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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.
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Prep Time 20 minutes
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.