Spinach & Artichoke Pasta Bake

Name: Spinach & Artichoke Pasta Bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 16 oz rigatoni pasta; 1 cup reserved pasta water; 1 tbsp butter; 4 garlic cloves, minced; 8 oz cream cheese; ½ cup sour cream; ½ cup Parmesan cheese; ½ tsp red pepper flakes; 8 oz fresh spinach (or 5 oz frozen, thawed and drained); 24 oz artichoke hearts in water, roughly chopped; Salt and pepper to taste; 1 cup shredded mozzarella cheese

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If your favorite spinach artichoke dip and a bubbling cheesy pasta had a baby, this would be it. You’re basically taking everyone’s go-to party dip, tossing it with tender rigatoni, and baking it until golden and gooey. It’s the kind of meal that feels like comfort in a casserole dish—creamy, cozy, and easy enough for a weeknight.

Collage of creamy spinach and artichoke pasta bake with golden melted cheese, featuring close-ups of rigatoni in sauce and a serving on a white plate.

Think three cheeses, garlicky goodness, and artichoke hearts peeking through every bite. Your picky eaters? They’ll clean their plates before you even sit down.

Why You’ll Love This Spinach & Artichoke Pasta Bake

All the flavor, half the effort. Just cook the pasta, whisk a quick sauce, and bake.
Cheesy and dreamy. We’re talking cream cheese, mozzarella, and Parmesan in perfect harmony.
Vegetarian and hearty. A great way to get those greens in without anyone noticing.
Perfect make-ahead meal. Assemble it early, then pop it in the oven when you’re ready.

Ingredients You’ll Need

Pasta: Rigatoni holds sauce like a champ, but penne, ziti, or farfalle all work.
Spinach: Fresh or frozen—just thaw and squeeze out the liquid if using frozen.
Artichokes: Canned or jarred in water (not oil), roughly chopped.
Garlic: Four cloves for that cozy kitchen smell.
Butter: For sautéing and adding richness.
Cream cheese: Softened so it melts into silky perfection.
Sour cream: Adds a tangy note to balance the cheese.
Parmesan cheese: Sharp, salty, and essential.
Mozzarella: For that golden bubbly top.
Red pepper flakes: Optional, but adds a little kick.
Salt and black pepper: To taste.

Ingredient Swaps and Add-Ins

Want protein? Add shredded rotisserie chicken or crumbled Italian sausage.
Out of sour cream? Use plain Greek yogurt or even mayo.
Different cheeses? Cheddar, provolone, or pecorino all bring something fun to the mix.
Make it spicy. Double up on those red pepper flakes or add diced jalapeños.

Bowls of fresh spinach, rigatoni, cream cheese, artichokes, mozzarella, parmesan, butter, and seasonings arranged for making spinach artichoke pasta bake.

How to Make It

This bake comes together in a few easy steps and makes your kitchen smell incredible.

Step 1: Cook the pasta

Boil the pasta until al dente, then reserve 1 cup of pasta water. That starchy magic helps make the sauce silky.

Colander filled with cooked rigatoni pasta, ready to be added to the creamy spinach and artichoke sauce.

Step 2: Make the creamy sauce

In a large pot, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
Whisk in the cream cheese and pasta water until smooth. Stir in sour cream, Parmesan, and red pepper flakes.

White Dutch oven with melted butter and garlic being whisked as the first step for a homemade cream sauce.

Smooth white sauce being whisked in a Dutch oven, ready to become the base of a cheesy spinach artichoke pasta bake.

Dutch oven filled with cream sauce, shredded parmesan cheese, and red pepper flakes, ready to be stirred together.

Step 3: Add the greens and pasta

Toss in the spinach, half of the artichokes, and the pasta. Stir until everything’s coated and the spinach is just wilted. Season with salt and pepper.

Rigatoni pasta mixed with spinach and artichoke in a rich, creamy cheese sauce, ready to bake.

Step 4: Bake to bubbly perfection

Transfer everything to a greased 9×13 casserole dish. Scatter on mozzarella and the remaining artichokes.
Bake at 400°F for 15 minutes, or until the cheese is melty and golden. Broil for a minute or two if you like those toasty edges.

Close-up of spinach and artichoke pasta bake fresh from the oven, with bubbling golden cheese, tender rigatoni, and artichoke hearts in a white casserole dish.

Tips for the Best Pasta Bake

Soften your cream cheese ahead of time—it makes whisking way easier.
Use your favorite pasta shape. Penne, shells, or fusilli all trap that sauce beautifully.
Make it one-pot. Use an oven-safe skillet or braising pan to skip the casserole dish and save dishes.
Double it. This freezes and reheats like a dream for meal prep.

Storage & Make-Ahead

Refrigerate: Keep leftovers covered for up to 5 days.
Freeze: Store cooled pasta in an airtight container for up to 2 months. Reheat covered at 350°F until hot.
Make ahead: Assemble everything up to the baking step. Cover and refrigerate overnight, then bake when ready.

Serving Ideas

Serve this with a crisp side salad and a slice of garlic bread. Or just grab a fork and eat it straight from the baking dish—I won’t judge.

FAQs

Can I use frozen spinach?

Absolutely! Just thaw it first and squeeze out any extra moisture.

Can I make it gluten-free?

Yes—use your favorite gluten-free pasta and double-check your ingredients for cross-contamination.

How do I make this lighter?

Swap sour cream for Greek yogurt and use light cream cheese. You’ll still get that creamy texture.

Can I add meat?

Totally. Chicken, shrimp, or bacon bits all play well with these flavors.