Spinach Artichoke Pasta Bake Recipe
This creamy spinach artichoke pasta bake is loaded with spinach, artichokes, garlic, and plenty of cheese for an easy vegetarian dinner that tastes like your favorite dip in pasta form.
Servings: 8 servings
Calories: 507kcal
Ingredients
- 2 Tablespoons salted butter
- 1 yellow onion, diced
- 8 garlic cloves, chopped finely
- pinch of salt and ground black pepper
- 10 ounces fresh baby spinach or frozen spinach that has been thawed and drained
- ½ cup heavy cream
- 1 cup sour cream or Greek yogurt
- 14 ounce can artichoke hearts, drained and quartered
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh lemon juice
- 16 ounces (1 pound) rigatoni pasta
- 1 cup reserved pasta water
- 8 ounces mozzarella cheese, shredded
- large pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 400 degrees F.
- In a large frying pan, melt butter over medium-low heat. Add diced onion and cook for 7-8 minutes, until softened and translucent. Add garlic, salt, and pepper, and cook for another minute.
- Add fresh spinach, tossing until wilted.
- Pour in the heavy cream and sour cream or Greek yogurt. Give it a good stir, and reduce heat to simmer for 5 minutes.
- Add the artichoke hearts, Parmesan cheese, and fresh lemon juice. Mix into spinach mixture, and simmer for an additional 5 minutes.
- Bring a large pot of salted water to a boil. Cook pasta according to (al dente) package instructions. (The pasta will continue to cook in the oven, and we want to avoid mushy pasta!)
- Drain the pasta and reserve 1 cup of pasta water. Add pasta to the creamy spinach mixture along with the reserved pasta water (this will help the sauce stick to the pasta), and stir until well combined.
- Transfer pasta mixture to a 9"x13" baking dish and top with mozzarella cheese and red pepper flakes (if using).
- Bake for 15-20 minutes, until the sides are bubbly and the cheese starts to turn golden brown on top. Let rest for 5 minutes before serving.
Video
Notes
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- Storage: Cover and store in the fridge for up to 4 days.
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- Make ahead. Assemble pasta casserole and store in the fridge for up to 24 hours. Bake according to instructions.
Nutrition
Calories: 507kcal | Carbohydrates: 51g | Protein: 21g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 629mg | Potassium: 441mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4098IU | Vitamin C: 12mg | Calcium: 386mg | Iron: 2mg
