Name: Spinach Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 350 g rigatoni pasta (dry weight); 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 3 cloves garlic, finely chopped or pressed; 170 g baby spinach (about 5½ cups); 1 can (390 g) artichoke hearts, drained weight 240 g, roughly chopped; 280 g tub light cream cheese; 60 g pecorino cheese, finely grated (¼ cup); 100 ml double cream (½ cup); 125 g fresh mozzarella cheese, grated (just over half an 8oz ball); ½ teaspoon sea salt, divided; ¼ teaspoon freshly ground black pepper

There’s something irresistibly cozy about a creamy, cheesy baked pasta dish that just hugs you from the inside. This Spinach Artichoke Pasta Bake Recipe is exactly that—a warm, delicious twist on a classic dip, turned into a satisfying dinner that’s simple but totally crave-worthy.

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

I’m genuinely a big fan of comfort foods that are simple to throw together but feel like you’ve put in a lot more effort. This Spinach Artichoke Pasta Bake Recipe nails that balance. It’s creamy, cheesy, and full of fresh greens, making it perfect for any night you want something cozy yet fresh.

Ultimate Comfort Food: It’s creamy and cheesy without being overly heavy, thanks to the fresh spinach and artichokes.
Easy Weeknight Meal: With just one pan for the sauce and a quick bake, it’s perfect for busy evenings.
Family Friendly: Everyone loves pasta, and this adds a veggie-packed twist that even picky eaters usually enjoy.
Customizable: You can tweak the cheese or pasta type easily to suit your tastes or pantry staples.

Ingredients & Why They Work

Each ingredient in this Spinach Artichoke Pasta Bake Recipe plays its part in layering flavor and texture. The creamy cheeses melt beautifully to coat the pasta, while the spinach and artichokes add freshness and bite. Here’s why I love each one for this dish:

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: I prefer rigatoni because its tubes trap the creamy sauce, but penne or ziti work just as well.
Olive Oil: Adds a subtle richness to the base and helps soften the onions without overpowering the dish.
Brown Onion: Slowly sautéed for sweetness and depth—don’t rush this step, it really makes a difference.
Garlic: Fresh garlic is key for that punch of flavor that brightens the whole bake.
Baby Spinach: Adds freshness and color, plus it wilts nicely without turning mushy.
Artichoke Hearts: Their tangy, tender bite balances the richness of the cheese—drain them well to avoid watery sauce.
Cream Cheese: I usually go for light cream cheese to keep it a bit lighter, but full fat works if you want extra indulgence.
Pecorino Cheese: Adds a sharp, salty tang that layers in with the creaminess.
Double Cream (Heavy Cream): Boosts the sauce’s silkiness and makes everything luxurious.
Fresh Mozzarella: Melts beautifully on top for that golden, bubbly crust everyone loves.
Sea Salt & Black Pepper: Simple seasoning to balance and bring out the flavors.

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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

One of the best things about this Spinach Artichoke Pasta Bake Recipe is how flexible it is. I often swap cheeses or add extras to suit my mood or what’s in my fridge—and you can too.

Add Protein: Sometimes I like to toss in cooked chicken or bacon for an even heartier meal—just season well.
Cheese Swap: Try swapping pecorino with parmesan or adding a little feta for tang.
Greens Variation: Kale or chard can stand in for spinach if you want something a bit earthier.
Make it Vegan: Use vegan cream cheese and mozzarella alternatives, and swap cream for coconut milk for a plant-based treat.

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 Onions and Garlic

Heat the olive oil in a large sauté pan over medium heat, then add the finely chopped onion with a pinch of sea salt. Be patient here and let the onions cook slowly for about 15 minutes, stirring occasionally until they’re translucent and just starting to feel springy—not browned. This slow cooking brings out the natural sweetness that really builds the sauce’s flavor. Add the garlic last and cook it just for a minute until fragrant—it cooks quickly and can burn.

Step 2: Prepare the Pasta and Veggies

While the onions cook, bring your salted water to a boil and cook the pasta according to the package instructions—but don’t overdo it; cook it a minute less than recommended. That helps the pasta hold up to baking without getting mushy. Before draining, reserve about half a cup of the pasta water—that starchy liquid is magic for loosening your sauce later. Then, add the baby spinach to the onion and garlic mixture, stirring until it just starts to wilt, and toss in the chopped artichokes for a couple more minutes to warm through.

