The Story Behind the Skillet
I first made this spinach artichoke pasta for my grandson. He said it looked like “green stuff.” But he ate two big bowls. I still laugh at that. It’s now his favorite easy weeknight pasta.
This dish is special. It mixes a party dip with a cozy dinner. That’s why it matters. It turns a fun snack into a full, happy meal. What was your favorite food as a kid? Did you ever change your mind about it?
Why This Dinner Works
This is a true one pot vegetarian dinner. Well, one skillet pasta! You mix and broil in the same pan. Less washing up means more relaxing. That’s a win in my book.
It feels fancy but is simple. The creamy spinach artichoke pasta bake is rich and cheesy. The pasta water is the secret. It makes the sauce silky and helps it stick to the penne. *Fun fact*: The starch in pasta water is a cook’s best friend!
Let’s Talk Flavor & Feel
Doesn’t that smell amazing when the garlic hits the warm cream cheese? The spinach makes it hearty. The artichoke gives a little tang. It’s a warm hug in a dish.
For a little kick, add those green chiles. It’s optional but nice. This is why it matters. You can make it your own. Cooking should be fun, not strict. Do you like a little spice in your creamy dishes?
My Little Kitchen Tip
Press that spinach dry. Really squeeze it! I use my hands. Wet spinach will make your sauce watery. We want it creamy, not soupy.
And please, watch the broiler. It goes from golden to burnt in seconds. I’ve learned that the hard way. This trick makes your vegetarian pasta bake perfect every time.
Your Turn to Make It
This is your new 20-minute pasta recipe. Well, almost 20 minutes! It’s a quick vegetarian dinner that feels special. Perfect for busy nights.
Grab your skillet and try this cheesy spinach artichoke pasta. It’s a one skillet wonder. Will you make it this week? Tell me if you add the chiles. I love hearing your twists.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Penne pasta | 12 to 16 oz (340 to 450 g) | |
| Frozen spinach | 1 10-oz package (285 g) | Thawed and moisture pressed out |
| Artichoke hearts | 2 14-oz cans (400 g each) | Drained and roughly chopped |
| Cream cheese | 1 8-oz package (225 g) | Can substitute low-fat |
| Grated parmesan | 1 cup (100 g) | |
| Shredded mozzarella | 1 cup (100 g) | For topping |
| Garlic | 3 cloves | Minced |
| Pasta water | 1 cup | Reserved from cooking |
| Green chilies (optional) | 1 4-oz jar | Drained, for spice |
Instructions
Step 1: First, cook your penne pasta. Use lots of salty water, just like the sea. Save one cup of that starchy water before you drain it. That water is magic for your sauce later. This is the start of your easy weeknight pasta.
Step 2: Now, prep your veggies. Squeeze all the water from your thawed spinach. I use my hands and laugh at how green they get. Chop your artichoke hearts into friendly bites. (Squeezing the spinach dry is my hard-learned tip for a non-watery bake!).
Step 3: Let’s make the creamy sauce. In your big skillet, mix spinach, artichoke, cream cheese, parmesan, and garlic. Warm it until it’s all melty and wonderful. Doesn’t that smell amazing? This one skillet pasta sauce comes together so fast.
Step 4: Stir in your cooked pasta and that saved cup of pasta water. Top it all with mozzarella. Now, broil it just until golden and bubbly. Watch it closely! Do you broil with the oven door open or closed? Share below! Your spinach artichoke pasta bake is almost ready.
Step 5: Let your vegetarian pasta bake rest for five minutes. This helps the creamy spinach artichoke pasta set perfectly. Then, scoop it out warm. I love seeing that first cheesy pull. This one pot vegetarian dinner is always a hug on a plate.
Creative Twists
Add a drained can of white beans for extra protein. Swap the penne for a fun shape like campanelle or shells. Top with buttery breadcrumbs for a delightful crunch. Which one would you try first? Comment below!Serving & Pairing Ideas
This creamy spinach artichoke pasta bake is a full meal. I sometimes add a simple side salad with a lemony dressing. A slice of garlic bread is perfect for scooping up every last bit. For a fresh touch, garnish with chopped parsley or basil. Which would you choose tonight?
