Name: Spinach Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 350 g pasta (dry weight), rigatoni preferred; 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 3 cloves garlic, finely chopped or pressed; 170 g baby spinach (about 5½ cups); 1 x 390 g can artichoke hearts, drained weight 240 g, roughly chopped; 1 x 280 g tub light cream cheese; 60 g pecorino cheese, finely grated (¼ cup), divided; 100 ml double cream (heavy cream, ½ cup); ½ teaspoon sea salt, divided; ¼ teaspoon freshly ground black pepper; 125 g fresh mozzarella cheese, grated (just over ½ an 8 oz ball)

There's something so comforting about the creamy, cheesy goodness of a baked pasta dish, and this Spinach Artichoke Pasta Bake Recipe blends fresh spinach with tangy artichokes in a way that feels just right. It’s the kind of meal that hits all the cozy notes but still feels a little special—perfect for family dinners or when friends come over.

The image shows a close-up of a white baking dish filled with a layered pasta bake. The bottom layer is yellow pasta tubes mixed with creamy white sauce and green leafy vegetables. On top, there is a golden brown melted cheese layer with a textured, bubbly surface. A metal spatula lifts a portion, showing long white cheese strands stretching from the dish. The dish is placed on a white marbled surface with a blurred soft 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

I’m genuinely excited to share this recipe because it perfectly balances creamy, cheesy, and fresh flavors. It’s one of those dishes that feels indulgent without being too heavy, and trust me, everyone ends up asking for seconds.

Simple yet impressive: You only need a handful of ingredients to create a dish that looks and tastes like it took hours.
Creamy without the guilt: Using light cream cheese doesn't sacrifice any flavor, so it’s a little lighter than your average cheesy bake.
Vegetable-packed: Spinach and artichokes bring freshness and texture that balances the richness perfectly.
Family and crowd-pleaser: This recipe works beautifully for a cozy dinner or a potluck—you can’t go wrong.

Ingredients & Why They Work

The ingredients in this Spinach Artichoke Pasta Bake Recipe are straightforward but thoughtfully chosen to create layers of flavor. Using fresh baby spinach and good-quality artichokes really lifts the dish beyond your average pasta bake, while the cheeses and cream build the irresistible sauce.

Flat lay of rigatoni pasta arranged neatly, a medium brown onion whole and unpeeled, three cloves of whole garlic with papery skins, a handful of fresh bright baby spinach leaves, a few quartered artichoke hearts with a natural pale greenish hue, a small white ceramic bowl containing creamy white cream cheese, a small white bowl filled with grated pecorino cheese, a small white bowl holding grated fresh mozzarella, a small white bowl with smooth double cream, 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 pepper placed in perfect symmetry 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: Rigatoni is perfect here; its ridges and tube shape hold onto the creamy sauce beautifully. But feel free to swap in penne or ziti if you like.
Olive oil: Adds subtle richness while softening the onions and garlic—never skip this step!
Brown onion: Cooking these slowly until translucent adds a gentle sweetness that forms the flavor base.
Garlic: Fresh garlic brings aromatic depth; I always press mine for quick, even cooking.
Baby spinach: It wilts quickly and adds a fresh green boost to the dish without overpowering the creamy texture.
Artichoke hearts: These are the star for tanginess and texture—just drain and roughly chop to keep their bite.
Cream cheese: I used light cream cheese to keep it from feeling too heavy, but full-fat works if you want extra indulgence.
Pecorino cheese: Adds a salty punch and nuttiness that makes the sauce sing.
Double cream: Brings luxurious smoothness, transforming the mixture into a velvety sauce.
Mozzarella: Grated on top for that melty, golden crust magic.
Sea salt and black pepper: Essential to season throughout and bring all the flavors together.

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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 to play around with this pasta bake based on what I have on hand or who I’m cooking for. It’s a forgiving recipe that welcomes tweaks and additions.

Add some heat: I sometimes toss in a pinch of chili flakes when sautéing onions for a subtle kick that wakes up the flavors brilliantly.
Protein boost: Adding cooked shredded chicken or browned sausage makes this a heartier meal perfect for chilly nights.
Dairy-free option: I’ve swapped the cream cheese for a vegan alternative and used coconut cream; results are surprisingly creamy and delicious.
Try different cheeses: Parmesan works well too if pecorino isn’t readily available, just expect a slightly milder flavor.

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

A white bowl filled with a creamy baked pasta dish that has one main layer of rigatoni pasta in pale yellow color mixed with green leafy spinach throughout. The pasta is covered by a thick, white creamy sauce with some browned, melted cheese spots on top. Shredded cheese is lightly sprinkled above, adding texture contrast. A silver fork rests inside the bowl on the left side. In the background on a white marbled surface, there is another white bowl partially visible with a mix of salt and black pepper and the edge of another bowl with a similar pasta dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the onion and garlic for a flavorful base

Start by heating a tablespoon of olive oil in a large sauté pan over medium heat. Add the finely chopped brown onion with a pinch of sea salt and cook gently for about 15 minutes until translucent and a little springy. This slow cooking draws out the onion’s natural sweetness without browning it too much, which is key to a smooth flavor base. Add the garlic last and cook it for just a minute so it doesn’t turn bitter.

