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If you're in search of a comforting dish that brings together the creamy, cheesy goodness of a classic dip with the heartiness of pasta, look no further than Cheesy Spinach Artichoke Pasta Bake. This delectable meal is a harmonious blend of flavors and textures, making it a favorite among families and friends alike. Picture a bubbling bake filled with tender pasta, vibrant spinach, and artichoke hearts, all enveloped in a rich and creamy cheese sauce. The result is a dish that not only satisfies your taste buds but also serves as a nourishing option for any occasion.

Cheesy Spinach Artichoke Pasta Bake

Looking for a comforting meal that combines creamy, cheesy goodness and hearty pasta? Try the Cheesy Spinach Artichoke Pasta Bake! This delightful dish features tender pasta mixed with sautéed spinach and artichoke hearts, all enveloped in a velvety cheese sauce. Perfect for family dinners, potlucks, or meal prep, it's simple to make and easily customizable. Enjoy this nutritious and indulgent dish that everyone will love for any occasion.
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Ingredients
  

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

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 (14 oz) can artichoke hearts, drained and chopped

6 oz fresh spinach (or 1 cup frozen spinach, thawed and drained)

1 cup cream cheese, softened

1 cup sour cream

1 1/2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese, plus more for topping

1/2 tsp crushed red pepper flakes (optional)

Salt and pepper, to taste

Fresh parsley, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

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

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional 1 minute until fragrant.

        Add Spinach and Artichokes: Stir in the chopped artichoke hearts and spinach, cooking for 2-3 minutes until the spinach is wilted and any excess moisture has evaporated. Season with salt, pepper, and crushed red pepper flakes (if using).

          Make the Cheese Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Mix until well combined and smooth.

            Combine Everything: Add the sautéed vegetable mixture to the cheese mixture, stirring until fully incorporated. Fold in the cooked pasta until everything is well mixed.

              Transfer to Baking Dish: Grease a 9x13-inch baking dish or an equivalent size. Pour the pasta mixture into the dish, spreading it evenly. Top with the remaining 1/2 cup of mozzarella cheese and a sprinkle of additional Parmesan cheese.

                Bake: Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.

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

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