Spinach & Artichoke Pasta Bake with Mozzarella is a creamy, cheesy, and comforting casserole that combines tender pasta with sautéed spinach, marinated artichokes, and a luscious cheese sauce. Inspired by the classic spinach and artichoke dip, this baked pasta version transforms the flavors into a hearty, crowd-pleasing main dish. Perfect for family dinners or potlucks, it’s an easy way to enjoy a creamy vegetable-packed meal that everyone will love.

Why I Love This Recipe

I love this recipe because it’s indulgent yet satisfying. The creamy sauce hugs every piece of pasta while the mozzarella melts beautifully on top, creating a golden, bubbly crust. It’s a perfect combination of creamy, savory, and slightly tangy flavors from the artichokes that makes every bite irresistible.

Why This Is a Must-Try Dish

This dish is a must-try because it elevates simple ingredients into a comforting and elegant meal. It’s a great way to sneak vegetables like spinach and artichokes into a dish that even picky eaters will enjoy. The baked topping adds a cozy, homey feel that makes it perfect for sharing with friends and family.

Recipe Overview

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Calories (Approx.): 450 per serving
Course: Main Course
Cuisine: Italian-American

Ingredients

For the Pasta Bake:

• 12 oz penne or rigatoni pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese, plus extra for topping
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Red pepper flakes (optional, for a little heat)

Cooking Directions

Cook the Pasta
Preheat the oven to 375°F (190°C). Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Prepare the Vegetables
Heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant. Add spinach and cook until wilted, then stir in chopped artichokes. Season with salt, pepper, and Italian seasoning.

Make the Creamy Sauce
In a mixing bowl, combine cream cheese, sour cream, milk, Parmesan, and 1 cup mozzarella. Mix until smooth.

Combine Pasta and Sauce
Add cooked pasta to the skillet with spinach and artichokes. Pour the creamy sauce over the top and stir until pasta is evenly coated.

Assemble and Bake
Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle extra shredded mozzarella on top. Bake in preheated oven for 20–25 minutes until the cheese is melted and bubbly and the top is lightly golden.

Step-by-Step Preparation Method

Step 1: Cook Pasta
Boil pasta until al dente, drain, and set aside.

Step 2: Sauté Vegetables
Heat olive oil, sauté garlic, add spinach and artichokes, and cook until tender.

Step 3: Prepare Creamy Sauce
Mix cream cheese, sour cream, milk, Parmesan, and mozzarella until smooth.

Step 4: Combine Pasta and Sauce
Mix cooked pasta with vegetables and creamy sauce until evenly coated.

Step 5: Bake
Place pasta mixture in a baking dish, top with mozzarella, and bake at 375°F for 20–25 minutes until bubbly and golden.

How to Serve This Recipe

Serve hot straight from the oven, paired with a crisp green salad or garlic bread for a complete meal. Garnish with fresh basil or parsley for added freshness and color.

Recipe Tips

• For extra flavor, add a splash of white wine to the skillet when sautéing vegetables.
• Use fresh mozzarella for a creamier melt.
• If using frozen spinach, thaw and squeeze out excess water before cooking.
• Make ahead: assemble the pasta bake and refrigerate for up to 24 hours before baking.

Variations

• Protein Addition: Add cooked chicken, Italian sausage, or shrimp for a protein boost.
• Cheese Swap: Use fontina or Gruyère for a richer cheese flavor.
• Vegetable Mix: Include mushrooms, sun-dried tomatoes, or roasted red peppers.
• Spicy Version: Add red pepper flakes or a dash of hot sauce to the creamy sauce.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
• Freezing: Assemble unbaked pasta in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra 10–15 minutes to cooking time.

Special Equipment Needed

• Large pot for pasta
• Large skillet for sautéing vegetables
• Mixing bowl for sauce
• 9×13-inch baking dish

Frequently Asked Questions

Can I use other types of pasta?
Yes, rigatoni, fusilli, or penne all work well.

Can I make it vegetarian?
Yes, this version is vegetarian, but you can add chicken or sausage if desired.

Can I use jarred artichokes?
Yes, canned or jarred artichokes work. Just drain and chop before using.

Can I prepare it ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.

Conclusion

Spinach & Artichoke Pasta Bake with Mozzarella is a creamy, cheesy, and comforting dish that’s perfect for weeknight dinners or entertaining. Packed with vegetables, creamy sauce, and melted mozzarella, it’s a crowd-pleaser that’s easy to make and full of flavor. Its versatility and ease of preparation make it a must-try for any pasta lover.