Spinach and Artichoke Pasta Bake

Spinach and artichoke pasta bake is the ultimate comfort food for busy weeknights and cozy family dinners. Tender pasta is coated in a creamy, cheesy spinach and artichoke sauce, then baked beneath a crisp Parmesan cracker topping until golden and bubbling.

Why You’ll Love This Recipe

• Creamy and flavorful: Cream cheese and mozzarella create a rich, velvety sauce with bright lemon and savory artichokes.
• Easy to make: The sauce comes together in one pan before everything goes into the oven.
• Family-friendly: Pasta, cheese, spinach, and a crunchy topping make this an easy crowd-pleaser.
• Comforting but veggie-packed: Frozen spinach and artichokes add plenty of flavor and texture.

Ingredients

For the Pasta

• 1 pound dried pasta, such as cavatappi, fusilli, or penne
• 2 tablespoons extra virgin olive oil
• 1 (12-ounce) jar marinated artichoke hearts, drained and chopped
• 3 cloves garlic, chopped
• 16 ounces frozen cut-leaf spinach, thawed and squeezed dry
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon thyme leaves, fresh or dried
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 2 1/2 cups vegetable stock
• 1 cup milk
• 4 ounces block cream cheese
• 6 ounces shredded mozzarella cheese
• 1/2 teaspoon lemon zest

For the Topping

• 6 ounces Ritz crackers, crushed
• 1/3 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 400°F (204°C). Lightly oil a 9×13-inch baking dish or coat it with nonstick cooking spray.
2. Cook the pasta according to the package directions until al dente. Drain well and set aside.
3. Heat the olive oil in a large sauté pan over medium heat. Add the artichoke hearts and cook for 4–5 minutes, stirring occasionally, until the edges become lightly golden and crisp.
4. Add the garlic and spinach. Sauté for 2–3 minutes, until the garlic is fragrant and the spinach is heated through.
5. Add the butter. Once melted, stir in the flour, salt, thyme, black pepper, and red pepper flakes. Cook until the flour is incorporated and no dry spots remain.
6. Slowly pour in 1 cup of vegetable stock while whisking continuously. Once the mixture begins to simmer, add the remaining stock and milk.
7. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
8. Remove the pan from the heat. Whisk in the cream cheese, mozzarella, and lemon zest until the cheese melts into a smooth sauce.
9. Add the cooked pasta and stir until evenly coated. Transfer the mixture to the prepared baking dish.
10. In a small bowl, combine the crushed crackers, Parmesan, and melted butter.
11. Sprinkle the topping evenly over the pasta.
12. Bake uncovered for 15–20 minutes, until the topping is golden brown and the sauce is bubbling around the edges.
13. Let the spinach and artichoke pasta bake rest for 5–10 minutes before serving.

Tips & Tricks

• Squeeze the spinach well. Excess water can make the sauce thinner than intended.
• Cook the pasta just to al dente. It will continue cooking while the casserole bakes.
• Use block cream cheese. It melts more smoothly than tub-style spreadable cream cheese.
• Don’t skip browning the artichokes. A few minutes in the skillet adds a delicious savory, slightly crisp flavor.
• Adjust the heat. Leave out the red pepper flakes for a mild version or add a little more for extra warmth.
• For a crunchier topping, broil the finished bake for 1–2 minutes at the end, watching closely.
• Halal-friendly: The recipe contains no pork, alcohol, or other non-halal ingredients. If using packaged cheese, crackers, or marinated artichokes, check the labels for ingredients that fit your dietary requirements.

Details

• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: About 55 minutes
• Yield: 8 servings
• Category: Main Course, Pasta
• Method: Stovetop and Baking
• Cuisine: American-inspired
• Difficulty: Easy
• Dietary Notes: Vegetarian; halal-friendly when all packaged ingredients are suitable

Notes

For an extra vegetable boost, add sliced mushrooms, peas, or chopped broccoli to the sauce. You can also replace some of the mozzarella with Monterey Jack or mild cheddar.

Serve with a simple green salad, roasted vegetables, or warm garlic bread for a complete meal.

Nutrition

Approximate per serving:

• Calories: 590
• Protein: 20g
• Carbohydrates: 73g
• Fat: 25g

Nutrition will vary depending on the pasta, milk, cheese, crackers, and other brands used.

FAQ

Can I make spinach and artichoke pasta bake ahead of time?

