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Pasta bakes have long held a cherished place in the hearts and homes of food lovers across the globe. These hearty, comforting dishes are not just a staple for family dinners but also a go-to option for gatherings and potlucks. The allure of a warm, bubbling pasta bake emerging from the oven, with its tantalizing aroma wafting through the kitchen, is hard to resist. Among the myriad of variations available, the Creamy Spinach and Artichoke Pasta Bake stands out as a delightful fusion of flavors and textures, combining creamy richness with savory undertones.

Creamy Spinach and Artichoke Pasta Bake

Experience the ultimate comfort food with this Creamy Spinach and Artichoke Pasta Bake. Perfect for family dinners and gatherings, this dish combines creamy cheeses, tender spinach, and flavorful artichokes for a satisfying meal. The rich sauce envelops perfectly cooked pasta, creating a delightful blend of textures and tastes. Ideal for any occasion, this vegetarian-friendly bake is sure to become a staple in your kitchen. Discover how to create this delicious dish today!
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Ingredients
  

12 oz (340g) pasta (penne or rotini)

1 cup frozen spinach, thawed and excess water squeezed out

1 cup canned artichoke hearts, drained and chopped

1 cup ricotta cheese

1 cup cream cheese, softened

1 cup grated mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

1 cup milk

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Sauce: In a large mixing bowl, combine the ricotta cheese, cream cheese, half of the mozzarella cheese, and Parmesan cheese. Add the minced garlic, onion powder, dried basil, and red pepper flakes. Mix until creamy and well combined.

        Add Spinach and Artichokes: Stir in the thawed spinach and chopped artichokes into the cheese mixture. Season with salt and pepper according to your taste. Then, gradually add the milk, mixing until the sauce reaches a smooth consistency.

          Combine with Pasta: In a large mixing bowl, combine the cooked pasta with the creamy spinach and artichoke sauce. Toss until the pasta is evenly coated.

            Transfer to Baking Dish: Pour the pasta mixture into a 9x13 inch (3-liter) baking dish. Spread it out evenly and top with the remaining mozzarella cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings