Cheesy Spinach Artichoke Pasta Bake

In the realm of home cooking, comfort food holds a special place in our hearts and on our dinner tables. It evokes feelings of warmth, nostalgia, and satisfaction, often becoming the centerpiece of family gatherings and casual weeknight dinners alike. Among the myriad of comforting dishes, the Cheesy Spinach Artichoke Pasta Bake stands out as a delightful fusion of flavors and textures that brings everyone together. This dish is not only rich and creamy but also offers a unique combination of savory notes from artichokes and the freshness of spinach, making it a decadent yet wholesome option for both young and old.

Discover the ultimate comfort food with this Cheesy Spinach Artichoke Pasta Bake. Perfectly creamy and packed with flavor, this dish combines the nutritional benefits of spinach and artichokes while delivering indulgent cheesy goodness. Easy to prepare, it’s ideal for family dinners or gatherings. With a crispy breadcrumb topping and a rich blend of cheeses, this pasta bake promises to be a crowd-pleaser that brings everyone together around the table. Enjoy a wholesome meal that feels like a warm hug!

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Ingredients

8 oz (about 2 cups) penne pasta

1 cup frozen chopped spinach, thawed and drained

1 cup canned artichoke hearts, drained and roughly chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

1 cup sour cream

2 cloves garlic, minced

1 teaspoon onion powder

½ teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

½ cup breadcrumbs (for topping)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

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

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.

Prepare the Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, ½ cup of the mozzarella cheese, Parmesan cheese, sour cream, minced garlic, onion powder, red pepper flakes (if using), and season with salt and pepper. Mix until well blended.

Incorporate Veggies: Gently fold in the thawed spinach and chopped artichoke hearts into the cheese mixture until evenly distributed.

Combine with Pasta: In the large pot (or a separate large bowl), combine the cooked penne pasta with the cheese and veggie mixture. Stir gently until the pasta is well coated.

Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with olive oil. Pour the pasta mixture into the dish and spread it out evenly.

Add Toppings: In a small bowl, combine the remaining ½ cup of mozzarella cheese with the breadcrumbs and a pinch of salt. Sprinkle this mixture evenly over the top of the pasta for a crispy topping.

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

Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

Prep Time, Total Time, Servings:

15 minutes | 45 minutes | 6 servings