Cheesy Spinach-Artichoke Pasta Bake
A gooey, ultra-comforting pasta bake.
Serves6 to 8
Prep15 minutes
Cook20 minutes to 25 minutes
What happens when you cross spinach-artichoke dip with baked pasta? You get this gooey, ultra-comforting cheesy spinach-artichoke pasta bake. While I’d gladly sit down with chips and a bowl of dip and call it dinner, this pasta bake feels a bit more civilized and just as satisfying. It’s packed with tender spinach, marinated artichokes, melty mozzarella cheese, and creamy dollops of ricotta. Plus, a pinch of red pepper flakes adds punch and fresh lemon juice lends brightness. Bring the whole skillet to the table for a meal that’s guaranteed to be well-received.
@thekitchn What happens when you cross spinach-artichoke dip with baked pasta? You get this gooey, cheesy, ultra-comforting dish. 🤩 Find the recipe at the link in our bio! #pastarecipes #easyrecipes #spinachartichoke #pastabake #easydinners #dinnerrecipes ♬ original sound – The Kitchn
Marinated Artichokes Deliver Big Flavor with Little Effort
Artichokes come in many forms at the grocery store, but marinated, quartered artichoke hearts are easily my favorite. The oil they’re marinated in is full of herbs and spices, along with a touch of vinegar, which the artichokes absorb. They’re packed with so much flavor, you barely need to do anything. So when you’re adding these artichokes to pasta, you don’t have to dig around your spice cabinet as much — they’re a simple, foolproof way to build flavor.
Pantry Pasta is Sheela Prakash‘s monthly column of easy, accessible pasta recipes. You’ll discover a new, inspired recipe each month that takes advantage of grocery staples and highlights one pantry hero. Follow along and grab all the recipes here.
Cheesy Spinach Artichoke Pasta Bake Recipe
A gooey, ultra-comforting pasta bake.
Prep time 15 minutes
Cook time 20 minutes to 25 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 1 pound
dried short pasta, such as cavatappi or campanelle
- 4 cloves
garlic
- 1 pound
fresh mozzarella cheese
- 2 ounces
Parmesan cheese (1 cup firmly packed freshly grated or 2/3 cup store-bought grated)
- 2 (12-ounce) jars
marinated, quartered artichoke hearts
- 2 tablespoons
olive oil
- 10 ounces
baby spinach (about 10 packed cups)
- 1/2 teaspoon
red pepper flakes
- 1/2
medium lemon
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1 (15 to 16-ounce) container
whole-milk ricotta cheese (about 2 cups)
Instructions
Bring a large pot of salted water to a boil. Meanwhile, mince 4 garlic cloves. Cut 1 pound fresh mozzarella cheese into 1/2-inch cubes (about 3 cups). Finely grate 2 ounces Parmesan cheese (about 1 packed cup), or measure out 2/3 cup store-bought grated. Drain 2 jars marinated artichoke hearts.
Add 1 pound dried short pasta to the boiling water and cook according to package directions for 2 minutes less than al dente, 4 to 5 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta. Meanwhile, arrange a rack 6 to 8 inches from the broiler element and heat the broiler to high.
Heat 2 tablespoons olive oil in a large broiler-proof skillet (12-inches or larger) over medium-high heat until shimmering. Add the artichoke hearts in a single layer. Cook, stirring occasionally, until browned in spots, about 5 minutes. Add 10 ounces baby spinach, a few handfuls at a time, and cook until just wilted, 2 to 4 minutes. Add the garlic and 1/2 teaspoon red pepper flakes and sauté until fragrant, about 30 seconds more. Remove from the heat.
Add the pasta and pasta water, half of the mozzarella, half of the Parmesan, the juice of 1/2 medium lemon (about 1 1/2 tablespoons), 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Stir to combine.
Dollop 1 container whole-milk ricotta cheese evenly over the mixture and gently stir the pasta, keeping a few large pockets of ricotta here and there. Spread the mixture into an even layer and sprinkle with the remaining mozzarella and Parmesan cheeses.
Broil until the artichokes are browned slightly and the cheese is melted and browned in spots, 4 to 6 minutes.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.