There’s something irresistibly creamy and comforting about a baked pasta dish, and this Spinach Artichoke Pasta Bake Recipe hits all the right notes. It’s rich, cheesy, and bursting with fresh spinach and tender artichoke hearts, making it great for family dinners or when you want to impress friends without fuss.

The image shows a close-up of a white rectangular casserole dish filled with a baked pasta dish. The top layer is golden brown, melted cheese that is bubbly and slightly crispy around the edges. Below the cheese, there are ridged pasta pieces mixed with dark green spinach leaves that are creamy and soft. The pasta is coated in a thick white sauce, dripping with melted cheese strings as a serving utensil lifts a portion from the dish. The dish sits on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe
Top Tip
How to Serve Spinach Artichoke Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach Artichoke Pasta Bake Recipe

Why You'll Love This Recipe

This Spinach Artichoke Pasta Bake Recipe has become a staple in my kitchen because it combines ease with flavor in such a satisfying way. It’s perfect when I want something hearty yet veggie-packed, and best of all, it’s a crowd-pleaser.

Simple Ingredients: No need for fancy or hard-to-find items; everything comes together smoothly.
Creamy, But Not Heavy: The mixture of cream cheese and cream creates a luscious sauce that’s indulgent but balanced by spinach and artichokes.
Make-Ahead Friendly: You can prep this dish in advance and bake it just before mealtime — perfect for busy days.
Customizable: Easily tweaked to add your favorite herbs, cheeses, or proteins without losing the heart of the dish.

Ingredients & Why They Work

This recipe balances creamy cheeses with vibrant greens and tangy artichokes, creating layers of flavor and texture that blend beautifully. Choosing the right pasta shape helps hold the sauce, making every bite flavorful and satisfying.

Flat lay of a small pile of uncooked rigatoni pasta, a few fresh brown onions whole and unpeeled, three whole uncracked garlic bulbs, a generous handful of vibrant baby spinach leaves, roughly chopped pale green artichoke hearts, a small white ceramic bowl with creamy white cream cheese, a small white bowl filled with finely grated pecorino cheese, a small white bowl containing fresh cream, a small white bowl with finely grated fresh mozzarella cheese, a small white bowl with golden olive oil, a small white bowl of coarse sea salt crystals, and a small white bowl of freshly ground black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: I recommend rigatoni because its ridges and tubes catch the sauce well, but penne or shells would work nicely too.
Olive Oil: For sautéing the onion so it softens without burning, adding a nice subtle fruitiness.
Brown Onion: Adds a mild sweetness and depth of flavor once cooked slowly to translucent.
Garlic: Fresh garlic boosts aroma and taste; pressing it helps it blend evenly without big chunks.
Baby Spinach: Wilts down quickly and provides a fresh, earthy element that balances the richness.
Artichoke Hearts: Drain and chop well to avoid excess moisture — they add a tangy, tender bite that's essential here.
Cream Cheese: Light cream cheese works great to keep it lighter without losing the signature creaminess.
Pecorino Cheese: Sharp and salty, this cheese gives a lovely depth when melted into the sauce.
Double Cream (Heavy Cream): Smooths the mixture and helps achieve that baked, gooey texture everyone loves.
Fresh Mozzarella: Adds that melty, gooey golden layer on top after baking — it’s pure comfort.
Sea Salt & Black Pepper: Essential to season throughout so every bite tastes balanced.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Spinach Artichoke Pasta Bake Recipe depending on the season or what’s in my fridge. Feel free to customize it as you like — it’s forgiving and delicious no matter what tweaks you make.

Variation: One of my favorite twists is to add cooked chicken or crispy bacon for extra protein and smoky flavor, which makes it a full meal with no side needed.
Vegetarian Boost: Toss in some sun-dried tomatoes or roasted red peppers to amp up flavor and color.
Dairy-Free: Try swapping cream cheese for a plant-based alternative and use coconut cream to keep it creamy without dairy.
Herbs: Fresh thyme or a sprinkle of dried chili flakes can add that little extra zing I sometimes crave.

Step-by-Step: How I Make Spinach Artichoke Pasta Bake Recipe

A bowl filled with creamy baked pasta showing two clear layers: the bottom layer consists of rigatoni pasta mixed with spinach and white sauce, creating a smooth, pale cream texture with dark green spinach bits scattered throughout; the top layer features a golden-brown crust with melted cheese slightly browned in spots, giving a crispy, bubbly appearance with some pasta edges darker and crispy; a silver fork is placed inside the bowl on the left side, resting against the food; the bowl is white and sits on a white marbled surface, with a small dish containing salt and pepper visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cooking the onion just right

Start by heating olive oil in a large sauté pan, then add your finely chopped onion and a pinch of sea salt. Cooking it slowly over medium heat for about 15 minutes is key — you want it soft and translucent but not browned, which brings out the onion’s natural sweetness.

