Spinach Artichoke Pasta Bake – Cozy, Creamy, and Crowd-Pleasing

This Spinach Artichoke Pasta Bake checks all the boxes for comfort food. It’s creamy, cheesy, and loaded with the classic flavors of the beloved dip—now stretched into a satisfying, family-sized dinner. Think tender pasta, a silky sauce, plenty of greens, and a golden, bubbly top.

It’s simple enough for a weeknight and special enough for company. Best of all, it uses pantry staples and comes together without fuss.

What Makes This Special

This recipe takes the familiar spinach artichoke dip and turns it into a hearty, balanced meal. It has a creamy base made with a mix of cream cheese, Greek yogurt (or sour cream), and melty cheeses for the perfect texture.

The artichokes add tang and body, while the spinach brings color and nutrients. A quick broil at the end gives you a golden, cheesy crust that’s irresistible. It reheats beautifully, making it a smart choice for meal prep or leftovers.

Ingredients

• 12 ounces short pasta (penne, rigatoni, or shells)
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 3–4 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped (marinated or water-packed)
• 6 ounces fresh baby spinach (or 10 ounces frozen spinach, thawed and well-drained)
• 4 ounces cream cheese, softened
• 1 cup plain Greek yogurt or sour cream
• 1 cup milk (whole or 2%)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice or zest of 1/2 lemon
• 1/4 cup chopped fresh parsley (optional, for garnish)
• Nonstick spray or extra olive oil for the baking dish

How to Make It

1. Boil the pasta: Bring a large pot of well-salted water to a boil.

   Cook the pasta 1–2 minutes shy of al dente according to package directions. Drain and set aside. Don’t rinse.

2. Heat the oven: Preheat to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

3. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Add spinach and artichokes: Stir in chopped artichoke hearts.

   Add fresh spinach in batches, stirring until wilted. If using frozen spinach, make sure it’s squeezed dry, then stir it in until warmed.
5. Make the creamy base: Lower the heat. Add cream cheese and stir until it melts and blends.

   Whisk in Greek yogurt (or sour cream) and milk. Stir until smooth and slightly thickened, 2–3 minutes.

6. Season and enrich: Add Parmesan, 1 cup mozzarella, Dijon, red pepper flakes, salt, pepper, and lemon juice or zest. Taste and adjust seasoning.

   The sauce should be well-seasoned and tangy.

7. Combine with pasta: Fold the cooked pasta into the sauce until coated. If it looks too thick, splash in a bit more milk; if too loose, let it simmer 1–2 minutes to thicken.
8. Assemble: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella on top for that melty, golden finish.
9. Bake: Bake for 18–22 minutes until bubbling at the edges.

   For extra color, broil 1–2 minutes at the end, watching closely.

10. Rest and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with parsley and serve warm.

How to Store

• Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
• Reheat: Warm individual portions in the microwave with a splash of milk, or reheat the whole dish covered at 325°F until hot. Stir once to refresh the sauce.
• Freeze: Assemble but don’t bake, or freeze leftovers.

  Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F until heated through.

Benefits of This Recipe

• Balanced comfort: Creamy and satisfying, but with spinach and artichokes for fiber and micronutrients.
• Make-ahead friendly: Assemble earlier in the day or the night before and bake when needed.
• Flexible ingredients: Swap yogurts, cheeses, and pastas based on what you have.
• Family-approved: Mild flavors with an option to add heat. Great for picky eaters and potlucks.
• Leftover magic: Tastes even better the next day as the flavors meld.

Common Mistakes to Avoid

• Overcooking the pasta: It will keep cooking in the oven.

  Stop at slightly under al dente.

• Watery spinach: If using frozen spinach, squeeze it dry. Excess moisture will thin the sauce.
• Under-seasoning: Taste the sauce before baking. The pasta absorbs flavor, so season generously.
• Skipping the rest: A short rest after baking helps the sauce set and cling to the pasta.
• Too much heat during sauce-making: Keep the heat moderate when adding dairy to avoid curdling or a grainy texture.

Alternatives

• Protein add-ins: Fold in shredded rotisserie chicken, cooked Italian sausage, crispy bacon, or chickpeas for extra protein.
• Lighter version: Use reduced-fat cream cheese, low-fat Greek yogurt, and part-skim mozzarella.

  Add extra spinach to bulk it up.

• Gluten-free: Use your favorite gluten-free pasta and check labels on cheeses and condiments.
• Vegan: Swap in dairy-free cream cheese, unsweetened plant yogurt, plant milk, and vegan mozzarella/parmesan. Add nutritional yeast for depth.
• Extra veggies: Stir in sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or peas.
• Different cheeses: Try fontina, provolone, Monterey Jack, or a bit of goat cheese for tang.
• Herb twist: Add chopped basil, thyme, or dill. A pinch of nutmeg pairs nicely with creamy sauces.

FAQ

Can I use canned artichokes packed in oil?

Yes.

Drain them well and pat dry. They add great flavor. If they’re heavily seasoned, taste the sauce before adding extra salt.

What’s the best pasta shape for this?

Short shapes with ridges work best—penne, rigatoni, or shells.

They capture the creamy sauce and hold up during baking.

Can I make it ahead?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes.

How do I avoid a grainy sauce?

Keep the heat moderate when adding dairy, and whisk until smooth.

Use room-temperature cream cheese if possible, and don’t boil the sauce.

Is fresh spinach better than frozen?

Both work. Fresh gives a silkier texture, while frozen is convenient and budget-friendly. Just squeeze frozen spinach very dry to prevent watery sauce.

Can I make it spicy?

Yes.

Increase red pepper flakes, add a pinch of cayenne, or use pepper jack cheese. Taste as you go to avoid overpowering the dish.

What can I serve with it?

A crisp green salad, roasted broccoli, or garlic bread rounds out the meal. A squeeze of lemon over each serving brightens the flavors.

How do I prevent the top from drying out?

Cover loosely with foil for the first part of baking if your oven runs hot.

Add the final cheese layer and broil briefly to finish.

Wrapping Up

This Spinach Artichoke Pasta Bake brings cozy comfort with simple ingredients and dependable results. It’s creamy, satisfying, and easy to customize, whether you want extra veggies, added protein, or a lighter touch. Keep it in your rotation for weeknights, potlucks, or when you want a meal that feels like a warm hug.

A golden, bubbly pan on the table is always a good idea.