A touch creamy, a little crispy, and totally irresistible, this Baked Artichoke Spinach Pasta is one you’ll want again and again. It blends artichoke hearts, spinach, and three cheeses into an easy baked pasta that’s perfect for weeknights or gatherings.
Dip-inspired pasta bake
I love a classic spinach artichoke dip, and after hearing how much readers enjoy my baked artichoke heart casserole, I combined those flavors into this Spinach Artichoke Baked Pasta.
It captures everything I love about both dishes, with the comfort of pasta added in. It’s hearty enough as a main course or excellent as a side alongside a lighter protein like marinated grilled chicken or baked chicken legs.
Recipe Ingredients
All ingredients are shown in the photo below. Notes to help with substitutions and preparation follow.
- Artichoke hearts. Canned artichoke hearts work well and are convenient. Jarred hearts packed in oil can be used—just rinse them first. Thawed frozen artichoke hearts are also fine.
- Spinach. Frozen spinach (thawed and well drained) is recommended for best texture, though fresh baby spinach can be substituted if preferred.
- Cheese. This recipe uses ricotta, Fontina, and Parmigiano Reggiano. If Fontina isn’t available, block mozzarella is an acceptable substitute though the flavor will differ.
- Pasta. Any tubular pasta—rigatoni, ziti, or penne—works well.
See the recipe card below for exact ingredient quantities.
How to make baked artichoke pasta
Follow these steps in order for a creamy, well-textured bake.
- Bring a large pot of salted water to a boil and cook the pasta until very al dente—about 2 minutes less than the package recommends. Meanwhile, heat olive oil in a large pan over medium heat and sauté the diced onion with a pinch of salt until soft.
- Add the minced garlic and cook another 2 minutes until fragrant.
- Add the thawed, well-drained spinach and the artichoke hearts; cook another minute, then season with salt and pepper. Transfer the mixture to a large mixing bowl.
- Add 1/2 cup reserved pasta water, heavy cream, ricotta, shredded Fontina, and 1/4 cup grated Parmigiano Reggiano to the bowl and stir to combine.
- Toss the cooked pasta into the bowl with the sauce and mix thoroughly. Taste and adjust seasoning, then transfer everything to a 9×13 baking dish.
- Top with the remaining Parmigiano and sprinkle the Italian-seasoned breadcrumbs evenly over the surface.
- Place a layer of parchment paper directly over the pasta, then cover with foil. Bake in a 450°F oven for 15 minutes.
- Remove the foil and parchment and bake an additional 5 minutes until golden. For extra browning, broil 1–2 minutes—watch closely to avoid burning. Let the pasta rest at least 20 minutes before serving so it sets up.
Top tips
- Undercook the pasta. Pull the pasta about 2 minutes early so it finishes cooking in the oven and stays firm, not mushy.
- Drain the spinach well. Squeeze all excess water from thawed spinach to prevent a watery bake.
- Parchment paper trick. Put a sheet of parchment over the pasta before covering with foil to stop the cheese from sticking to the foil.
More baked pasta recipes
If you enjoy baked pasta, try these other comforting dishes.
- Chicken Tetrazzini
- Baked eggplant pasta
- Stuffed shells with spinach and ricotta
If you enjoyed this Spinach and Artichoke Baked Pasta, please consider leaving a 5-star rating.
Baked Artichoke and Spinach Pasta
by James Delmage
5 from 2 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6
Creamy spinach and artichoke baked pasta with ricotta, Fontina, and Parmigiano Reggiano—easy enough for weeknights, great for guests.
Ingredients
- 1 pound rigatoni (or other tubular pasta)
- 1/4 cup olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 10-ounce block frozen spinach, thawed and squeezed dry
- 3 14-ounce cans artichoke hearts, quartered and drained
- 3/4 cup heavy cream
- 1 1/2 cups ricotta
- 2 cups shredded Fontina cheese
- 1/2 cup grated Parmigiano Reggiano, divided
- 1/2 cup reserved pasta water
- 1/3 cup Italian seasoned breadcrumbs
- Salt and pepper, to taste
US Customary – Metric
Instructions
- Preheat oven to 450°F.
- Bring a pot of salted water to a boil and cook the rigatoni until very al dente, about 2 minutes less than package directions.
- Heat olive oil in a large pan over medium heat. Add the onion and a pinch of salt; cook until soft. Add garlic and cook 2 minutes more. Stir in the spinach and artichoke hearts, cook 1 minute, then season with salt and pepper.
- Transfer the pan mixture to a large bowl. Add 1/2 cup reserved pasta water, heavy cream, ricotta, Fontina, and 1/4 cup Parmigiano Reggiano; mix to combine.
- Add the pasta to the bowl and toss. Taste and adjust seasoning. Pour into a 9×13 baking dish, top with remaining Parmigiano and sprinkle breadcrumbs. Cover with parchment paper and foil and bake 15 minutes.
- Remove coverings and bake 5 more minutes until golden. Optionally broil 1–2 minutes for extra color—watch carefully. Let rest 20 minutes before serving.
Notes
- Servings: Makes 4 very large or 6 regular servings.
- Pasta: Undercook by 2–3 minutes to avoid mushy texture after baking.
- Cheese substitutes: Mozzarella, provolone, or Swiss can replace Fontina if needed.
- Drain the spinach: Squeeze out excess moisture to keep the bake from becoming watery.
- No sticking: Parchment between the pasta and foil prevents cheese from sticking.
- Leftovers: Store up to 3 days and reheat in the microwave.
Nutrition
Calories: 711 kcal | Carbohydrates: 67.7 g | Protein: 28.4 g | Fat: 37 g | Saturated Fat: 18.7 g | Cholesterol: 197 mg | Sodium: 650 mg | Fiber: 4.8 g | Sugar: 4 g | Calcium: 508 mg | Iron: 4 mg
Nutrition information is an estimate and should be used as a guideline.
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