Spinach and Artichoke Pasta Bake Recipe
Introduction
This Spinach and Artichoke Pasta Bake is a creamy, comforting dish perfect for busy weeknights or casual gatherings. Loaded with tender pasta, fresh spinach, savory chicken, and tangy artichokes, it’s topped with melted cheese for a delicious finish.
Ingredients
- 8 ounces rigatoni pasta
- 4 ounces light cream cheese (room temperature, half of a block)
- ½ cup plain Greek yogurt
- ½ cup light mayonnaise
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 ounces fresh baby spinach (or more)
- 4 cups cooked chicken (shredded or roughly chopped)
- 14-ounce can quartered artichoke hearts (drained)
- 1½ cups shredded mozzarella cheese (divided)
- ⅓ cup Parmesan cheese (grated or shredded, plus more for topping)
Instructions
- Step 1: Preheat the oven to 400°F. Lightly spray a 9×13-inch casserole dish with cooking spray.
- Step 2: Bring a pot of salted water to a boil. Cook the rigatoni according to package directions but stop 2 minutes before it reaches al dente, as it will finish cooking in the oven. Drain and set aside.
- Step 3: In a large bowl, combine the cream cheese, Greek yogurt, mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended.
- Step 4: Add the cooked pasta, fresh spinach, cooked chicken, drained artichoke hearts, Parmesan cheese, and ½ cup of mozzarella cheese. Toss everything together until evenly mixed.
- Step 5: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of mozzarella cheese evenly on top.
- Step 6: Bake for 8 to 10 minutes until bubbly. Then switch the oven to broil and cook for another 2 to 3 minutes, watching carefully, until the cheese is golden and lightly browned.
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes to the cheese mixture for a mild kick.
- Use leftover rotisserie chicken or turkey to save time and add convenience.
- Swap rigatoni for penne or ziti for a similar texture and taste.
- Fresh baby spinach can be replaced with frozen spinach—just thaw and drain excess moisture before adding.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15 to 20 minutes or until heated through. You can also microwave individual portions, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegetarian?
Yes, simply omit the chicken and add extra vegetables like mushrooms or roasted red peppers for more flavor and texture.
Can I prepare this recipe in advance?
Absolutely. Assemble the dish up to step 5, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
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Spinach and Artichoke Pasta Bake Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Spinach and Artichoke Pasta Bake is a creamy, cheesy casserole featuring rigatoni pasta, fresh baby spinach, tender cooked chicken, and quartered artichoke hearts. Blended with a flavorful mixture of light cream cheese, Greek yogurt, and mayo seasoned with Italian herbs and spices, it is topped with mozzarella and parmesan cheeses and baked to golden perfection. Perfect for a comforting family dinner, this dish combines classic spinach and artichoke dip flavors with satisfying pasta and protein.
Ingredients
Pasta and Protein
- 8 ounces rigatoni pasta
- 4 cups cooked chicken, shredded or roughly chopped
Dairy and Sauces
- 4 ounces light cream cheese, room temperature (half of a block)
- ½ cup plain Greek yogurt
- ½ cup light mayonnaise
- 1½ cups shredded mozzarella cheese, divided
- ⅓ cup parmesan cheese, grated or shredded (plus more for topping)
Vegetables and Canned Goods
- 6 ounces fresh baby spinach (or more)
- 14 ounce can quartered artichoke hearts, drained
Seasonings
- 1½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C) and lightly spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions but stop cooking two minutes before it reaches al dente, as it will finish cooking in the oven. Drain the pasta and set it aside.
- Make the Creamy Sauce: In a large mixing bowl, combine the light cream cheese, plain Greek yogurt, light mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
- Combine Ingredients: Add the cooked pasta, fresh baby spinach, cooked chicken, drained artichoke hearts, parmesan cheese, and ½ cup of shredded mozzarella cheese to the sauce mixture. Toss everything together thoroughly to ensure all ingredients are evenly coated.
- Assemble the Bake: Transfer the pasta mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake and Broil: Place the casserole dish in the preheated oven and bake for 8 to 10 minutes until the cheese is melted and the dish is heated through. Then switch the oven to broil and broil for an additional 2 to 3 minutes until the cheese on top turns golden brown and bubbly. Remove from oven and let sit briefly before serving.
Notes
- Stop cooking the pasta slightly early so it doesn’t become mushy during baking.
- You can substitute cooked rotisserie chicken or leftover chicken for convenience.
- Fresh spinach adds brightness but can be substituted with frozen, thawed, and drained spinach if needed.
- Use a mix of light dairy products to keep the dish creamy but lower in fat.
- Broiling at the end gives a deliciously golden and bubbly cheese crust—watch closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke pasta bake, chicken pasta casserole, creamy pasta bake, easy baked pasta, spinach artichoke dip pasta
