Creamy Spinach and Artichoke Baked Pasta

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
• 2 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups (480 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 4 oz (115 g) cream cheese, softened and cubed
• 1 1/2 cups (150 g) shredded mozzarella, divided
• 3/4 cup (70 g) grated Parmesan, divided
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz / 400 g) artichoke hearts, drained and chopped
• 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp dried Italian seasoning
• 1/2 cup (120 ml) reserved pasta cooking water (as needed)
• 1/2 cup (25 g) panko breadcrumbs

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
• 2. Boil pasta in salted water until very al dente (1–2 minutes less than package). Reserve 1/2 cup pasta water; drain.
• 3. In a large pot, sauté garlic in butter and 1 tbsp oil. Stir in flour; cook 1–2 minutes. Whisk in milk and cream; simmer until thickened.
• 4. Off heat, whisk in cream cheese, 1 cup mozzarella, and 1/2 cup Parmesan. Season with salt, pepper, red pepper flakes, and Italian seasoning.
• 5. Fold in spinach and artichokes, then the cooked pasta. Loosen with a splash of pasta water if too thick.
• 6. Transfer to baking dish. Top with remaining mozzarella and Parmesan. Toss panko with 1 tbsp olive oil and sprinkle over top.
• 7. Bake 20–25 minutes until bubbly and golden with browned edges. Rest 5–10 minutes before serving.

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Why You’ll Love This Recipe

• All the cozy flavor of classic spinach-artichoke dip turned into a hearty, satisfying baked pasta.
• Creamy, cheesy sauce clings to every piece of pasta, with pockets of spinach and tender artichokes in each bite.
• Golden, crunchy top and browned, caramelized edges contrast beautifully with the silky sauce underneath.
• Make-ahead friendly and perfect for feeding a crowd on chilly nights.

Grocery List

• Produce: Garlic, lemon (optional, for zest), fresh parsley (optional, for garnish).
• Dairy: Whole milk, heavy cream, unsalted butter, cream cheese, shredded mozzarella cheese, grated Parmesan cheese.
• Pantry: Short pasta, olive oil, all-purpose flour, frozen chopped spinach, canned artichoke hearts, panko breadcrumbs, kosher salt, black pepper, crushed red pepper flakes, dried Italian seasoning.

Full Ingredients

For the Pasta Base

• 12 oz (340 g) short pasta, such as penne, rigatoni, or fusilli
• 1 tbsp kosher salt (for the pasta water)

For the Creamy Spinach & Artichoke Sauce

• 2 tbsp olive oil, divided (1 tbsp for sauce, 1 tbsp for topping)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups (480 ml) whole milk, at room temperature if possible
• 1/2 cup (120 ml) heavy cream
• 4 oz (115 g) cream cheese, softened and cut into small cubes
• 1 cup (100 g) shredded mozzarella cheese
• 1/2 cup (45 g) grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 tsp dried Italian seasoning (or a mix of dried basil and oregano)
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
• 1 can (14 oz / 400 g) artichoke hearts (in water or brine), well drained and chopped
• 1/2 cup (120 ml) reserved pasta cooking water, as needed to thin the sauce
• 1 tsp finely grated lemon zest (optional, but brightens the flavors)

For the Crispy Topping

• 1/2 cup (25 g) panko breadcrumbs
• 1/2 cup (50 g) shredded mozzarella cheese
• 1/4 cup (25 g) grated Parmesan cheese
• 1 tbsp olive oil
• Pinch of kosher salt and black pepper

To Serve (Optional)

• 2 tbsp chopped fresh parsley or chives
• Extra grated Parmesan cheese

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C). Adjust an oven rack to the center position so the pasta bakes evenly and the top browns nicely.

Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar 3-quart (about 3-liter) casserole dish with a little butter or olive oil. If you prefer a rustic look and extra browned edges, you can use a large cast-iron skillet instead. Set the dish aside.

Step 2: Cook the Pasta Until Very Al Dente

Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt, then add the pasta. Cook according to the package directions, but stop 1–2 minutes before it reaches full doneness. You want the pasta very al dente so it can finish cooking in the sauce without getting mushy.

Before draining, scoop out about 1/2 cup (120 ml) of the starchy pasta water and set it aside. Drain the pasta well, but do not rinse it. Transfer it back to the warm pot and toss with a drizzle of olive oil to prevent sticking. Set aside while you make the sauce.

Step 3: Make the Garlic Roux Base

In a large, heavy pot or deep sauté pan (big enough to hold the pasta and sauce together), heat 1 tablespoon olive oil and the 3 tablespoons butter over medium heat until melted and foamy.

Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant but not browned. Sprinkle in the flour and stir well to form a paste (roux). Cook this mixture for 1–2 minutes, stirring continuously, until it bubbles and smells slightly nutty. This step removes the raw flour taste and helps the sauce thicken smoothly.

Step 4: Whisk in Milk, Cream, and Cheeses

Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue whisking and bring the mixture to a gentle simmer over medium heat. Cook for 4–6 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.

Turn the heat down to low. Add the cream cheese cubes and whisk until completely melted and smooth. Stir in 1 cup (100 g) shredded mozzarella and 1/2 cup (45 g) grated Parmesan. Keep stirring until the cheeses melt into a velvety, thick sauce.

Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, crushed red pepper flakes (if using), and the Italian seasoning. If using, stir in the lemon zest for a subtle brightness that balances the richness. Taste and adjust seasoning as needed.

Step 5: Fold in Spinach, Artichokes, and Pasta

Make sure your spinach is very well drained: after thawing, squeeze it tightly in a clean kitchen towel or paper towels until almost no liquid comes out. Excess liquid can water down the sauce. Add the spinach and chopped artichoke hearts to the hot cheese sauce, stirring until everything is evenly distributed.

Add the cooked pasta to the pot and gently fold it into the sauce until each piece is thoroughly coated and the spinach and artichokes are well mixed. If the mixture seems too thick or stiff, loosen it with a splash or two of the reserved pasta cooking water, stirring until you reach a creamy but not soupy consistency.

Step 6: Assemble the Baked Pasta with Topping

Transfer the creamy spinach and artichoke pasta mixture to your prepared baking dish or skillet, spreading it into an even layer. You should see little pockets of spinach and artichoke nestled between the pasta tubes.

In a small bowl, combine the panko breadcrumbs, remaining 1/2 cup (50 g) shredded mozzarella, 1/4 cup (25 g) grated Parmesan, 1 tablespoon olive oil, and a pinch of salt and pepper. Toss until the breadcrumbs are evenly coated with oil and the cheeses are distributed.

Sprinkle this mixture evenly over the top of the pasta. This will form a crisp, golden-brown crust with deliciously cheesy bits once baked.

Step 7: Bake Until Bubbly with Browned Edges

Place the baking dish on the center rack of the preheated oven. Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the top is deeply golden with some browned, toasty spots. The panko should be crisp, and the cheese on top lightly caramelized.

If you like an extra deeply browned top, you can switch the oven to broil for 1–2 minutes at the end. Watch very closely to avoid burning.

Remove from the oven and let the baked pasta rest for 5–10 minutes. This short rest helps the sauce thicken slightly so scoops hold together while still staying wonderfully creamy inside. Sprinkle with chopped fresh parsley or chives, if using, before serving.

Pro Tips

• Do not overcook the pasta: Stopping the cooking 1–2 minutes early ensures the pasta stays pleasantly firm after baking.
• Squeeze the spinach very dry: Any extra moisture can thin the sauce and make the casserole watery, so press firmly until almost no liquid remains.
• Use room-temperature dairy when possible: Slightly warm milk and cream cheese incorporate more easily and reduce the risk of a grainy sauce.
• Adjust thickness with pasta water: If the mixture feels too thick before baking, stir in a few tablespoons of hot pasta water at a time until creamy.
• Let it rest before serving: A short rest after baking gives the sauce time to settle, making cleaner, more satisfying scoops.

Variations

• Chicken Spinach & Artichoke Bake: Stir in 1–2 cups (140–280 g) cooked, shredded or diced chicken breast or rotisserie chicken along with the spinach and artichokes for added protein.
• Extra-Spicy Version: Increase crushed red pepper flakes to 1 teaspoon, and add a pinch of cayenne to the sauce. Serve with a drizzle of chili oil on top.
• Gluten-Free Option: Use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend. Swap panko for gluten-free breadcrumbs.

Storage & Make-Ahead

Allow leftovers to cool to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave, adding a splash of milk or water if needed to loosen the sauce. For larger portions, reheat covered in a 350°F (175°C) oven for 20–25 minutes, uncovering for the last 5 minutes to re-crisp the top.

To make ahead, assemble the casserole completely but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake at 375°F (190°C) for 25–30 minutes, until hot and bubbly, as it will be colder going into the oven. You can also freeze the unbaked casserole, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator before baking.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 580–650 calories; 28–32 g fat; 16–20 g saturated fat; 55–60 g carbohydrates; 3–4 g fiber; 10–12 g sugars; 25–28 g protein; 850–1000 mg sodium. Values will vary based on the exact brands and cheeses used.