Keeping Your Pasta Bake Cozy
Let’s talk about keeping your spinach artichoke pasta bake delicious for later. Cool it completely before covering. It will keep in the fridge for about four days. You can also freeze it for up to three months. Just wrap it tightly.
I remember my first time freezing a casserole. I didn’t wrap it well. It got freezer burn! Now I use two layers of foil. Thaw it in the fridge overnight before reheating.
To reheat, add a splash of milk or water. Cover it with foil. Warm it in a 350°F oven until bubbly. This keeps your creamy spinach artichoke pasta bake from drying out.
Batch cooking this easy weeknight pasta is a lifesaver. It means a hot, comforting meal is always ready. That matters on busy days. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, a watery sauce. Always press your spinach very dry. I use a clean kitchen towel. It makes all the difference.
Second, bland flavor. Do not forget to salt your pasta water! It seasons the noodles from the inside. This simple step builds a tasty foundation for your one pot vegetarian dinner.
Third, burnt cheese under the broiler. I once walked away for a minute. What a mess! Now I never leave the oven. I watch it like a hawk. Getting these right builds your cooking confidence. It also makes the flavors in your vegetarian pasta bake sing. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best pasta to use for spinach artichoke pasta?
Short, sturdy shapes like penne or rigatoni are best. They hold the creamy sauce perfectly. Their nooks catch all the cheesy goodness. This makes every bite of your spinach artichoke pasta bake delightful. Avoid long, thin pasta like spaghetti for this recipe.
Can I make spinach artichoke pasta ahead of time?
Yes, you absolutely can! Assemble the whole dish but do not broil it. Cover and refrigerate for up to a day. When ready, let it sit out for 20 minutes. Then broil as directed. This makes it a fantastic quick vegetarian dinner option for planning ahead.
How do you keep baked pasta from drying out?
The key is that reserved pasta water. The starchy water helps create a silky sauce. Also, do not overbake under the broiler. Just melt the cheese. Letting it rest before serving also helps. This keeps your one skillet pasta wonderfully creamy.
What can I use instead of artichokes in this pasta?
Try chopped broccoli or asparagus. You could also use canned hearts of palm. They have a similar texture. Mushrooms are another great swap. This lets you customize your easy weeknight pasta based on what you have.
Can I make creamy spinach artichoke pasta without cream cheese?
You can. Use an equal amount of full-fat ricotta or mascarpone cheese. For a lighter version, blend cottage cheese until smooth. These swaps will still give you a rich, comforting cheesy spinach artichoke pasta. The texture will be slightly different but still tasty.
Is spinach artichoke pasta a main dish or a side dish?
It is a hearty main dish all on its own! It has veggies, pasta, and protein from the cheese. It is a complete one pot vegetarian dinner. You can serve it with a simple green salad or garlic bread if you like. Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy recipe as much as I do. It truly is a 20-minute pasta recipe that feels special. *Fun fact: artichokes are actually the bud of a thistle flower!*
Sharing food stories is one of life’s great joys. I would love to hear about your kitchen adventures. Have you tried this recipe? Tell me all about it in the comments below.
Happy cooking!
—Marina Caldwell
Creamy Baked Spinach Artichoke Pasta
Description
A rich and cheesy baked pasta combining the classic flavors of spinach and artichoke dip with tender penne for a comforting meal.
Ingredients
Instructions
- Pasta: Bring a pot of salted water to a boil then add penne pasta and cook until al dente (according to package instructions). When finished, reserve 1 cup pasta water and drain the rest.
- Prep: Thaw frozen spinach (in the microwave for 30 seconds), then press out as much moisture as possible. Drain and roughly chop artichoke hearts.
- Sauce: To a large oven-safe skillet, stir together spinach, artichoke, cream cheese, grated parmesan, and minced garlic. For a spicier pasta, optionally add drained green chiles. Heat over medium until cheese has melted, stirring often, then stir in the reserved pasta water.
- Broil Pasta: Stir in cooked pasta. Smooth the top, then sprinkle with shredded mozzarella. Set your oven to broil and cook until cheese has melted, about 2 to 3 minutes (watch closely while oven is on broil, it will burn quickly).
- Serve: Let rest for a few minutes then serve warm!
Notes
- Nutrition information is an estimate for one serving. For a creamier sauce, add a splash of milk or cream with the pasta water.