Name: Spinach and Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 350 g dry rigatoni pasta (about 4⅓ cups); 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 can artichoke hearts 390 g / 13.75 oz (drained weight 240 g / 8.5 oz), roughly chopped; 1 tub cream cheese 280 g / 8 oz (light cream cheese used); 60 g pecorino cheese, finely grated (¼ cup); 100 ml double cream (heavy cream) (½ cup); 125 g fresh mozzarella cheese, grated (just over ½ an 8oz ball); ½ teaspoon sea salt (divided in two parts); ¼ teaspoon freshly ground black pepper

There’s just something irresistibly cozy about this Spinach and Artichoke Pasta Bake Recipe – creamy, cheesy, and packed with bright flavors that come together in the most comforting way. It’s one of my go-to dishes when I want something hearty but still loaded with veggies.

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 and Artichoke Pasta Bake Recipe
Top Tip
How to Serve Spinach and Artichoke Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spinach and Artichoke Pasta Bake Recipe

Why You'll Love This Recipe

From the first time I made this bake, I knew it was a keeper. The blend of spinach and artichoke hearts wrapped in a luscious cheesy sauce turns a simple pasta dish into pure comfort food heaven. Plus, it’s surprisingly easy to put together — perfect for those busy evenings.

Rich and Creamy Flavor: The combination of cream cheese, pecorino, and mozzarella creates a sauce that’s both indulgent and deeply satisfying.
Vegetable-Packed: You get a hearty dose of spinach and artichokes, adding freshness and texture without heaviness.
Simple to Make: Easy steps that come together quickly, but feel like you spent hours in the kitchen.
Perfect for Leftovers: It reheats beautifully, making it an ideal dish to prep ahead or enjoy the next day.

Ingredients & Why They Work

The ingredients here are straightforward but thoughtfully chosen to balance creaminess, tang, and freshness. I always recommend using good-quality cheeses and fresh spinach to get the best 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 works wonderfully because its ridges hold up to the creamy sauce, but any short pasta you love will do just fine.
Olive Oil: Just a splash to gently soften the aromatics without overpowering them.
Onion: Finely chopped brown onion adds subtle sweetness as it cooks slowly.
Garlic: Fresh garlic is a must – it gives that unmistakable savory depth to the dish.
Baby Spinach: It wilts beautifully and adds a mild earthy flavor along with a pop of green.
Artichoke Hearts: Drained and roughly chopped, these add a lovely tangy contrast and great texture.
Cream Cheese: I like using light cream cheese to keep it a bit lighter, but full-fat will give a richer result.
Pecorino Cheese: Sharp and salty, it complements the creaminess perfectly.
Double Cream (Heavy Cream): Enriches the sauce, making it silky and luscious.
Fresh Mozzarella: Grated and sprinkled on top to create that golden, bubbly, cheesy crust.
Sea Salt & Black Pepper: Essential for seasoning and making everything pop.

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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

One of my favorite things about this Spinach and Artichoke Pasta Bake Recipe is how flexible it is. I often tweak it a bit depending on what I have on hand or who I’m cooking for — don’t be shy about making it your own!

Variation: I sometimes add cooked chicken or crispy bacon for added protein and flavor, which turns it into a full meal that everyone loves.
Vegetarian Twist: Just keep the cheese and veggies, and maybe add mushrooms or sun-dried tomatoes to amp up the umami.
Dairy-Free Option: Substitute cream cheese and cream with your favorite vegan alternatives and experiment with nutritional yeast for cheesiness.
Swap the Pasta: I’ve used penne, fusilli, and even gluten-free pasta with great results—just watch your cooking times.

Step-by-Step: How I Make Spinach and 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 Onion To Build Flavor

Heat a tablespoon of olive oil over medium heat and add your finely chopped onion with a pinch of sea salt. This helps draw out the moisture and sweetness. I like to cook mine gently for about 15 minutes until they’re translucent and springy – don’t rush here because the slow cooking brings out that lovely mellow base flavor.

Step 2: Garlic and Spinach Join the Party

Add your garlic next, cooking it for just about a minute so it doesn’t turn bitter. Then toss in the spinach and stir until it wilts down – this usually takes a minute or two. Once the spinach is ready, add the artichokes and give it a couple more minutes to heat through and marry those flavors.

