This easy and delicious Creamy Spinach Artichoke Baked Pasta is perfect for any holiday gathering! The creamy sauce and cheesy pasta are the perfect combination, making it a comforting dish, much like a hearty Rotel Mac n Cheese.
Why You'll Love This Spinach Artichoke Baked Pasta
This easy and delicious spinach artichoke baked pasta is perfect for any holiday gathering! The creamy sauce and cheesy pasta are the perfect combination.
- Rich and creamy comfort food: The combination of creamy béchamel sauce, tender spinach, and savory artichoke hearts creates a hearty and satisfying dish that's perfect for a cozy night in.
- Versatile and customizable recipe: You can easily customize this recipe to your liking by adding different cheeses, meats, or vegetables. For a more vegetarian-friendly option, try substituting the ground beef with tofu or lentils.
- A crowd-pleasing dish: This casserole is always a hit at potlucks and parties. The cheesy, flavorful filling is sure to please even the pickiest eaters.
Ingredients Overview
This delicious baked spinach artichoke pasta casserole combines two favorites. You get the classic flavors of 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.
- Artichokes - Marinated or unmarinated, drained and chopped up.
- Cheddar Cheese - Shredded.
- Panko breadcrumbs - Herbed variety is even better than the plain.
- Butter - Melted.
- Parsley - Fresh chopped.
- Garlic powder
- Sea Salt
- Black Pepper - Fresh ground.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Baked Spinach Artichoke 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).
Combine The Cooked Pasta With Artichokes And Spinach
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.
- 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.
Bake The Spinach Artichoke Pasta 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.
Serving Suggestions
Transform your weeknight dinners with Baked Spinach Artichoke Pasta Casserole, a culinary masterpiece that harmonizes the comforting richness of béchamel sauce with the fresh, vibrant flavors of spinach and artichoke hearts.
Serve this warm, decadent delight as a main course or a side dish, creating an atmosphere of culinary comfort and satisfaction.
More Delish Recipes
- Easy Instant Pot Mac and Cheese
- Italian Charcuterie Board
- Cajun Chicken and Shrimp Alfredo
- Chicken Salad Wraps
Substitutions and 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.
Storage Options
- Store any left over macaroni and cheese in a plastic container for up to 5 days.
- You can freeze this baked spinach artichoke pasta casserole for up to 3 months.
- Reheat covered in the oven at 300F, or use the microwave.
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.
Salad Recipes
Get The Recipe!
Spinach Artichoke Baked Pasta
Equipment
- 3 qt Casserole Baker, 13" Rectangle
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.
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