Description
This Baked Spinach Artichoke Pasta Dish combines tender pasta, creamy cheeses, and flavorful spinach-artichoke goodness into a golden, bubbly casserole. Perfect for weeknight dinners, cozy nights in, or entertaining guests, it’s comforting, versatile, and endlessly customizable with gluten-free or dairy-free options.
Ingredients
Scale
For the Pasta:
- 12 oz penne pasta (or rotini, shells, or rigatoni)
- Salted water for boiling
For the Sauce:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons flour (or gluten-free flour)
- 2 cups milk (whole, almond, or oat)
- 4 oz cream cheese (or Alouette spreadable cheese)
- ¾ cup grated Parmesan
- 1 cup shredded mozzarella or Italian blend
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
For the Veggies:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz baby spinach (fresh or frozen, thawed and drained)
Topping:
- ½ cup breadcrumbs or crushed crackers
- 2 tablespoons grated Parmesan
- Drizzle of olive oil
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Sauté Aromatics: Heat oil in a skillet. Add onion and cook 5 minutes. Stir in garlic and cook 1 minute.
- Make Sauce: Add flour and stir 1 minute. Slowly whisk in milk and cook until thickened. Stir in cream cheese until smooth, then add Parmesan, mozzarella, and seasonings.
- Add Spinach & Artichokes: Stir in spinach until wilted. Fold in chopped artichokes.
- Assemble: Preheat oven to 375°F (190°C). Combine pasta and sauce mixture, transfer to greased 9×13 baking dish. Top with breadcrumbs, Parmesan, and drizzle with olive oil.
- Bake: Bake 20–25 minutes until golden and bubbly. Cool 5 minutes before serving.
Notes
- Drain spinach thoroughly to avoid watery sauce.
- Penne, rotini, or shells all work well—choose your favorite.
- For added flavor, use Alouette garlic herb cheese instead of cream cheese.
- Make ahead by refrigerating assembled casserole up to 24 hours before baking.
- For a dairy-free version, use vegan cheeses and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 5g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 35mg
Keywords: Spinach Artichoke Pasta, Baked Pasta Dish, Spinach Artichoke Dinner, Artichoke Canned Recipes, Alouette Recipes