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 recommended); 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 390g can artichoke hearts (drained weight 240g, roughly chopped); 1 x 280g tub light cream cheese; 60 g pecorino cheese, finely grated (¼ cup); 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 of an 8oz ball); Remaining pecorino cheese (15 g, about ¼ of the 60 g used in sauce)

It’s hard to beat a cozy, creamy pasta dish that feels like a big, warm hug on a plate. This Spinach Artichoke Pasta Bake Recipe combines tender pasta with a luscious spinach and artichoke cheese sauce that melts beautifully in the oven—trust me, it’s a game-changer.

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

This bake has become my go-to comfort dinner because it’s super flavorful, easy to prep, and has a beautiful creamy texture that always impresses guests—without feeling too heavy or complicated.

Richly Creamy Goodness: The combo of cream cheese, cream, and pecorino makes the sauce smooth and indulgent without being overpowering.
Veggie-Packed: Baby spinach and artichokes add a fresh, slightly tangy bite that balances all the cheesy richness perfectly.
Comfort Food Made Simple: It’s a one-dish bake that comes together quickly, making it great for weeknights or casual entertaining.
Customizable: You can easily swap out pasta shapes, cheeses, or add extra spices to make it your own.

Ingredients & Why They Work

This Spinach Artichoke Pasta Bake Recipe shines because the ingredients play off each other so well—creamy, tangy, and hearty all at the same time. I like to shop for fresh baby spinach and good quality canned artichokes because they really make a difference in flavor and texture.

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 ideal since its ridges catch the sauce perfectly, but penne or ziti would also work well.
Olive oil: Needed to sauté onions and garlic, which build your flavor base from the start.
Brown onion: Sweet and mellow after long cooking, it adds depth without overpowering the other flavors.
Garlic: Freshly minced garlic gives a fragrant punch—don’t skip it!
Baby spinach: Wilts down beautifully, adding earthiness and vibrant green color to the dish.
Artichoke hearts: I prefer canned drained and chopped, as they’re tender and slightly tangy, balancing the richness.
Cream cheese: Light or full-fat works, but cream cheese adds that signature silky texture to the sauce.
Pecorino cheese: This sharp, salty cheese enhances the sauce’s flavor profile wonderfully.
Double cream: Adds richness and smoothness to the sauce, creating that luscious mouthfeel.
Fresh mozzarella cheese: Melts on top to give the bake a golden, gooey crust.
Sea salt and black pepper: Critical for seasoning, make sure to taste and adjust to your liking.

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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 switching up this Spinach Artichoke Pasta Bake Recipe depending on what I have on hand or my mood. It truly invites personalization, whether that’s by adding a spicy kick or making it vegetarian-friendly.

Variation: One time I added a pinch of chili flakes for some heat, and it completely transformed the dish with just a little zing.
Protein Boost: Adding cooked chicken or sausage makes it a fantastic one-dish meal for a hearty dinner.
Cheese Swap: Try swapping pecorino for parmesan or a vegan cheese for a dairy-free version.
Seasonal Touch: Fresh herbs like basil or thyme sprinkled on top before baking really brighten the flavors.

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: Building Flavor with Onions and Garlic

Start by heating a tablespoon of olive oil in a large sauté pan over medium heat. Add the finely chopped brown onion along with a pinch of sea salt to help it sweat gently. Cook for about 15 minutes, stirring occasionally, until the onion is translucent and tender without browning—this slow cooking brings out a lovely sweetness. Toss in the garlic and cook for just a minute more so it softens but doesn’t turn bitter.

Step 2: Cooking Pasta Just Right

While your onions and garlic are doing their thing, cook your pasta according to the package directions, but be sure to take it off the heat a minute early. This prevents overcooking since the pasta will finish cooking in the oven bake. Before draining, scoop about half a cup of the starchy pasta water and set it aside—that’s your secret weapon for creating a silky sauce that clings perfectly to each bite.

Step 3: Adding Spinach and Artichokes

Return to the pan with onions and garlic and add the baby spinach. Stir it occasionally until it just wilts down—this should only take a minute or two. Then, fold in the chopped artichoke hearts and let everything cook together for another couple of minutes, allowing their flavors to mingle.

