Spinach and Artichoke Pasta Bake

Get ready to transform your favorite spinach and artichoke dip into a hearty, comforting pasta bake! This dish combines creamy cheese sauce with tender pasta, fresh spinach, and artichoke hearts for a crowd-pleasing dinner that’s both elegant and satisfying.

Ingredients:

• Main Ingredients:
  • 1 pound penne pasta
  • 16 oz fresh spinach (or 10 oz frozen, thawed and drained)
  • 2 (14 oz) cans artichoke hearts, drained and chopped
  • 4 cups whole milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
• Optional Additions:
  • 1/2 cup breadcrumbs for topping
  • Red pepper flakes for heat
  • Fresh basil for garnish
• Pro Tips:
  • For best results, use room temperature cream cheese
  • Short pasta shapes like shells or rigatoni work well too
  • Contains dairy – not suitable for lactose-intolerant individuals

Step-by-Step Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook pasta in salted water until al dente (1-2 minutes less than package instructions). The pasta will continue cooking in the oven.
3. In a large pot, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant but not brown.
4. Whisk in flour and cook for 2 minutes to remove raw flour taste. The mixture should look like wet sand.
5. Gradually pour in milk while whisking constantly to prevent lumps. Cook until sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
6. Add cream cheese in chunks, stirring until completely melted and smooth.
7. Fold in spinach and artichokes. Cook until spinach wilts (if using fresh).
8. Mix in cooked pasta, ensuring even coating.
9. Transfer to baking dish, top with mozzarella and parmesan.
10. Bake for 20-25 minutes until bubbly and golden brown on top.

Key Details:

Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 8 people
🔥 Calories: ~450 per serving
⚙️ Equipment: Large pot, 9×13 baking dish, whisk, colander

Pro Tips & Variations:

• Reserve 1 cup of pasta water to thin sauce if needed
• For extra crunch, sprinkle breadcrumbs mixed with melted butter on top
• Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready

Storage Instructions:

Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until hot throughout. Can be frozen for up to 3 months – thaw overnight before reheating.

Frequently Asked Questions:

• Can I use frozen spinach? Yes, just thaw and squeeze out excess water first.
• Can I make this gluten-free? Use gluten-free pasta and substitute cornstarch for flour.
• Why is my sauce grainy? This usually happens if the milk is added too quickly. Whisk constantly and add milk gradually.
• Can I add protein? Grilled chicken or shrimp make excellent additions.