Spinach and Artichoke 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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Servings 8 servings
Calories 450 kcal
- 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
- 1/2 cup breadcrumbs for topping
- Red pepper flakes for heat
- Fresh basil for garnish
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook pasta in salted water until al dente (1-2 minutes less than package instructions). The pasta will continue cooking in the oven.
In a large pot, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant but not brown.
Whisk in flour and cook for 2 minutes to remove raw flour taste. The mixture should look like wet sand.
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).
Add cream cheese in chunks, stirring until completely melted and smooth.
Fold in spinach and artichokes. Cook until spinach wilts (if using fresh).
Mix in cooked pasta, ensuring even coating.
Transfer to baking dish, top with mozzarella and parmesan.
Bake for 20-25 minutes until bubbly and golden brown on top.