Easy Spinach Artichoke Pasta
This post may contain affiliate links. If you make purchase after clicking a link, I may receive a commission at no extra cost to you.
Creamy, cheesy, and loaded with spinach and artichokes, this Spinach Artichoke Pasta recipe is an easy weeknight meal that’ll have the whole family coming back for seconds! It’s perfect whenever you’re craving a soul-satisfying casserole that tastes just like your favorite spinach artichoke dip.
Perfect on Meatless Monday, for potlucks, or for dinner on busy weeknights, this spinach artichoke pasta recipe is a tasty twist on my favorite dip.
A reader emailed me to tell me that she’d been making my Spinach Artichoke Alfredo Dip but thinned the dip to make it into a sauce and used it over pasta.
I gave it a try, and boy, was it good! I made a few more adjustments, and this Spinach Artichoke Pasta recipe is the result.
This recipe is so easy! I don’t usually like to use jarred sauces, but a jar of Alfredo sauce does most of the work for this recipe. And, when it’s jazzed up like this, it’s so good Ya’ll!
Why You’ll Love Spinach Artichoke Pasta
- Easy Recipe: This dish comes together with just a few simple steps, making it perfect for quick weeknight dinners.
- Great for Busy Nights: No fuss, no stress! Just pop it in the oven and let it do the work. It’s perfect for a dinner table full of hungry folks!
- Comfort Meal: Warm, comforting, and packed with flavor, this is one meal the whole family will love.
Ingredients for Spinach Artichoke Pasta
- Cloves of Garlic: A few garlic cloves, minced up nice and small, add a bold, savory kick to the dish.
- Frozen Spinach: A package of frozen spinach works great here.
- Artichoke Hearts: A can or jar of artichoke hearts, drained and chopped.
- Jar of Alfredo Pasta Sauce: This creamy pasta sauce is the base of your cheesy sauce.
- Mozzarella Cheese: You’ll need some shredded mozzarella cheese, divided up so you can mix some in the sauce and save the rest for topping.
- Parmesan Cheese: A little Parmesan cheese makes everything taste fancier and adds a salty, nutty bite to the creamy cheese sauce.
- Cream Cheese: Softened, traditional cream cheese makes this dish extra rich and smooth.
- Milk: A splash of whole milk (or heavy cream for a richer version) helps thin out the sauce.
- Rotini Pasta: A whole box of rotini pasta, cooked to al dente will hold the creamy cheese sauce together.
How to Make Spinach Artichoke Pasta
- Preheat the Oven: Set your oven to 350 degrees so it’s ready to go.
- Prepare the Spinach: You can cook the frozen spinach in the microwave according to package directions. Make sure to take it out one minute early. Or, if you’d rather, just thaw it completely. Once it’s ready, squeeze out the excess moisture so your creamy sauce stays thick and rich.
- Mix Everything Together: In a 2-quart baking dish, stir together all the ingredients—except for ¼ cup of the mozzarella cheese. Make sure the cream cheese is at room temperature so it blends in nice and smooth.
- Bake: Pop the dish into the preheated oven and bake for 30 minutes, or until the cheese is all melty and bubbling.
- Add More Cheese: Take the dish out and sprinkle on the rest of the mozzarella cheese. Put it back in the oven for just a couple of minutes to give it a perfect golden brown finish.
- Serve Warm: Let it sit for a minute, then scoop it onto plates while it’s still hot.
- Cook the pasta until it’s al dente because it will cook a bit more once in the oven.
- Squeeze the cooked spinach by hand or put it into a strainer and press down on it with a small plate or wooden spoon. You can also use a citrus press.
- Use plain Alfredo sauce, since there’s already plenty of garlic in this recipe. You don’t need roasted garlic, 4-cheese, or any other varieties.
- Add more milk if you like the sauce a bit thinner, less milk if you like it thicker. Keep in mind the pasta will absorb some liquid while in the oven.
- You can make this dish ahead of time and then pop it into the fridge until you’re ready to eat. Allow for a bit more cooking time if it goes into the oven cold.
- When reheating this dish, you may want to add a touch more milk to help it get nice and creamy again.
Recipe Variations
- Add Chicken: Add leftover grilled or rotisserie chicken to the pasta dish before baking.
- Switch Up the Cheese: Gouda, Swiss, and even cheddar are all tasty options. Use pepper jack cheese if you like a bit of spice. Swap out ricotta instead of cream cheese for a more Italian style flavor.
- Bacon: Add crumbled bacon to the casserole.
- Toppers: Top the casserole with crispy fried onions or panko breadcrumbs for a little extra crunch.
- Up the Spice: A few red pepper flakes will add a bit of a kick to this baked spinach artichoke pasta.
- Switch Out the Pasta: Feel free to swap the pasta out for any of your favorite favorite pasta shapes. You can use gluten free pasta, penne pasta and even spaghetti squash!
Ways to Serve Spinach Artichoke Pasta
- With Garlic Bread: Warm, buttery slices of garlic bread are the perfect addition to this main course.
- Italian Side Salad: A side salad with Italian dressing goes wonderfully with pasta.
- Served With Protein: Want to add some extra heartiness? Serve this pasta alongside grilled or baked chicken.
- Side of Roasted Veggies: Keep things fresh by adding some roasted broccoli or asparagus to your plate.
How to Store Leftovers
To store leftovers of your creamy spinach artichoke pasta, let it cool down to room temperature first. Then, scoop it into an airtight container and pop it in the fridge.
It’ll stay fresh for about 3 to 4 days. When you’re ready to eat it again, warm it up in the microwave or in a large saucepan over medium-high heat. Add a splash of whole milk or vegetable broth to reconstitute the sauce.
If you want to freeze it, wrap it up tight and store it for up to 2 months.
Frequently Asked Questions
Is this spinach and artichoke pasta with cream cheese easy?
Is this spinach and artichoke pasta vegetarian?
Can this spinach and artichoke pasta be made in the crockpot?
Is spinach artichoke pasta healthy?
Well, there’s good nutrition from spinach and artichokes, but there’s also a lot of cheese and cream in this recipe. It’s not low-fat or low-carb, so enjoy it in moderation if you’re worried about the calories or fat content.
Spinach Artichoke Pasta
Ingredients
- 4 Cloves garlic minced
- 10 Oz package frozen spinach
- 14 Oz can or jar artichoke hearts drained and chopped
- 15 Oz jar alfredo pasta sauce
- 1-1/4 Cups shredded mozzarella cheese divided (1 cup mixed in and 1/4 cup to top the pasta with)
- 1/3 Cup grated Parmesan cheese
- 8 Oz cream cheese softened
- 1/4 - 1/2 Cup milk depending on how thin/thick you like your pasta sauce to be
- 16 Oz box rotini pasta (or use your favorite pasta shape) Cooked
Instructions
- Preheat your oven to 350 degrees.
- Cook the frozen spinach in the microwave per the package instructions, subtracting a minute from the total cook time OR thaw it completely and don’t cook it in the microwave. Squeeze off the liquid from the spinach either by hand, or by placing it in a colander and pressing it down with a spoon or your fingers.
- In an 2 quart baking dish, combine all your ingredients - reserving ¼ cup of mozzarella cheese.
- Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Remove, and sprinkle on remaining ¼ cup of cheese. Put it back in the oven for a couple of minutes for the cheese to melt. Serve warm.
