Name: Spinach Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 350 g dry rigatoni pasta; 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 x 390 g can artichoke hearts (drained weight 240 g), roughly chopped; 280 g light cream cheese; 60 g pecorino cheese, finely grated (¼ cup plus ¾ of it for mixing and remainder for topping); 100 ml double cream (heavy cream, ½ cup); 125 g fresh mozzarella cheese, grated (just over half an 8 oz ball); ½ teaspoon sea salt, divided; ¼ teaspoon freshly ground black pepper

There’s something so comforting about a bubbly, cheesy pasta dish, and this Spinach Artichoke Pasta Bake Recipe hits all those cozy notes. It’s creamy, flavorful, and just the kind of meal you’ll want to make again and again for busy weeknights or lazy weekends.

The image shows a close-up of a white baking dish filled with a layered pasta bake. The bottom layer is yellow pasta tubes mixed with creamy white sauce and green leafy vegetables. On top, there is a golden brown melted cheese layer with a textured, bubbly surface. A metal spatula lifts a portion, showing long white cheese strands stretching from the dish. The dish is placed on a white marbled surface with a blurred soft background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe
Top Tip
How to Serve Spinach Artichoke Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Pasta Bake Recipe

Why You'll Love This Recipe

When I first made this Spinach Artichoke Pasta Bake Recipe, I was blown away by how the classic dip flavors transformed into a hearty pasta bake. It’s the perfect comfort food with a fresh veggie twist that’s surprisingly easy to pull off.

Deliciously Creamy: The blend of cream cheese, cream, and mozzarella creates a rich, dreamy sauce that clings to every bite of pasta perfectly.
Veggie Boost: Fresh spinach and artichokes add texture, color, and a touch of brightness to balance the richness.
Make-Ahead Friendly: You can prepare the sauce ahead of time, making dinner a breeze on busy nights.
Crowd-Pleaser: It’s a comforting, cheesy bake that often disappears quickly at the dinner table (trust me, it’s irresistible!).

Ingredients & Why They Work

The ingredients here combine creamy cheeses with fresh vegetables to make a luscious pasta bake that’s satisfyingly rich but still brightened by the spinach and artichokes. Plus, using short pasta helps the sauce stick just right.

Flat lay of rigatoni pasta arranged neatly, a medium brown onion whole and unpeeled, three cloves of whole garlic with papery skins, a handful of fresh bright baby spinach leaves, a few quartered artichoke hearts with a natural pale greenish hue, a small white ceramic bowl containing creamy white cream cheese, a small white bowl filled with grated pecorino cheese, a small white bowl holding grated fresh mozzarella, a small white bowl with smooth double cream, a small white bowl with golden olive oil, a small white bowl of coarse sea salt crystals, and a small white bowl of freshly ground black pepper placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: I used rigatoni because its ridges hold onto the sauce brilliantly, but most short pasta shapes work.
Olive Oil: Adds a mild base for sautéing the onion and garlic, bringing subtle fruity flavor.
Brown Onion: Cooking it low and slow brings out natural sweetness that complements the creamy sauce.
Garlic: A must-have punch of flavor that wakes up the whole dish.
Baby Spinach: Wilts quickly and adds a lovely fresh green color and nutrition.
Artichoke Hearts: They introduce a tangy, tender bite that pairs so well with creamy cheese.
Cream Cheese: I prefer light cream cheese for creaminess without heaviness, but full-fat works too.
Pecorino Cheese: Sharp and salty, it enhances flavor and melts nicely into the sauce.
Double Cream: Makes the sauce luxuriously smooth — don’t skip it if possible!
Fresh Mozzarella: For gooey, golden cheese topping that’s seriously irresistible.
Sea Salt & Black Pepper: Essential seasonings to balance and enhance all those flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding little twists to this Spinach Artichoke Pasta Bake Recipe depending on what’s in my fridge. You can easily tailor it to suit different tastes or dietary needs—don’t hesitate to experiment a bit!

Variation: Once, I swapped the spinach for kale for a heartier bite and loved the slightly earthier flavor it gave.
Vegetarian Upgrade: Try adding sun-dried tomatoes or roasted red peppers for an extra pop of flavor.
Dairy-Free: Use vegan cream cheese and a cashew-based cream instead—it still works beautifully.
Extra Protein: Stir in cooked shredded chicken or crispy tofu if you want a more filling meal.

Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe

A white bowl filled with a creamy baked pasta dish that has one main layer of rigatoni pasta in pale yellow color mixed with green leafy spinach throughout. The pasta is covered by a thick, white creamy sauce with some browned, melted cheese spots on top. Shredded cheese is lightly sprinkled above, adding texture contrast. A silver fork rests inside the bowl on the left side. In the background on a white marbled surface, there is another white bowl partially visible with a mix of salt and black pepper and the edge of another bowl with a similar pasta dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Onion and Garlic

Start with a tablespoon of olive oil in a large sauté pan over medium heat. Add the finely chopped brown onion with a pinch of sea salt—it helps draw out moisture so the onion gets soft and springy without browning too fast. Cook for around 15 minutes until translucent. Then toss in the garlic and cook just a minute until fragrant, being careful not to burn it.

