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Spinach Artichoke Pasta Bake

A creamy and comforting baked pasta dish loaded with spinach, artichokes, and melted cheese, perfect for a family dinner or potluck.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 12 oz penne or fusilli pasta
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 14 oz artichoke hearts, drained and chopped canned
  • 5 oz fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese, divided
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 0.5 cup breadcrumbs
  • 1 tbsp chopped fresh parsley optional, for garnish

Instructions
 

Preparation Steps

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Cook pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
  • Add artichoke hearts and cook for 3-4 minutes, stirring occasionally.
  • Stir in spinach and cook until wilted, about 2-3 minutes.
  • Reduce heat to low. Stir in heavy cream, milk, Parmesan, 1 cup mozzarella, salt, pepper, and red pepper flakes. Simmer for 3-4 minutes until slightly thickened.
  • Add cooked pasta to the sauce and stir until well coated.
  • Transfer mixture to the prepared baking dish. Top with remaining 0.5 cup mozzarella and breadcrumbs.
  • Bake for 25-30 minutes, or until bubbly and golden on top.
  • Let cool for 5 minutes. Garnish with parsley if desired, then serve.

Notes

For a lighter version, substitute half-and-half for heavy cream and use part-skim mozzarella. Leftovers can be refrigerated for up to 3 days and reheated in the oven.