Description
12 oz fusilli pasta
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup grated cheddar cheese
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp black pepper
1/2 cup breadcrumbs
2 tbsp olive oil
Directions:
Preheat oven and cook pasta: Preheat the oven to 375°F (190°C). Cook the fusilli pasta according to package instructions until al dente, then drain and set
aside.
Make the creamy spinach artichoke mixture: In a large bowl, mix the chopped spinach, artichokes, cream cheese, sour cream, mozzarella cheese, Parmesan cheese,
cheddar cheese, garlic, oregano, and black pepper. Stir until smooth and well combined.
Combine pasta and sauce: Add the cooked pasta to the creamy spinach artichoke mixture and stir to coat the pasta evenly.
Assemble the bake: Transfer the pasta mixture into a greased baking dish. Top with breadcrumbs and drizzle with olive oil.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
Serve: Let it cool for a few minutes before serving. Enjoy your creamy, cheesy pasta bake!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 350 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect 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 fusilli pasta until just al dente, as it will continue cooking in the oven. Drain and set aside. While the pasta cooks, thoroughly drain the can of artichoke hearts and chop them, also chopping the fresh spinach. In a large mixing bowl, combine the softened cream cheese and sour cream, stirring until smooth. Add the minced garlic, oregano, black pepper, chopped spinach, artichokes, mozzarella, Parmesan, and cheddar cheese. Mix until a cohesive, creamy filling forms. Add the drained pasta to the bowl and fold gently until every piece is evenly coated. Transfer the entire mixture to your prepared baking dish, spreading it into an even layer.
Serving Suggestions
This rich and comforting pasta bake is a complete meal on its own, but it pairs wonderfully with a light, crisp side to balance its creaminess. Consider serving it with a simple arugula salad tossed in a lemon vinaigrette, or some roasted vegetables like asparagus or cherry tomatoes. For a heartier meal, add grilled chicken strips or shrimp mixed into the bake before topping. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.
How-to Summary
To summarize: Cook pasta al dente. Mix all sauce ingredients (creams, cheeses, spinach, artichokes, seasonings) in a bowl. Combine pasta and sauce. Transfer to a greased dish, top with breadcrumbs and olive oil. Bake at 375°F for 20-25 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Frequently Asked Questions
Can I make this pasta bake ahead of time? Absolutely. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen spinach instead of fresh? Yes. Thaw 10 oz of frozen chopped spinach and squeeze out ALL excess liquid using a clean kitchen towel to prevent a watery bake.
What can I use instead of breadcrumbs for the topping? Try crushed crackers, panko, or even a mix of grated Parmesan and melted butter for a gluten-free crunchy top.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or the entire dish covered with foil in a 350°F oven until warmed through.
Can I use a different pasta shape? Any short pasta with grooves or curls works well, such as penne, rotini, or cavatappi, as they hold the creamy sauce effectively.
Common Mistakes to Avoid
Avoid overcooking the pasta initially, as it will become mushy during baking. Do not skip draining the artichoke hearts thoroughly; excess moisture is the enemy of a creamy bake. Ensure your cream cheese is truly softened to room temperature to avoid lumps in the sauce. Finally, let the bake rest for 5-10 minutes after removing it from the oven. This allows the sauce to set slightly, making it easier to serve.
Conclusion
This Creamy Spinach Artichoke Pasta Bake is the ultimate crowd-pleaser, combining beloved dip flavors with the heartiness of pasta. It’s surprisingly simple to prepare, incredibly versatile for make-ahead meals, and guaranteed to deliver comfort in every cheesy, golden bite. Give this recipe a try for your next family dinner or potluck—it’s sure to become a new favorite.
