Spinach Artichoke Pasta Bake
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We are total pasta lovers in our house. From spaghetti with just a bit of olive oil and Parmesan cheese to easy pasta bakes or even rigatoni with butternut squash, we like to have pasta at least once or twice a week. Of course, we try to change it up from time to time and try out a new recipe. I was dreaming of some spinach artichoke dip one night and decided to make a spinach artichoke pasta bake instead.
This pasta dish is so delicious and has all the flavor of the crave worthy dip. I add a little bit of Sriracha for a touch of spice to cut the creaminess. My kids pick around the vegetables from time to time but they love the pasta and sauce.
- 12 oz rigatoni or penne
- ½ Tbsp oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 3 Tbsp butter
- 3 Tbsp flour
- 2½ cups whole milk
- ½ tsp Sriracha
- ½ cup grated Parmesan cheese
- ½ cup shredded Pepper Jack cheese
- ½ cup shredded Swiss cheese
- 10 oz package of frozen, chopped spinach, thawed and squeezed of excess moisture
- 1 can artichoke hearts, roughly chopped
- 2 tsp lemon zest
- ½ cup shredded Mozzarella cheese
- ½ cup panko crumbs
- Bring a large pot of water to boil on the stove. Cook the pasta according to the package directions, subtracting 2 minutes from the time listed as al dente on the package. Drain and set aside.
- In a medium saucepan, heat oil over medium heat. Add the onion and garlic. Saute over medium heat until softened, about 5 minutes.
- Add butter to the pan. Once the butter melts, stir in flour and cook for 1 minute. Slowly whisk in milk. {You'll want to add the milk in stages letting the prior liquid absorb before adding more.} Let cook for 5 minutes or until the mixture starts to thicken. Stir in Sriracha, Parmesan cheese, Swiss cheese and pepper jack cheese.
- In a large bowl, mix together the spinach, artichokes and lemon zest. Add drained pasta and cheese sauce. Stir well to combine.
- Pour pasta mixture into a 3 quart casserole dish sprayed with nonstick cooking spray. Top with shredded Mozzarella cheese and panko crumbs.
- Bake at 375 degrees for 10 minutes or until bubbly.
I absolutely love this pasta dish! It is so cheesy and delicious. It is the perfect comfort food that you can also feel good about knowing it has some vegetables in the mix too. Sometimes I will make this on a Sunday evening and save it for later in the week when I know I will be busy. You can put everything together and keep in the refrigerator for a few days until you are ready to bake it.
If you love baked pasta dishes, be sure to check these out too.
Mmmm, I love Spinach and Artichoke ANYTHING! This looks to DIE for! Have you ever been to Artichoke in NYC? If not, you need to go on your next trip..seriously!
YUM! Pasta is such comfort food and this looks perfect! Thanks so much for sharing it…great photos, too! 🙂
~Kim
So delectable! That seems impressive.