Spinach and Artichoke Pasta Bake Recipe

Spinach and Artichoke Pasta Bake Recipe

How To Make Spinach and Artichoke Pasta Bake Recipe

This creamy, cheesy pasta bake is cooked with shallots, combined with spinach and artichoke hearts, then topped with cracker crumbs and Parmesan.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 8ozfresh spinach,washed and dried
  • 1tbspsalt,for the pasta water
  • 1lbbowtie pasta
  • 2tbspextra-virgin olive oil
  • 1large shallot,chopped
  • 3cloves garlic,chopped
  • 6ozartichoke hearts,chopped
  • ½cupwhite wine
  • 4tbspbutter
  • 4tbspflour
  • 2cupsmilk
  • black pepper
  • ¼tspnutmeg
  • 8ozmozzarella cheese
  • cupsParmesan cheese,shredded, divided
  • 4ozcream cheese,at room temperature
  • ½cupsour cream
  • 1cupRitz cracker crumbs
  • ¼cupparsley,chopped


  1. Bring a pot of water to a boil.

  2. Add the salt and pasta and cook for 1 minute shy of what is on the box.

  3. Add olive oil in a skillet on medium-high heat and add the shallots and garlic. Cook for 2 to 3 minutes.

  4. In a large pot over medium to medium-high heat, add the butter and melt completely.

  5. Whisk in the flour for 1 minute or so, then whisk in the milk, wine, salt, pepper, and nutmeg.

  6. Cook for 5 to 7 minutes then add in the sour cream, cream cheese, 1 cup Parmesan cheese and mozarella cheese.

  7. Mix well, add the artichokes and raw spinach back in. Stir until spinach starts to wilt.

  8. Add pasta in and pour into a 13×9-inch baking pan.

  9. Mix the ½ cup Parmesan with the cracker crumbs. Top onto the pasta and bake for 25 to 30 minutes.


  • Calories: 461.41kcal
  • Fat: 23.89g
  • Saturated Fat: 12.81g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 7.36g
  • Polyunsaturated Fat: 1.77g
  • Carbohydrates: 40.84g
  • Fiber: 2.99g
  • Sugar: 5.21g
  • Protein: 19.62g
  • Cholesterol: 59.08mg
  • Sodium: 511.29mg
  • Calcium: 443.35mg
  • Potassium: 410.14mg
  • Iron: 1.92mg
  • Vitamin A: 272.46µg
  • Vitamin C: 9.49mg
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