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

There’s something incredibly comforting about this Spinach Artichoke Pasta Bake Recipe that feels like a warm hug on a plate. Creamy, cheesy, with bursts of tender spinach and artichokes – it’s a dish that turns any dinner into a little celebration.

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 remember making this Spinach Artichoke Pasta Bake Recipe on a chilly weekend, and it instantly became a family favorite. It’s the perfect blend of rich, tangy, and fresh flavors that feels indulgent but sneaks in some greens.

Effortless comfort food: It’s simple to prepare but delivers maximum flavor and satisfying creaminess.
Great for picky eaters: The cheesy sauce hides the spinach and artichokes perfectly, so nobody even notices they’re eating greens!
Flexible pasta choice: You can use rigatoni, penne, or any short pasta, making it easy to adapt based on what you have.
Perfect for meal prep or leftovers: It reheats beautifully, so you get tasty lunches or second dinners without fuss.

Ingredients & Why They Work

This combination of ingredients creates a creamy, cheesy sauce that’s balanced by the brightness of spinach and subtle tang from artichokes. It’s all about harmonizing texture and flavor while keeping things easy and accessible.

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: I love rigatoni for its ridges that hold onto sauce, but penne or fusilli work just as well.
Olive oil: A little to soften the onions and bring out their natural sweetness.
Brown onion: Adds a mild onion flavor when cooked low and slow – don’t rush this step!
Garlic: Just a bit for that aromatic lift, perfect to infuse the sauce.
Baby spinach: It wilts quickly, blending seamlessly into the creamy base while adding a fresh, green note.
Artichoke hearts: Drained and chopped, they deliver a lovely tender texture and subtle tang.
Cream cheese: Use light or full-fat depending on how rich you want the sauce; it melts beautifully creating that smooth base.
Pecorino cheese: Sharp and salty, it adds depth and umami to the dish.
Double cream: Adds silkiness and richness, making the sauce decadent.
Mozzarella cheese: For that bubbly, golden cheesy top that pulls you in.
Salt and pepper: Essential for balancing all the flavors – don’t skip!

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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

This pasta bake is incredibly adaptable. I often tweak it based on what’s in the fridge or what kind of creamy, cheesy mood I’m in – and you should too! It’s your dish, after all.

Vegetarian upgrade: I sometimes add sautéed mushrooms or sun-dried tomatoes for extra texture and flavor, which works beautifully alongside the spinach and artichokes.
Low-fat version: Swap double cream for half-and-half or use light cream cheese to lighten things up without sacrificing too much creaminess.
More greens: Feel free to toss in kale or Swiss chard if you want to boost the veggie factor – just sauté a bit longer to soften them.
Protein boost: Adding cooked diced chicken or bacon makes it a heartier one-dish meal perfect for busy weeknights.

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: Soften the Onions just Right

Start by heating a tablespoon of olive oil in a large sauté pan over medium-low heat. Add your finely chopped brown onion with a pinch of sea salt and cook slowly for about 15 minutes, stirring occasionally. You want the onions translucent and springy, not browned—that slow cooking unlocks their natural sweetness and sets the foundation for your sauce.

Step 2: Garlic and Spinach Join the Party

Toss in the chopped garlic and stir for just a minute until fragrant—don’t let it burn. Then add the baby spinach. It’ll wilt down quickly, practically disappearing into the pan, which is exactly what you want. Following the spinach, add the chopped artichoke hearts and cook for a couple more minutes to blend those flavors.

Step 3: Make the Creamy Sauce Base

Lower the heat and add all the cream cheese to the pan. Stir continuously until it melts into the veggie mix, creating a luscious, creamy base. Sprinkle in three-quarters of the grated pecorino and stir again. Slowly pour in the double cream while stirring to keep the sauce silky and smooth. Now comes a little magic—gradually add reserved pasta water to loosen the sauce to the perfect consistency, stirring constantly.

Step 4: Combine Pasta and Sauce

Cook your pasta according to the package instructions but take it off the heat a minute early; this prevents overcooking during baking. Save about half a cup of the pasta water before draining. Toss the pasta gently into the spinach-artichoke-cream sauce, making sure every piece is nicely coated. Season with the final salt and pepper and stir carefully.

Step 5: Bake Until Golden and Bubbling

Transfer everything into your casserole dish, spread evenly, then sprinkle the remaining pecorino cheese and grated mozzarella on top. Cover with foil and bake at 180°C / 350°F for 20 minutes. After that, remove the foil and bake for another 10 minutes to get that beautiful, bubbling golden crust. Let it cool for a few minutes before diving in—this helps the sauce set slightly, so every bite is pure comfort.

Top Tip

I’ve made this Spinach Artichoke Pasta Bake Recipe dozens of times now, and a few small adjustments always make it shine. Here’s what I’ve learned along the way to help you nail it every time:

Slowly cook the onions: Rushing this step means missing out on sweetness and depth that makes the sauce exceptional.
Reserve pasta water: It’s a secret weapon for adjusting sauce consistency without watering down flavor.
Don’t overcook pasta upfront: Taking it off heat a minute early means no mushy noodles after baking.
Rest before serving: Letting the bake cool slightly prevents scalding and lets flavors meld beautifully.

How to Serve Spinach Artichoke Pasta Bake Recipe

spinach artichoke pasta - Serving Suggestion

Garnishes

I love adding a sprinkle of freshly chopped parsley or basil on top—it adds a pop of color and a brightness that’s just irresistible. A quick drizzle of good-quality olive oil right before serving boosts that homemade freshness even more.

Side Dishes

Pair this pasta bake with a crisp green salad tossed in a simple vinaigrette or some roasted garlic bread for dunking. Both bring a nice contrast to the creamy casserole and round out the meal perfectly.

Creative Ways to Present

For a special occasion, I like to serve this in individual ramekins for a pretty presentation. Topping each with a little extra cheese and fresh herbs before broiling gives a bubbly, golden finish that wows guests every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they stay creamy and delicious for up to 3 days. Just make sure to cool the bake completely before refrigerating to keep the texture just right.

Freezing

This pasta bake freezes well too—I portion it out into freezer-safe containers before baking or after it cools. When you’re ready, thaw overnight in the fridge and bake as usual. The texture stays surprisingly close to fresh.

Reheating

My favorite way to reheat is in the oven at 175°C (350°F) for about 15 minutes to get the top crispy again. If you’re in a hurry, the microwave works, but you might lose some of that bubbly crust charm.

Frequently Asked Questions:

Can I use frozen spinach in this recipe?

Yes! Frozen spinach works well here—just thaw and squeeze out excess water before adding to the sauté pan to avoid a watery sauce.

What type of pasta is best for this bake?

Short, ridged pasta like rigatoni, penne, or fusilli hold the sauce beautifully and give the best texture.

Can I make this recipe vegan?

To veganize this dish, swap cream cheese and double cream for vegan versions or cashew cream, and use vegan cheese alternatives. Keep in mind textures will differ.

How long does this pasta bake keep in the fridge?

Stored in an airtight container, this pasta bake stays fresh for up to 3 days in the fridge.

Final Thoughts

This Spinach Artichoke Pasta Bake Recipe feels like a warm kitchen hug every time I make it. It’s my go-to when I want something fuss-free but deeply satisfying, and I honestly can’t recommend it enough. So grab your pasta and cheese, let’s make magic in the oven – you’re going to love it!