Baked spinach artichoke pasta is an easy and irresistible vegetarian pasta dish! Creamy white cheese sauce is loaded with spinach and artichokes, then tossed with penne pasta for a comforting twist on fancy mac and cheese.
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Spinach artichoke dip is one of my favorite appetizers. Fresh spinach, tangy artichokes, and lots of cheese…what’s not to love? I took all the flavors of that classic dip and turned it into something even more magical: baked spinach artichoke pasta.
This recipe is basically fancy mac and cheese. It’s effortless and delicious, making it perfect for a weeknight meal.
The pasta and various cheeses warm your belly, while the spinach and artichokes make sure you’re getting your veggies in. It’s a creamy, dreamy vegetarian dinner that will keep you coming back for more.
Ingredients
- Semolina or whole wheat penne
- Extra virgin olive oil
- Butter
- Onion
- Garlic
- Flour
- White wine
- Milk
- Nutmeg
- Frozen spinach
- Frozen artichokes
- Black pepper
- Fontina cheese
- Parmesan cheese
How to make baked spinach artichoke pasta
- Cook the pasta to al dente according to package directions.
- While the pasta is cooking, place a medium pot over medium-low heat with the olive oil and the butter.
- When the butter is melted add the onion and garlic and cook until very soft.
- Turn the heat up to medium-high and sprinkle the flour in the pan. Whisk for about 1 minute, then whisk in the wine, cooking for another minute.
- Whisk the milk into the pan and bring up to a bubble.
- Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through.
- Add 1 cup of each of the cheeses to the sauce and stir until melted.
- Toss the sauce with the cooked pasta and transfer to the prepared baking dish. Sprinkle some more Fontina and Parmesan cheese over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
Top tips
Grate your own cheese
Shredded cheese is convenient, but it doesn’t melt as well as a freshly grated block of cheese. If you want the cheesiest pasta bake with some great cheese pulls, be sure to grate it yourself.
Vegetarian parmesan cheese
Real parmesan cheese is not vegetarian because it uses animal rennet. If it is important to you to make this a vegetarian baked spinach artichoke pasta, look for a parmesan cheese made with vegetable rennet instead.
How to store baked spinach artichoke pasta
Keep leftovers covered in the refrigerator for up to 4 days. You can also freeze baked spinach artichoke pasta before or after cooking.
To freeze before cooking, assemble the dish up to the point of baking. Allow to cool for 30 minutes if the pasta is still warm, then wrap tightly with two layers of aluminum foil and freeze for up to 6 months.
To cook, thaw in the refrigerator overnight, then bake as directed, adding 5-10 extra minutes and checking to make sure it is hot throughout. You could also cook straight from frozen if you aren’t using a glass dish, just allow 60+ minutes for it to cook through.
To freeze after cooking, allow the dish to cool to room temperature, then wrap tightly with two layers of aluminum foil and freeze for up to 6 months. You could also freeze individual portions in an airtight container. Allow it to thaw in the refrigerator overnight, then reheat individual portions in the microwave or leave the aluminum foil on and bake in a 400ºF oven until warmed.
Tips for customizing spinach artichoke pasta bake
- Swap the frozen artichokes for unmarinated canned or jarred, drained
- Swap the fontina for mozzarella cheese
- Swap the penne for a similar pasta such as ziti, mostaccioli, or rigatoni
- Use gluten-free pasta to make this gluten-free
- Meat eaters can add cooked chicken or diced sausage
- Add more veggies, like broccoli or cauliflower
FAQ
Yes! Follow the directions for the baked spinach artichoke pasta up until the point of baking, but then wrap it in foil and place it in the refrigerator for up to 2 days. When you’re ready to cook, remove the foil and bake. Note that the casserole will take a little bit longer to bake after being refrigerated, so keep an eye on it!
Nope! f you don’t mind missing out on the extra cheesy baked topping, you can skip the baking and eat it immediately after you mix the pasta into the sauce.
Sure! Just wilt it in a hot pan, remove any excess water by squeezing it out, and then chop. You will need about 1 pound of fresh spinach to match 10 ounces of frozen, chopped spinach.
More vegetarian pasta recipes
- Halloumi Stroganoff
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Baked Spinach Artichoke Pasta
Ingredients
- 1 pound semolina or whole wheat penne
- 2 Tablespoons extra virgin olive oil
- 3 Tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 Tablespoons flour
- ½ cup white wine
- 2 cups milk
- ¼ teaspoon grated or ground nutmeg, or to taste
- 10 ounces frozen chopped spinach, defrosted and wrung dry in a kitchen towel
- 10 ounces frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
- Freshly ground black pepper
- 1 cup shredded Fontina cheese, plus additional for sprinkling on top
- 1 cup Parmesan cheese, plus additional for sprinkling on top
Instructions
- Preheat the oven to 375ºF. Coat a 9×13 glass baking dish or other large casserole with cooking spray. Bring a large pot of water to a boil, salt the water and cook the pasta to al dente according to package directions.
- While the pasta water is coming to a boil, place a medium pot over medium-low heat with the olive oil and the butter. When the butter is melted add the onion and garlic and cook until very soft, about 10 minutes.
- Turn the heat up to medium-high and sprinkle the flour in the pan. Whisk for about 1 minute, then whisk in the wine, cooking for another minute.
- Whisk the milk into the pan and bring up to a bubble.
- Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and the vegetables are warmed through, 2-3 minutes.
- Add 1 cup of each of the cheeses to the sauce and stir until melted.
- Toss the sauce with the cooked pasta and transfer to the prepared baking dish.Sprinkle some more Fontina and Parmesan cheese over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.
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