This easy and delicious spinach artichoke baked pasta is perfect for any holiday gathering! The creamy sauce and cheesy pasta are the perfect combination.
Plus, this dish is so easy to make - you can have it ready in no time. Your guests will love this tasty side dish!
Serve as a side to Dutch Oven Turkey Breast, Maple Bourbon Glazed Ham, Air Fried Turkey Breast, Baked Sweet Potato Slices, and Ocean Spray Cranberry Relish.
Why You Will Love This Recipe
This easy and delicious spinach artichoke baked pasta is perfect for any holiday gathering! The creamy sauce and cheesy pasta are the perfect combination. Plus, this dish is so easy to make – you can have it ready in no time. Your guests will love this tasty side dish!
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Ingredients
This delicious side dish combines to favorites. Combine the classic flavors a warm Spinach Artichoke Dip with the creamy cheesy classic goodness of Macaroni and Cheese for the ultimate comfort food. This gourmet macaroni and cheese is sure to be a star on your next Holiday menu.
- Dry elbow macaroni pasta
- Milk
- Heavy cream
- Cream Cheese, softened to room temperature.
- Baby Spinach, fresh and rough chopped.
- Marinated Artichokes, drained and chopped up.
- Cheddar Cheese, shredded
- Panko breadcrumbs, the herbed ones are even better than the plain.
- Butter, melted
- Parsley, fresh chopped
- Garlic powder
- Sea Salt
- Cracked Black Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Spinach Artichoke Baked Pasta
Preheat your oven to 400 F. Lightly grease a 3 to 4 quart casserole and set aside. While the oven is preheating, heat a pot of lightly salted water over high heat and prepare the pasta according to the package directions, cooking 1 - 2 minutes LESS than the instructions or al dente (Pasta will continue to cook during the casserole baking time).
Drain the pasta, reserving 1 cup of the cooking liquid, but do not rinse the pasta. Return the pasta to the cooking pot with the 1 cup of reserved cooking water.
Step 1. Mix the Ingredients
Add the milk, heavy cream, and cream cheese to the pot of pasta and the 1 cup of cooking water. Stir gently until the cream cheese melts.
Add the baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper to taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Top and Bake Casserole
Transfer to the prepared casserole dish. In a small bowl stir together the Panko crumbs, melted butter, garlic powder, and fresh parsley.
Sprinkle the Panko topping over the the casserole. Bake until the pasta is hot and bubbly and topping is golden brown, about 15 minutes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve this baked pasta side dish with Dutch Oven Turkey Breast and Ocean Spray Cranberry Orange Relish, and our very retro Orange Fluff Salad. We have some additional Holiday side dishes that would be perfect for completing your Holiday meal also.
Take a look also at our Gouda Au Gratin Potatoes, Baked Brie with Cranberries, Baked Sweet Potato Slices, Sauteed Spinach and Onions, and for a delicious dessert, Pecan Upside Down Bundt Cake.
Variations
Artichokes and spinach are the stars of this gourmet macaroni and cheese recipe, but you can change them. Some ideas are:
- Asparagus Macaroni and Cheese- instead of the artichokes and spinach, chop up fresh asparagus.
- Boursin Herbed Macaroni and Cheese - use a package of Boursin herbed cheese spread instead of the cream cheese for a flavor burst of creamy garlicy gourmet mac n cheese dish.
Equipment
You will want a nice 3 to 4 quart oven safe casserole dish. A few options are:
Storage
Store any left over macaroni and cheese in a plastic container for up to 5 days.
Tips for Success
- Cook your pasta until al dente, or quite firm to bite, not completely soft and limp.
Frequently Asked Questions
Al dente is a term that is used all the time when we're talking about pasta and describes the ideal consistency of pasta when it's been cooked. The literal translation of the phrase is 'to the tooth' because pasta that is perfectly al dente will be quite firm to bite, not completely soft and limp.
Pasta is al dente when it feels tender with some resistance but no crunch.
Yes, store in a freezer safe container for up to three months. Defrost overnight in the refrigerator on on your counter before reheating.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Spinach Artichoke Mac n Cheese
Equipment
Ingredients
- 12 oz Elbow Macaroni pasta
- 1 cup Milk
- ½ cup heavy cream
- 8 oz cream cheese
- 2 cups baby spinach chopped
- 8 oz marinated artichoke chopped
- 1½ cups cheddar cheese shredded
- 1 cup Panko breadcrumbs
- 2 tablespoon melted butter
- ¼ cup parsley chopped
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400° F. Grease a 3 quart oven safe casserole baker. Set aside.
- While oven is preheating, heat a large pot of lightly salted water over hight heat and prepare the pasta according to package directions, cooking 2 minutes less than al dente. (pasta will continue to cook during baking phase).12 oz Elbow Macaroni pasta
- When pasta is finished cooking, reserve 1 cup of the cooking liquid and drain the rest. Do NOT rinse the pasta. Return cooked pasta to the cooking pot and add the cup of cooking water back to the pot.
- Add reserved milk, heavy cream, and cream cheese to the pot of cooked pasta. Stir gently until the cream cheese melts.1 cup Milk, ½ cup heavy cream, 8 oz cream cheese
- Add baby spinach, chopped artichokes, and shredded cheddar cheese. Stir to combine. Add salt and pepper to taste.2 cups baby spinach, 8 oz marinated artichoke, 1½ cups cheddar cheese, black pepper, salt
- Transfer to the prepared baking dish.
- In a small bowl stir together the Panko breadcrumbs, melted butter, chopped parsley, and garlic powder. Sprinkle the breadcrumb topping over the casserole.1 cup Panko breadcrumbs, 2 tablespoon melted butter, ¼ cup parsley, 1 teaspoon garlic powder
- Bake until the pasta is hot and bubbly and the topping is golden-brown, about 15 minutes.
Nutrition
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