Step 3: Build the Sauce

Lower the heat and add all the cream cheese, stirring continuously until it melts into the veggies. Then mix in about three-quarters of the grated pecorino cheese until it melts, creating a rich, tangy sauce. Slowly pour in the double cream while stirring to combine everything smoothly. Now add the reserved pasta water a bit at a time, and keep stirring—you want a sauce that’s creamy yet loose enough to coat the pasta evenly. Season with the remaining salt and black pepper.

Step 4: Combine and Bake

Toss the drained pasta gently into the sauce, making sure every piece shines with that cheesy goodness. Transfer everything into a large casserole dish, then sprinkle the remaining pecorino and your grated mozzarella evenly over the top. Cover with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes. After that, take off the foil and bake for an additional 10 minutes until the cheese is bubbling and golden brown—ah, that bubbly crust is pure magic. Let it rest for a few minutes before serving to let the sauce thicken a bit.

Top Tip

From my experience making this Spinach Artichoke Pasta Bake Recipe, the sauce consistency and baking time make all the difference between a good bake and a knockout dish. Here’s what I’ve learned along the way:

Don’t Overcook Pasta: Cooking the pasta just shy of al dente keeps it firm through baking, avoiding that dreaded mushy texture.
Reserve Pasta Water: This little trick helps loosen the sauce naturally and balances its creaminess perfectly.
Slow Sauté the Onions: Taking your time with the onions gives you a sweet and mellow base that elevates the whole dish.
Rest Before Serving: Letting the bake cool for a few minutes thickens the sauce so it clings nicely when plated.

How to Serve Spinach Artichoke Pasta Bake Recipe

spinach artichoke pasta - Serving Suggestion

Garnishes

I usually finish my pasta bake with a sprinkle of fresh parsley or basil—it adds a pop of color and fresh flavor to balance the richness. Sometimes, I grate a little extra pecorino or Parmesan right on top just before serving for an extra cheesey punch.

Side Dishes

A crisp green salad with a tangy vinaigrette or some roasted seasonal veggies complement this pasta bake beautifully. Garlic bread is an obvious but beloved side too—perfect for soaking up any leftover sauce.

Creative Ways to Present

For a special occasion, I’ve served this bake in individual ramekins—it feels fancy and makes portion control easier. You could also sprinkle toasted pine nuts or chili flakes on top for some crunch or heat.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered in the fridge in an airtight container for 2-3 days. The pasta soaks up the sauce beautifully overnight, making for a delicious next-day meal.

Freezing

This bake freezes well—just let it cool completely, cover tightly with foil and a lid, or freezer wrap before freezing. I freeze it in portion-sized containers so I can defrost just what I need for a quick meal.

Reheating

To reheat, I cover the dish loosely with foil and warm it in a 160°C (325°F) oven until heated through, about 20 minutes. If the sauce seems a bit thick, stirring in a splash of cream or milk helps bring back that creamy texture.

Frequently Asked Questions:

Can I use frozen spinach for the Spinach Artichoke Pasta Bake Recipe?

Yes, you can use frozen spinach, but make sure to thaw and squeeze out as much moisture as possible before cooking to avoid a watery sauce. Fresh spinach tends to give the best texture.

What type of pasta works best for this bake?

Short pasta like rigatoni, penne, or ziti works best because their shapes hold the creamy sauce well. Avoid thin pastas like spaghetti which don’t work as well in baked dishes.

Can I make this Spinach Artichoke Pasta Bake Recipe gluten-free?

Absolutely! Just swap the pasta for your preferred gluten-free variety. Make sure any canned artichokes and cheeses you use are gluten-free, which most are, but always double-check labels.

How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating to ensure it’s piping hot throughout.

Final Thoughts

This Spinach Artichoke Pasta Bake Recipe is a bit like a warm, cheesy hug on a plate, and it’s become one of my go-to dishes when I want something that’s both comforting and a little bit special. It’s straightforward enough you can make it any night but has enough flavor and richness to impress guests too. I really hope you give it a try and enjoy it as much as I do—it’s a winner for sure!