Yes. Assemble the casserole without baking it, cover it tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.

Can I use fresh spinach instead of frozen spinach?

Absolutely. Use roughly 1 pound of fresh spinach and cook it until wilted. Allow it to cool slightly, then squeeze out as much excess moisture as possible before adding it to the sauce.

What pasta is best for this recipe?

Cavatappi, fusilli, and penne are excellent choices because their shapes hold onto the creamy sauce. Rigatoni or shells can also work well.

How do I keep the pasta bake from becoming dry?

Avoid overcooking the pasta before baking and don’t skip the milk and vegetable stock in the sauce. Covering the casserole isn’t necessary because the relatively short baking time helps preserve its creamy texture.

Can I make this pasta bake without the cracker topping?

Yes. You can simply sprinkle additional mozzarella or Parmesan over the top before baking. For a gluten-free version, use gluten-free pasta, flour, and crackers.

Storage

Refrigerator: Cool leftovers and store them in an airtight container for up to 4 days.

Freezer: Allow the fully assembled, unbaked casserole to cool completely, then cover it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating: Reheat individual portions in the microwave until hot. For larger portions, cover with foil and warm in a 350°F oven until heated through. Add a small splash of milk if the sauce has thickened too much.

Similar Recipes

• Butternut Squash and Spinach Lasagna
• Easy One Pot Pasta with Ground Beef

Spinach and Artichoke Pasta Bake

Creamy spinach and artichoke pasta baked with mozzarella and cream cheese.

Topped with buttery Parmesan crackers for a golden, crunchy finish.

Ready in about 55 minutes for an easy family-friendly dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Main Course

Cuisine American-inspired

Ingredients

  

For the Pasta

• 1 pound dried pasta such as cavatappi, fusilli, or penne
• 2 tablespoons extra virgin olive oil
• 1 12-ounce jar marinated artichoke hearts, drained and chopped
• 3 cloves garlic chopped
• 16 ounces frozen cut-leaf spinach thawed and squeezed dry
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon thyme leaves fresh or dried
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 1/2 cups vegetable stock
• 1 cup milk
• 4 ounces block cream cheese
• 6 ounces shredded mozzarella cheese
• 1/2 teaspoon lemon zest

For the Topping

• 6 ounces Ritz crackers crushed
• 1/3 cup grated Parmesan cheese
• 2 tablespoons unsalted butter melted

Instructions

 

• Preheat the oven to 400°F (204°C). Lightly oil a 9×13-inch baking dish or coat it with nonstick cooking spray.
• Cook the pasta according to the package directions until al dente. Drain well and set aside.
• Heat the olive oil in a large sauté pan over medium heat. Add the artichoke hearts and cook for 4–5 minutes, stirring occasionally, until the edges become lightly golden and crisp.
• Add the garlic and spinach. Sauté for 2–3 minutes, until the garlic is fragrant and the spinach is heated through.
• Add the butter. Once melted, stir in the flour, salt, thyme, black pepper, and red pepper flakes. Cook until the flour is incorporated and no dry spots remain.
• Slowly pour in 1 cup of vegetable stock while whisking continuously. Once the mixture begins to simmer, add the remaining stock and milk.
• Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
• Remove the pan from the heat. Whisk in the cream cheese, mozzarella, and lemon zest until the cheese melts into a smooth sauce.
• Add the cooked pasta and stir until evenly coated. Transfer the mixture to the prepared baking dish.
• In a small bowl, combine the crushed crackers, Parmesan, and melted butter.
• Sprinkle the topping evenly over the pasta.
• Bake uncovered for 15–20 minutes, until the topping is golden brown and the sauce is bubbling around the edges.
• Let the spinach and artichoke pasta bake rest for 5–10 minutes before serving.

Notes

For an extra vegetable boost, add sliced mushrooms, peas, or chopped broccoli to the sauce. You can also replace some of the mozzarella with Monterey Jack or mild cheddar.

Serve with a simple green salad, roasted vegetables, or warm garlic bread for a complete meal.

Conclusion

This spinach and artichoke pasta bake brings together everything you want from a comforting casserole: creamy sauce, tender pasta, savory vegetables, plenty of cheese, and a wonderfully crunchy topping. It’s simple enough for a weeknight yet satisfying enough for a family gathering. Once you try it, it may become one of those dependable pasta dishes you return to again and again.