Creamy Spinach Artichoke Pasta Bake: 5 Reasons You'll Adore It!
This creamy spinach artichoke pasta bake is a delightful dinner that combines the richness of cream cheese with the savory taste of artichokes and spinach. Perfectly baked with a golden cheese layer, it's a meal your family will cherish!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound penne pasta or your favorite pasta
- 2 cups frozen spinach thawed and drained
- 1.5 cups artichoke hearts chopped
- 1 medium red onion diced
- 4 cloves garlic minced
- 8 ounces cream cheese softened
- 1.5 cups vegetable broth low-sodium
- 3 cups mozzarella cheese shredded, divided
- 1 tablespoon olive oil
- 0.5 teaspoon crushed red pepper flakes optional, for heat
- to taste salt and pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add red onion and sauté for 5 minutes until translucent. Add garlic and cook for another minute.
- Add cream cheese to the skillet, stirring until melted. Pour in the vegetable broth, stirring until smooth and creamy.
- Mix in the chopped artichokes and spinach, combining well. Season with red pepper flakes, salt, and pepper. Stir in half of the mozzarella cheese until melted.
- In a 9x13 inch baking dish, combine the cooked pasta and sauce. Mix thoroughly to coat the pasta.
- Top with the remaining mozzarella cheese and bake for 20 minutes. Increase the oven temperature to broil for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Allow the dish to cool for a few minutes before serving. Enjoy the creamy goodness!
Notes
This dish can be prepared in advance and stored in the refrigerator for up to 2 days before baking. Simply add 10 minutes to the baking time if baking from cold.