Step 2: Garlic, spinach, and artichokes join the party

Once your onions are perfect, toss in the garlic and cook for just a minute to avoid bitterness. Then add the baby spinach and stir until it just wilts down — it’ll shrink a lot! Follow with the chopped artichoke hearts and cook for 2 minutes to meld all those fresh flavors.

Step 3: Creamy sauce magic

Now comes the fun part — stirring in the cream cheese until it melts smoothly into your veggie mix. Sprinkle in most of the pecorino cheese too, stirring to melt it through. Slowly pour in the double cream, then add reserved pasta water bit by bit to loosen the sauce to your preferred consistency. Season gently with the last of the salt and fresh pepper.

Step 4: Combining pasta and baking

Cook your pasta just shy of al dente — about a minute less than the package suggests — then reserve some pasta water before draining. Toss the pasta gently in the sauce, then transfer everything into a large casserole dish. Top with fresh mozzarella and remaining pecorino, cover with foil, and bake at 180°C / 350°F for 20 minutes. Remove the foil and bake another 10 so the top gets golden and bubbling.

Top Tip

Through trial and error, I've learned these tips make all the difference in your Spinach Artichoke Pasta Bake Recipe and help keep things stress-free and delicious.

Low and Slow with Onions: Don’t rush this step! Cooking the onions slowly unlocks sweetness and depth, which sets the flavor foundation.
Reserve Pasta Water: That starchy water helps loosen the sauce without making it watery — add it gradually until you get the texture you love.
Don’t Overcook Pasta: Al dente is ideal here because the pasta will bake further and absorb sauce; softer pasta can get mushy.
Bake Covered Then Uncovered: Covering traps moisture for creamy sauce; uncovering at the end lets the cheese brown perfectly without drying out.

How to Serve Spinach Artichoke Pasta Bake Recipe

Spinach Artichoke Pasta - Serving Suggestion

Garnishes

I like to sprinkle fresh chopped parsley or basil right before serving — it brightens up the creamy richness. A little cracked black pepper on top never hurts, either.

Side Dishes

A simple green salad with lemon vinaigrette pairs wonderfully, cutting through the creaminess. Crusty garlic bread is a no-brainer for soaking up every last bit of sauce.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this in individual oven-safe ramekins for a pretty personal touch. It’s great for portion control and looks super charming on the table!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Reheating gently in the oven or microwave keeps the cheese melty and luscious.

Freezing

This Spinach Artichoke Pasta Bake Recipe freezes well before baking. I line my casserole dish with foil or transfer into freezer-safe containers. When ready, thaw overnight in the fridge, then bake as usual, adding a little extra time if needed.

Reheating

Reheat uncovered in the oven at 160°C / 320°F to revive the bubbling cheese, or microwave covered with a damp paper towel to prevent dryness. A splash of cream or milk stirred in can freshen the sauce if it’s thickened too much.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in the Spinach Artichoke Pasta Bake Recipe?

Absolutely! Just be sure to thaw and drain it very well to avoid excess moisture in the sauce, which can make the bake watery. Squeezing it dry with paper towels works well.

What pasta types work best for this Spinach Artichoke Pasta Bake Recipe?

Short, tubular pasta like rigatoni, penne, or shells works best because it holds the sauce beautifully and bakes evenly. Avoid very thin pasta like angel hair, as it can get mushy during baking.

Can I make the Spinach Artichoke Pasta Bake Recipe vegan?

With some ingredient swaps, yes! Use dairy-free cream cheese and cream alternatives such as cashew cream or coconut cream, and vegan cheese. Keep in mind the texture and flavor will differ, but it’s totally possible!

How long does the Spinach Artichoke Pasta Bake keep in the fridge?

Stored properly in an airtight container, leftovers will stay fresh for up to 3 days in the refrigerator. For best texture and taste, reheat gently and avoid overcooking during reheating.

Final Thoughts

This Spinach Artichoke Pasta Bake Recipe feels like the perfect cozy hug after a long day. It’s one of those dishes I come back to again and again because it’s comforting, easy to throw together, and endlessly adaptable. Give it a try the next time you want dinner that’s warm and satisfying — I bet it’ll become a favorite in your home, just like it did in mine.