Step 2: Cook the Pasta

While the onion cooks, boil your pasta according to package instructions but drain it a minute early so it’s just shy of al dente. Save about ½ cup of the pasta water before draining—this starchy liquid will help thin and bind your sauce later on.

Step 3: Add Spinach and Artichokes

Once your onions and garlic are ready, stir in the baby spinach. It wilts quickly—just a few minutes will do. Then fold in the chopped artichoke hearts and cook together for another couple of minutes to meld flavors.

Step 4: Make the Creamy Sauce

Now the magic begins—add all the cream cheese directly to the pan and stir until it melts smoothly into the spinach and artichoke mix. Then sprinkle in about three-quarters of the grated pecorino cheese, stirring it through until melted. Slowly pour in the double cream, stirring constantly, and then add pasta water little by little to loosen the sauce just right. Season gently with salt and black pepper.

Step 5: Combine and Bake

Toss the drained pasta into your sauce-filled pan, gently coating each piece. Transfer everything to a casserole dish, top with the grated mozzarella and remaining pecorino, then cover with foil. Bake at 180°C (350°F) for 20 minutes. After that, remove the foil and bake an extra 10 minutes until the cheese bubbles up and gets a gorgeous golden crust. Let it cool a bit before serving.

Top Tip

From making this Spinach Artichoke Pasta Bake Recipe countless times, I’ve learned a few key tricks that really up your game and avoid common pitfalls:

Don’t Overcook the Pasta: Cooking it a minute less than package instructions ensures it won’t get mushy during baking.
Reserve Pasta Water: This sometimes overlooked step makes the sauce silky and helps it cling perfectly to the pasta.
Low and Slow Onion Cooking: Taking time with the onion gives a sweet depth that balances the tangy artichokes beautifully.
Cover with Foil at First: It prevents the top cheese from browning too quickly and keeps moisture in, so the bake stays creamy.

How to Serve Spinach Artichoke Pasta Bake Recipe

Spinach Artichoke Pasta - Serving Suggestion

Garnishes

I usually sprinkle a handful of freshly chopped parsley or basil over the top before serving—it adds a fresh pop of color and herbaceous note that cuts through the creaminess nicely. If you like a little heat, a pinch of red pepper flakes doesn’t hurt either.

Side Dishes

This pasta bake is pretty hearty on its own, but I love pairing it with a crisp green salad dressed simply with lemon juice and olive oil. Garlic bread is also a favorite in our house—perfect for sopping up any leftover sauce.

Creative Ways to Present

For holidays or dinner parties, I sometimes serve this Spinach Artichoke Pasta Bake Recipe in individual ramekins topped with fresh herbs and a drizzle of good-quality olive oil. It looks elegant and makes portioning super easy for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for 3-4 days. I recommend reheating gently on the stovetop with a splash of water or cream to refresh the sauce, keeping it luscious and not dried out.

Freezing

I’ve frozen this pasta bake a few times with success. Just cool completely, freeze in a sealed container, and thaw overnight in the fridge before reheating. The texture stays lovely if you heat it gently and avoid overcooking.

Reheating

I reheat leftovers covered with foil at 160°C (320°F) in the oven for about 15-20 minutes. Or on the stovetop over low heat with a splash of cream or water to loosen the sauce and keep that creamy texture going strong.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh for this Spinach Artichoke Pasta Bake Recipe?

Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out as much water as possible to prevent the sauce from becoming watery. Fresh works best for flavor and texture, but frozen is a convenient alternative.

What type of pasta is best for Spinach Artichoke Pasta Bake Recipe?

Short, tubular pasta shapes like rigatoni, penne, or ziti are ideal because their ridges and hollow centers hold the creamy sauce well. But feel free to use your favorite short pasta.

Can I make this recipe ahead and freeze it?

Absolutely! This dish freezes well. After assembling the bake, let it cool, then freeze covered tightly. When ready to eat, thaw overnight in the refrigerator and bake it covered before removing the foil to brown the top.

How do I prevent the pasta bake from drying out?

Make sure to reserve pasta water and add it to your sauce—it helps maintain moisture. Also, baking covered with foil for most of the time traps steam and keeps the bake creamy. Removing foil at the end gives a nice cheese crust without drying the dish.

Final Thoughts

I have to say, this Spinach Artichoke Pasta Bake Recipe is one of those dishes I keep going back to because it’s just so reliably delicious and comforting. It reminds me of cozy nights with family and friends, sharing good food and great conversation. I hope you enjoy making (and eating) it as much as I do—once you try it, I bet it’ll become a favorite in your recipe rotation too!