins and vegetables, plus easy storage tips. In wrapping up, I hope you feel ready to create your own pasta masterpiece. Dive in and enjoy the process!

Cheesy Spinach Artichoke Pasta Bake

A creamy and cheesy pasta bake loaded with spinach and artichokes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 8 oz pasta (penne or fusilli)
  • 1 14 oz can artichoke hearts, drained and chopped
  • 2 cups fresh spinach, chopped
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded mozzarella cheese, divided
  • 1 2 cup grated Parmesan cheese
  • 1 2 teaspoon garlic powder
  • 1 2 teaspoon onion powder
  • 1 4 teaspoon red pepper flakes (optional for some heat)
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • to garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
  • In a large mixing bowl, combine the softened cream cheese, sour cream, 1/2 cup of shredded mozzarella, Parmesan cheese, garlic powder, onion powder, and red pepper flakes. Mix until smooth and well incorporated.
  • To the cheese mixture, add the cooked pasta, chopped artichoke hearts, and chopped spinach. Gently fold everything together until the pasta is evenly coated with the sauce. Season with salt and black pepper to taste.
  • Lightly grease a 9x13 inch baking dish with olive oil. Pour the pasta mixture into the dish and spread it evenly.
  • Sprinkle the remaining 1/2 cup of shredded mozzarella on top of the pasta mixture.
  • Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and golden brown.
  • Once out of the oven, allow it to cool for about 5 minutes. Garnish with freshly chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword artichoke, bake, cheesy, pasta, spinach