Description
12 oz pasta (penne or rotini)
1 tbsp olive oil
3 cloves garlic, minced
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup ricotta cheese
½ cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup heavy cream
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish.
Cook pasta according to package directions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in spinach and artichoke hearts, cooking for another 2 minutes until the spinach is wilted.
In a large mixing bowl, combine ricotta, sour cream, heavy cream, oregano, basil, red pepper flakes, salt, and black pepper. Stir in the cooked pasta and
spinach-artichoke mixture.
Transfer the mixture to the prepared baking dish and top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 380 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta bake every time. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the 12 oz of pasta for 1-2 minutes less than the package suggests for al dente texture; it will finish cooking in the oven. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté just until fragrant—about 60 seconds is perfect to avoid bitterness.
Add the chopped spinach and artichoke hearts to the skillet. Cook, stirring, for 2-3 minutes until the spinach is fully wilted and any excess liquid has evaporated. In a separate large bowl, thoroughly combine the ricotta, sour cream, heavy cream, oregano, basil, red pepper flakes, salt, and black pepper. Add the drained pasta and the skillet mixture to this bowl and fold everything together until evenly coated. Transfer the entire mixture to your prepared baking dish. For the topping, evenly sprinkle the mozzarella first, followed by the grated Parmesan. Bake on the center rack for 20-25 minutes, or until the cheese is golden and the edges are bubbly.
Serving Suggestions
This rich and creamy pasta bake is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a heartier meal, serve alongside grilled chicken or shrimp. Garlic bread or a crusty baguette is perfect for scooping up any creamy sauce left on the plate. Garnish individual servings with fresh chopped parsley or basil and an extra sprinkle of red pepper flakes for a touch of heat.
How-to Summary
To summarize: Cook pasta al dente. Sauté garlic, spinach, and artichokes. Mix ricotta, creams, and seasonings in a bowl. Combine everything, transfer to a dish, top with cheeses, and bake at 375°F until bubbly and golden.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 extra minutes to the cooking time.
Can I use frozen spinach instead of fresh? Absolutely. Use one 10-oz package of frozen chopped spinach, thoroughly thawed and squeezed completely dry to remove all excess water.
What can I substitute for heavy cream? For a slightly lighter version, you can use half-and-half. For a dairy-free alternative, a full-fat, unsweetened canned coconut cream works well.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I add protein to this bake? Definitely. Diced cooked chicken, shredded rotisserie chicken, or canned drained tuna are excellent additions. Fold them in with the pasta in the mixing bowl.
Common Mistakes to Avoid
Avoid overcooking the pasta initially, as it will become mushy during baking. Ensure your spinach-artichoke mixture is not watery before mixing it in; excess moisture leads to a soupy bake. Do not skip letting the baked dish rest for 5-10 minutes after removing it from the oven. This allows the sauce to set slightly for cleaner serving. Finally, using pre-shredded bagged cheese can result in a less creamy melt due to anti-caking agents; freshly grated cheese melts far better.
Conclusion
This Spinach Artichoke Pasta Bake is the ultimate comfort food, combining beloved dip flavors with a satisfying pasta dinner. It’s straightforward to prepare, highly customizable, and guaranteed to be a crowd-pleaser for both weeknight dinners and casual gatherings. By following the detailed guide and tips above, you can avoid common pitfalls and create a perfectly creamy, cheesy, and delicious bake every single time.
