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.
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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:

- 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.
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

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

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:
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.
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.
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.
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!
Print
Spinach Artichoke Pasta Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and cheesy spinach and artichoke pasta bake featuring rigatoni tossed in a luscious sauce made from cream cheese, pecorino, mozzarella, and double cream, baked to golden perfection.
Ingredients
Pasta and Sauce
- 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
Instructions
- Prepare the aromatics: Heat 1 tablespoon olive oil in a large sauté pan. Add the finely chopped onion with a pinch of sea salt and cook for about 15 minutes until translucent and springy.
- Add garlic: Stir in the garlic and cook for 1 minute to release its aroma.
- Cook pasta: Boil the rigatoni according to package instructions minus 1 minute for al dente texture. Reserve half a cup of pasta water before draining.
- Wilt spinach and combine artichokes: Add baby spinach to the onion mixture and cook until slightly wilted. Stir in the chopped artichokes and cook for 2 minutes.
- Create sauce base: Add all the cream cheese to the pan and stir until melted into the spinach mixture. Then add ¾ of the grated pecorino and stir until melted.
- Add cream and adjust sauce consistency: Slowly pour in double cream while stirring, then gradually add reserved pasta water to achieve desired sauce consistency.
- Season sauce: Add remaining ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper to the sauce and mix well.
- Toss pasta with sauce: Add drained pasta to the sauté pan and toss gently to coat all pasta in the sauce.
- Prepare to bake: Transfer pasta mixture into a large casserole dish. Sprinkle grated mozzarella and the remaining pecorino cheese evenly over the top.
- Bake: Cover the casserole dish with foil and bake at 180°C (350°F) for 20 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
- Rest and serve: Remove from oven and let cool slightly before serving.
Notes
- Use rigatoni or any short pasta like penne or ziti for best results.
- Light cream cheese is used here; substitute with full fat cream cheese but adjust nutrition accordingly.
- The casserole dish is approximately 30cm x 20cm x 6.5cm for adequate volume.
- Nutritional information is approximate and calculated via an online tool.
- For accuracy, weigh ingredients using digital scales rather than relying on volume measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg




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