Step 4: Creating the Creamy Sauce

Next, add the cream cheese to the pan and stir until it melts fully into the veggie mixture, creating a creamy base. Sprinkle in about ¾ of the grated pecorino cheese and keep stirring until that melts too. Slowly pour in the double cream, stirring constantly to keep the sauce silky smooth. Now pour in some of that reserved pasta water bit by bit—this loosens the sauce and helps it cling to the pasta without getting gluey. Finish seasoning with the remaining salt and freshly ground black pepper.

Step 5: Combining and Baking

Drain your pasta and gently toss it in the creamy spinach and artichoke sauce, making sure every piece is coated. Transfer everything into a large casserole dish and cover the top evenly with the grated mozzarella and the remaining pecorino cheese. Cover with foil and bake in a preheated oven at 180°C / 350°F for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is beautifully golden and bubbling. Let it rest for a few minutes before serving.

Top Tip

After making this recipe several times, I learned a few little tricks that really make a difference so your Spinach Artichoke Pasta Bake Recipe turns out perfectly every time.

Don’t Overcook the Pasta: Taking the pasta off the heat a minute early ensures it won’t become mushy after baking—trust me, this step saves you from disappointment.
Reserve Pasta Water: That starchy water helps loosen the sauce naturally—add little by little so it doesn’t get watery.
Season in Layers: Adding salt at the onion cooking stage and then again at the end helps build balanced flavor.
Let It Rest: After it comes out of the oven, give it a few minutes before serving so the sauce thickens just right and you avoid any messy runniness.

How to Serve Spinach Artichoke Pasta Bake Recipe

Spinach Artichoke Pasta - Serving Suggestion

Garnishes

I usually sprinkle some freshly chopped parsley or basil on top to add a bit of freshness and color contrast to the creamy, golden cheese. A little extra cracked black pepper on top never hurts either—it adds a nice finishing touch.

Side Dishes

This pasta bake pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted vegetables or garlic bread work well too if you want something heartier alongside.

Creative Ways to Present

For dinner parties, I like to serve this bake in individual ramekins—it looks elegant and guests appreciate having their own cheesy portion. You could also add a drizzle of high-quality olive oil or a sprinkle of toasted pine nuts for a nice crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it stays great for 3 to 4 days. Just make sure to let it cool completely before refrigerating to keep the texture intact.

Freezing

I’ve frozen this pasta bake successfully by portioning it into freezer-safe dishes before baking. When ready to enjoy, thaw overnight in the fridge, then bake covered until warmed through and bubbly. It’s a real lifesaver for busy weeks!

Reheating

To reheat, I cover the dish with foil and heat it in a 350°F oven for 15–20 minutes until warmed through. This helps keep the cheese melty without drying out the pasta.

Frequently Asked Questions:

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

Yes! You can substitute frozen spinach if that’s what you have on hand. Just be sure to thaw and drain the spinach really well before adding it to the sauce to avoid excess moisture in the bake.

What’s the best pasta shape to use for Spinach Artichoke Pasta Bake Recipe?

Short, ridged pasta like rigatoni, penne, or ziti works best because their shapes hold onto the creamy sauce nicely, giving you a perfect bite every time.

Can I make this recipe dairy-free or vegan?

You can! Swap cream cheese and cream for plant-based alternatives like cashew cream or dairy-free cream cheese, and use a vegan mozzarella substitute. Just keep in mind these swaps might slightly alter the flavor and texture.

How do I prevent the pasta bake from becoming watery?

Make sure to reserve only a small amount of the pasta water to add to the sauce, and don’t overcook the pasta before baking. Also, letting the casserole rest a few minutes after baking helps the sauce thicken nicely.

Final Thoughts

This Spinach Artichoke Pasta Bake Recipe feels like a homey, indulgent treat that’s easy enough for any weeknight, yet special enough for company. Whenever I make this dish, the creamy sauce and tender pasta get rave reviews—and I love that it sneaks in some greens. Give it a go and I’m sure you’ll find it becomes one of your favorite comfort food staples too.