Step 2: Cook the pasta just shy of al dente

While your onions are getting happy, bring a large pot of salted water to boil and cook your rigatoni pasta according to the packet instructions—but take it off the heat a minute early. This slightly undercooked pasta will finish cooking in the sauce, soaking up extra flavor. Don’t forget to reserve about half a cup of pasta water before draining—it’s pure gold for loosening the sauce later.

Step 3: Build the creamy spinach and artichoke sauce

Once the onions are ready, add the baby spinach to the pan and cook for a few minutes until it just wilts. Toss in the chopped artichoke hearts and cook for another couple of minutes to warm them through. Then, stir in all the cream cheese, letting it melt gently into the vegetables. Follow that with most of the grated pecorino—stir it in until melted and luscious.

Next, pour in the double cream gradually, stirring to combine everything into a smooth sauce. Slowly add the reserved pasta water a bit at a time to thin the sauce to your preferred consistency; this tip ensures it clings beautifully to every pasta piece without being too thick or watery. Finish the seasoning with the remaining salt and freshly ground black pepper.

Step 4: Combine pasta and sauce, then bake it till bubbly

Drain the pasta and transfer it straight into your sauté pan with the spinach and artichoke sauce. Gently toss everything together to coat evenly, being careful not to break the pasta. Pour the mixture into a large casserole dish, and sprinkle the grated mozzarella over the top along with the remaining pecorino. Cover tightly with foil to keep moisture in and bake in a preheated oven at 180°C (350°F) for 20 minutes.

After the initial baking time, remove the foil and continue baking uncovered for another 10 minutes or until the cheese topping is golden and bubbling invitingly. Let it cool a bit before serving—this rest lets the sauce thicken slightly and makes scooping a breeze.

Top Tip

From my experience, nailing the texture of the sauce and pasta is what really turns this dish from good to unforgettable. Here are a few pointers to keep in mind as you cook.

Don't overcook the pasta: Taking it off the heat just before al dente means it finishes cooking in the oven with the sauce, preventing mushiness.
Reserve pasta water: That starchy water is your secret sauce lifter—add it slowly to control the perfect creaminess.
Low and slow on onions: Cook them gently with salt until translucent for natural sweetness that balances the richness.
Rest before serving: Let the bake cool for a few minutes out of the oven so the sauce isn’t runny and holds together well on your plate.

How to Serve Spinach Artichoke Pasta Bake Recipe

spinach artichoke pasta - Serving Suggestion

Garnishes

I love to sprinkle freshly chopped parsley over the top just before serving to add a pop of color and freshness. Sometimes, a little extra cracked black pepper or even a zest of lemon brightens up the richness perfectly and keeps things lively on the palate.

Side Dishes

This bake pairs beautifully with a crisp green salad dressed simply in lemon and olive oil, or some crunchy garlic bread for soaking up any extra sauce. Roasted cherry tomatoes on the side are another favorite of mine—it adds a juicy, sweet contrast.

Creative Ways to Present

For special occasions, I’ve tried making individual portions in small ramekins topped with mozzarella—everyone gets their own cheesy, bubbling dish right out of the oven. It’s super charming and adds a bit of flair when you’re entertaining.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the Spinach Artichoke Pasta Bake cool completely and then store it airtight in the fridge. It keeps really well for up to 3 days, and flavors tend to deepen overnight, making those next-day servings even better.

Freezing

This recipe freezes wonderfully! Just make sure to store it in a freezer-safe container with a tight lid. I usually freeze individual portions so I can reheat just what I need. It holds up well for up to 2 months without losing much of its creamy texture.

Reheating

To reheat, I prefer to use the oven at 175°C (350°F) to keep the topping nice and crisp—about 20 minutes covered with foil, then uncover for the last 5 to brown the cheese again. If you’re in a hurry, the microwave works too; just add a splash of water or cream to loosen the sauce as you heat it gently.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in this recipe?

Yes! Frozen spinach works well if fresh isn't available—just thaw and squeeze out excess moisture before adding it to the sauce to avoid watery results.

What type of pasta is best for Spinach Artichoke Pasta Bake Recipe?

Short pasta shapes like rigatoni, penne, or ziti are best since their shape holds onto the creamy sauce nicely, making every bite flavorful.

Can I make this recipe gluten-free?

Absolutely! Just choose gluten-free pasta varieties and confirm that all other ingredients, like cream cheese and cream, are gluten-free as well.

How can I make this Spinach Artichoke Pasta Bake Recipe dairy-free?

You can swap the cream cheese and cream for plant-based alternatives like cashew cream or coconut milk-based cream cheese substitutes, and use dairy-free mozzarella or omit the mozzarella topping altogether. The dish will still be delicious!

Final Thoughts

This Spinach Artichoke Pasta Bake Recipe has become a staple in my kitchen because it’s that perfect blend of comforting and fresh, creamy yet bright. I hope you enjoy making it as much as I do—it’s truly one of those dishes that brings people together around the table and makes everyone feel at home. Give it a try and see how easily it might become your new go-to for an easy weeknight dinner or entertaining guests!