If you are looking for a fun and easy way to spice up your pasta game, then spinach artichoke pasta bake is the answer. This dish is perfect for all the pasta lovers out there, and it is a great way to sneak in some veggies into your diet. The creamy, tangy, and cheesy flavors of this dish are sure to leave you wanting more. In this article, we will provide you with two different recipes for spinach artichoke pasta bake that will surely satisfy your taste buds.

Recipe 1: Classic Spinach Artichoke Pasta Bake

Ingredients

1 pound of pasta (penne or fusilli)
1 can of artichoke hearts (drained and chopped)
4 cups of fresh spinach (chopped)
1 onion (chopped)
4 cloves of garlic (minced)
2 cups of heavy cream
1 cup of grated Parmesan cheese
1 cup of shredded mozzarella cheese
1 teaspoon of dried thyme
1 teaspoon of dried basil
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil

Instructions

Preheat the oven to 375°F.
Boil the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the chopped artichoke hearts and spinach to the skillet and sauté until the spinach is wilted.
Add the heavy cream, Parmesan cheese, thyme, basil, salt, and pepper to the skillet. Stir until everything is well combined.
Add the cooked pasta to the skillet and stir until the pasta is coated with the sauce.
Transfer the pasta mixture to a baking dish and sprinkle the shredded mozzarella cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Serve hot and enjoy!

Nutritional Information

Calories: 592
Carbohydrates: 52g
Protein: 23g
Fat: 33g
Saturated Fat: 18g
Cholesterol: 98mg
Sodium: 807mg
Potassium: 504mg
Fiber: 3g
Sugar: 3g
Vitamin A: 4881IU
Vitamin C: 16mg
Calcium: 458mg
Iron: 2mg

Cooking Time

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment

Baking dish
Large skillet
Pot for boiling pasta
Colander

Serving Suggestions

This dish is perfect for a cozy night in with your loved ones. Serve it with a side of garlic bread and a simple salad for a complete meal.

Variations and Substitutions

You can use any type of pasta for this recipe.
If you don’t have artichoke hearts, you can use canned or frozen peas instead.
If you are looking for a healthier version of this recipe, you can use Greek yogurt instead of heavy cream.
You can add some cooked chicken or shrimp to this recipe for some extra protein.

Storage

You can store the leftovers of this dish in an airtight container in the fridge for up to 3 days. Reheat it in the oven or on the stovetop before serving.

Tips and Notes

Make sure to drain the artichoke hearts and spinach well before adding them to the skillet.
If you want the pasta to be more saucy, you can add more heavy cream or some chicken broth to the skillet.
If you are using frozen spinach, make sure to thaw it and squeeze out the excess water before adding it to the skillet.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can assemble the pasta bake and store it in the fridge for up to 24 hours before baking it. When you are ready to bake it, let it sit at room temperature for 30 minutes before putting it in the oven.

Can I freeze this dish?

Yes, you can freeze this dish. Assemble it as directed, but do not bake it. Cover it tightly with plastic wrap and then foil and freeze it for up to 3 months. When you are ready to bake it, thaw it in the fridge overnight and then bake it as directed.

Recipe 2: Vegan Spinach Artichoke Pasta Bake

Ingredients

1 pound of pasta (penne or fusilli)
1 can of artichoke hearts (drained and chopped)
4 cups of fresh spinach (chopped)
1 onion (chopped)
4 cloves of garlic (minced)
2 cups of cashew cream
1/2 cup of nutritional yeast
1/2 cup of vegan mozzarella cheese (shredded)
1 teaspoon of dried thyme
1 teaspoon of dried basil
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil

Instructions

Preheat the oven to 375°F.
Boil the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
Add the chopped artichoke hearts and spinach to the skillet and sauté until the spinach is wilted.
Add the cashew cream, nutritional yeast, thyme, basil, salt, and pepper to the skillet. Stir until everything is well combined.
Add the cooked pasta to the skillet and stir until the pasta is coated with the sauce.
Transfer the pasta mixture to a baking dish and sprinkle the shredded vegan mozzarella cheese on top.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Serve hot and enjoy!