Step 3: Melt The Cheeses Into a Dreamy Sauce

Now comes the fun part: spoon in your cream cheese and stir it until it melts, creating a creamy base. Then sprinkle in most of the pecorino cheese and keep stirring until it’s all melted and smooth. Slowly pour in the cream while stirring to get that silky texture. Gradually add reserved pasta water as needed to loosen the sauce – I find it helps everything cling to the pasta without being watery.

Step 4: Combine Pasta and Bake to Perfection

Once your pasta is cooked al dente (I always take it off a minute early), drain it but keep about half a cup of the cooking water. Toss the pasta in your creamy sauce so everything is evenly coated. Transfer the mixture into a large casserole dish, then sprinkle the remaining pecorino and grated mozzarella evenly on top.

Cover with foil and bake at 180°C/350°F for 20 minutes. After that, remove the foil and bake for a further 10 minutes until the cheese is golden and bubbling. Let it cool slightly before serving — this resting time helps the sauce thicken up and makes scooping each portion easier.

Top Tip

Over the years of making this bake, I’ve found little tricks that really boost the flavor and keep the texture spot-on. Trust me, these can save your bake from turning out dry or bland.

Onion Patience: Cooking your onion slowly until it’s just translucent adds natural sweetness that balances the tangy artichokes.
Reserve Pasta Water: This starchy water is a secret weapon to adjust your sauce’s consistency without watering down the flavor.
Don’t Skip the Resting: Let the baked pasta sit for 5-10 minutes before serving; it helps everything set nicely so you get neat slices rather than a soupy mess.
Cheese Variety: Mixing pecorino and mozzarella gives you that salty punch with gooey goodness. I’ve tried just one cheese before, and honestly, the combo is the star here.

How to Serve Spinach and Artichoke Pasta Bake Recipe

spinach artichoke pasta - Serving Suggestion

Garnishes

I like to finish mine with a few fresh basil leaves or some chopped parsley to add a burst of color and freshness. Sometimes, a sprinkle of red chili flakes gives it a little kick that’s surprisingly wonderful with the creamy sauce.

Side Dishes

This bake is quite rich, so I usually serve it with a crisp green salad dressed simply with lemon and olive oil or some roasted vegetables for an easy, balanced meal that feels a little lighter but still satisfying.

Creative Ways to Present

For gatherings, I’ve spooned this into small individual gratin dishes for personalized servings — it always impresses guests. And if you’re feeling festive, a dusting of smoked paprika on top before baking adds a beautiful smoky note and gorgeous color contrast.

Make Ahead and Storage

Storing Leftovers

Leftover pasta bake stays great in an airtight container in the fridge for up to three days. I usually portion mine out right away, so it’s easy to grab for lunch or dinner the next day without fuss.

Freezing

Freezing works really well too. Just cool it completely, then wrap tightly with foil or place in a freezer-safe container. When you’re ready to enjoy it, thaw overnight in the fridge before reheating to avoid drying out the sauce.

Reheating

I recommend reheating leftovers in the oven at 175°C (350°F) for about 15-20 minutes covered with foil to keep it moist. If you’re in a hurry, the microwave works, but be sure to add a splash of water or cream to keep the sauce creamy and not dried out.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh in the Spinach and Artichoke Pasta Bake Recipe?

Yes, you can substitute frozen spinach—just make sure to thaw and squeeze out excess moisture before adding it to ensure your sauce doesn’t get too watery.

What type of artichoke hearts is best for this recipe?

Jarred or canned artichoke hearts work perfectly. Just be sure to drain them well and give them a rough chop to blend nicely in the bake.

Can I make this recipe gluten-free?

Absolutely! Just swap the pasta for a gluten-free variety and double-check that any added ingredients, especially cheese, are gluten-free.

How do I prevent the pasta bake from drying out?

Keeping some pasta cooking water and gradually adding it to the sauce helps keep it moist. Also, covering the dish with foil while baking traps steam, preventing dryness. Finally, letting it rest a bit after baking helps the sauce thicken without getting dry.

Final Thoughts

This Spinach and Artichoke Pasta Bake Recipe holds a special place in my kitchen rotation because it’s like a warm hug on a plate. It’s approachable yet feels special, a perfect balance that always surprises me with how easy it is to deliver such a comforting meal. I’m confident you’ll have just as much fun making it and savoring every bite as I do. Give it a whirl, and don’t forget to savor every cheesy, creamy forkful!