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Spinach Artichoke Pasta Bake

Spinach artichoke pasta bake in a baking dish topped with melted mozzarella and parmesan on the kitchen counter.

This Spinach Artichoke Pasta Bake is a must-try! If you know me, you know how much I love a spinach artichoke dip so I had to combine it with one of my favorite things (pasta!) to make this deliciously comforting dish. The pasta bake is extra rich and cozy, making it perfect to dig into during this time of year. Hope you love it!

How to Make a Spinach Artichoke Pasta Bake

Here’s a video of how to make a Spinach Artichoke Pasta Bake! For another delicious recipe, check out my Cheesy Italian Sausage Baked Rigatoni.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6 to 8

Ingredients

  • 1 pound rigatoni 
  • 1 tablespoon extra virgin olive oil 
  • 10 ounces baby spinach 
  • 4 tablespoons unsalted butter 
  • 1 large shallot, chopped 
  • 4 cloves garlic, chopped 
  • ½ teaspoon red pepper flakes 
  • ¼ cup all purpose flour 
  • 3 cups whole milk 
  • 2 cups heavy whipping cream 
  • 1 cup freshly grated parmesan cheese, divided 
  • 1, 14 ounce can artichoke hearts, drained and roughly chopped
  • ¾ cups freshly grated mozzarella cheese  
  • Nonstick cooking spray 
  • Kosher salt 
  • Freshly ground black pepper

Step-By-Step Recipe Method

  1. Preheat the oven to 400°F and bring a large pot of salted water to a boil. Set a fine mesh strainer over a bowl and set aside. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. 
  2. Cook the pasta for 5 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside. The pasta will be very al dente but will continue to cook as it bakes.
  3. Heat the olive oil in a large skillet over medium high heat. Add the spinach and a pinch of salt. Cook, stirring frequently, until the spinach is wilted. Turn off the heat and transfer the spinach to the prepared strainer. Once the spinach has slightly cooled, use a spatula to press out any excess moisture and roughly chop the spinach. Set aside until ready to use. 
  4. Wipe out the skillet with a paper towel and return it to the stove. Add the butter to the skillet and heat over medium high heat. Once the butter is melted, add the shallot, garlic, and chili flakes. Cook until slightly softened and fragrant, about 3 minutes. Add the flour and stir to combine. Cook for 2 minutes until the raw flour taste has been cooked out. Slowly whisk in half of the Whole Milk, until no lumps of flour remain. Add the remaining Whole Milk and Heavy Whipping Cream. Season with 1 ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a low simmer, then reduce the heat and cook until slightly thickened, about 3 minutes. Add ⅔ cup of the parmesan cheese and whisk until melted and smooth. 
  5. Add the spinach, artichokes, pasta and ½ cup of pasta water to the sauce. Stir to combine. Transfer the pasta to the prepared baking dish. Top with the mozzarella and the remaining parmesan cheese. 
  6. Transfer the baking dish to the oven. Bake for 25-30 minutes, until bubbly and lightly golden brown. Remove from the oven and let cool for 10 minutes before serving.
Print Recipe

What You'll Need:

Prep time: 15 minutes
Cook time: 45 minutes
Yield: serves 6 to 8

1 pound rigatoni
1 tablespoon extra virgin olive oil
10 ounces baby spinach
4 tablespoons unsalted butter
1 large shallot, chopped
4 cloves garlic, chopped
½ teaspoon red pepper flakes
¼ cup all purpose flour
3 cups whole milk
2 cups heavy whipping cream
1 cup freshly grated parmesan cheese, divided
1, 14 ounce can artichoke hearts, drained and roughly chopped
¾ cups freshly grated mozzarella cheese
Nonstick cooking spray
Kosher salt
Freshly ground black pepper

Steps:

1. Preheat the oven to 400°F and bring a large pot of salted water to a boil. Set a fine mesh strainer over a bowl and set aside. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. Cook the pasta for 5 minutes. Reserve 1 cup of pasta water before draining. Drain and set aside. The pasta will be very al dente but will continue to cook as it bakes.

3. Heat the olive oil in a large skillet over medium high heat. Add the spinach and a pinch of salt. Cook, stirring frequently, until the spinach is wilted. Turn off the heat and transfer the spinach to the prepared strainer. Once the spinach has slightly cooled, use a spatula to press out any excess moisture and roughly chop the spinach. Set aside until ready to use.

4. Wipe out the skillet with a paper towel and return it to the stove. Add the butter to the skillet and heat over medium high heat. Once the butter is melted, add the shallot, garlic, and chili flakes. Cook until slightly softened and fragrant, about 3 minutes. Add the flour and stir to combine. Cook for 2 minutes until the raw flour taste has been cooked out. Slowly whisk in half of the whole milk, until no lumps of flour remain. Add the remaining whole milk and heavy whipping cream. Season with 1 ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a low simmer, then reduce the heat and cook until slightly thickened, about 3 minutes. Add ⅔ cup of the parmesan cheese and whisk until melted and smooth.

5. Add the spinach, artichokes, pasta and ½ cup of pasta water to the sauce. Stir to combine. Transfer the pasta to the prepared baking dish. Top with the mozzarella and the remaining parmesan cheese.

6. Transfer the baking dish to the oven. Bake for 25-30 minutes, until bubbly and lightly golden brown. Remove from the oven and let cool for 10 minutes before serving.

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