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- 8 ounces of pasta (penne or rigatoni) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup ricotta cheese - 1 cup cream cheese, softened - 1 cup grated mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - Salt and pepper to taste - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes (optional for heat) This dish is rich in protein and healthy fats. Each serving offers a good balance of carbs, fiber, and vitamins. Spinach adds iron and calcium, while artichokes provide antioxidants. The cheeses deliver creamy goodness and flavor. - Pasta: Use gluten-free pasta for a gluten-free meal. - Spinach: Swap fresh spinach for frozen spinach, just drain it well. - Artichokes: Fresh artichokes can replace canned for a fresher taste. - Cheese: Substitute ricotta with cottage cheese for a lighter option. - Cream Cheese: Greek yogurt can work as a lower-fat alternative. - Garlic: Use garlic powder if you don't have fresh garlic on hand. - Red Pepper Flakes: Omit if you prefer no heat. Each ingredient plays a role in making this dish creamy and delicious. Feel free to adjust based on what you have or your taste preference. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key to getting that perfect bake. In a large pot, boil salted water. Add 8 ounces of pasta, like penne or rigatoni. Cook until al dente, then drain it. Set the pasta aside for later. Grab a mixing bowl. Combine 1 cup of ricotta cheese, 1 cup of cream cheese, half of the mozzarella, and half of the Parmesan. Mix until the mixture is smooth and creamy. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. Then, toss in 1 cup of chopped spinach and 1 cup of chopped artichoke hearts. Cook for 2-3 minutes until the spinach wilts and softens. In the bowl with the cheese mixture, add the sautéed vegetables. Then, stir in the cooked pasta, 1 teaspoon of onion powder, and season with salt and pepper. For a kick, add 1/2 teaspoon of red pepper flakes. Mix everything until well combined. Pour the pasta mixture into a greased 9x13 inch baking dish. Use a spatula to spread it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Place the dish in your preheated oven. Bake for 25-30 minutes until the cheese is bubbly and golden brown. Once done, remove the pasta bake from the oven. Let it cool for a few minutes before you serve it. Enjoy your creamy spinach artichoke pasta bake hot! To boost the flavor of your creamy spinach artichoke pasta bake, consider these tips: - Use fresh spinach for a vibrant taste. - Add garlic early to release its rich aroma. - Mix in a pinch of nutmeg for warmth. - Try adding sun-dried tomatoes for a sweet, tangy twist. - Don't skip the red pepper flakes if you enjoy heat. When serving this dish, keep it simple and cozy. Pair it with: - A fresh green salad for a crunchy contrast. - Crusty bread to soak up the creamy sauce. - A glass of white wine for a delightful touch. - A sprinkle of fresh herbs, like basil or parsley, for added flavor. Make your pasta bake look inviting and beautiful. Here’s how: - Serve it in a colorful dish to catch the eye. - Garnish with fresh herbs for a pop of color. - Add extra grated Parmesan on top right before serving. - Slice it into squares for neat portions. - Present it hot, right from the oven, for the best appeal. Pro Tips Perfect Pasta: To ensure your pasta remains al dente, cook it just until it's slightly underdone, as it will continue to cook while baking. Customize Your Greens: Feel free to substitute the spinach with other leafy greens like kale or Swiss chard for a different flavor profile. Extra Creaminess: Add a splash of heavy cream or milk to the cheese mixture for an even creamier texture. Make Ahead: This dish can be assembled a day ahead. Just cover it tightly and refrigerate until you're ready to bake. {{image_2}} You can easily make this pasta bake vegetarian. Simply keep the original recipe as it is. The artichokes and spinach provide great taste and health benefits. You can also add more veggies like bell peppers or mushrooms. These extra ingredients will make your dish even more colorful and tasty. For a gluten-free version, swap regular pasta with gluten-free penne or rigatoni. Many brands make pasta from rice or chickpeas. These options work well and taste great. Always check the label to ensure it meets your dietary needs. To make this dish dairy-free, you can use vegan cheese in place of ricotta, cream cheese, and mozzarella. Look for brands made from nuts or soy. You can also use nutritional yeast for a cheesy flavor without dairy. This keeps the creamy texture while making it suitable for those avoiding dairy. After enjoying your creamy spinach artichoke pasta bake, let it cool down first. Then, place leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat the pasta bake, preheat your oven to 350°F (175°C). Place the leftover pasta bake in an oven-safe dish. Cover it with foil to keep it from drying out. Bake for about 15-20 minutes or until it’s hot. You can also microwave individual portions. Use medium heat and cover with a microwave-safe lid. Heat in short bursts, stirring in between, until warm. To freeze, let the pasta bake cool completely. Cut it into portions for easier serving. Wrap each portion tightly in plastic wrap, then place them in a freezer bag. Label the bag with the date. You can freeze it for up to three months. To enjoy later, thaw it overnight in the fridge before reheating. This way, you can savor this dish again without much effort! You can use cottage cheese or cream cheese instead of ricotta. Both options work well. If you want a low-fat choice, try Greek yogurt. It gives a nice tang and creamy texture. Yes, you can prepare this dish a day in advance. Just follow the recipe, then cover it tightly and store it in the fridge. When you're ready, bake it straight from the fridge. You might need to add a few extra minutes to the bake time. The pasta bake is done when the cheese is melted and bubbly. It should have a nice golden color on top. You can also insert a knife in the middle to check if it's hot throughout. Absolutely! You can add bell peppers, mushrooms, or zucchini. Just chop them small and sauté them with the garlic. This adds more flavor and nutrients to your dish. Penne or rigatoni are great choices for this bake. They hold the sauce well and provide a nice bite. You can also use shell pasta or any other short pasta you have on hand. This article covered a delicious pasta bake, perfect for any occasion. You learned about the key ingredients, step-by-step cooking methods, and useful tips to enhance flavor. I also shared variations to fit dietary needs and how to store leftovers properly. By trying this recipe, you can enjoy a tasty and satisfying meal. Remember, cooking is about fun and creativity. Enjoy making this pasta bake your own!

Creamy Spinach Artichoke Pasta Bake

A delicious and creamy pasta bake featuring spinach, artichokes, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 8 ounces pasta (penne or rigatoni)
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup ricotta cheese
  • 1 cup cream cheese, softened
  • 1 cup grated mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 0.5 teaspoon red pepper flakes (optional for heat)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot of salted boiling water, cook pasta according to the package instructions until al dente. Drain and set aside.
  • In a mixing bowl, combine the ricotta cheese, cream cheese, half of the mozzarella, and half of the Parmesan cheese. Mix until smooth.
  • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and artichoke hearts to the skillet. Cook for an additional 2-3 minutes until the spinach wilts.
  • In the mixing bowl with the cheese mixture, add the sautéed spinach and artichokes. Stir in the cooked pasta, onion powder, salt, pepper, and red pepper flakes (if using). Mix until everything is well combined.
  • Pour the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.
  • Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta bake.
  • Place in the preheated oven and bake for 25-30 minutes until the cheese is bubbly and golden brown.
  • Remove from the oven and allow to cool for a few minutes before serving.

Notes

Serve hot, garnished with fresh basil or parsley for a pop of color. You can also add a sprinkle of extra Parmesan cheese on top before serving.
Keyword artichoke, bake, cheese, pasta, spinach