Name: Cheesy Spinach Artichoke Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 350 g rigatoni pasta (dry weight, about 4⅓ cups); 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 3 cloves garlic, finely chopped or pressed; 170 g baby spinach (about 5½ cups); 1 can (390 g) artichoke hearts, drained weight 240 g, roughly chopped; 280 g tub light cream cheese; 60 g pecorino cheese, finely grated (¼ cup); 100 ml double cream (heavy cream, ½ cup); ½ teaspoon sea salt, divided; ¼ teaspoon freshly ground black pepper; 125 g fresh mozzarella cheese, grated (just over ½ an 8 oz ball); Remaining pecorino cheese (15 g, ¼ of total 60 g)

There’s something irresistibly comforting about a bubbling, creamy pasta bake. This Cheesy Spinach Artichoke Pasta Bake Recipe combines melty cheeses with tender spinach and artichokes for a dish that's cozy yet flavorful, making it a perfect weeknight dinner or a crowd-pleaser when friends visit.

The image shows a close-up of a white rectangular casserole dish filled with a baked pasta dish. The top layer is golden brown, melted cheese that is bubbly and slightly crispy around the edges. Below the cheese, there are ridged pasta pieces mixed with dark green spinach leaves that are creamy and soft. The pasta is coated in a thick white sauce, dripping with melted cheese strings as a serving utensil lifts a portion from the dish. The dish sits on a white marbled surface with a soft, blurred background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Spinach Artichoke Pasta Bake Recipe
Top Tip
How to Serve Cheesy Spinach Artichoke Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Spinach Artichoke Pasta Bake Recipe

Why You'll Love This Recipe

I’ve made this dish countless times for family dinners and potlucks, and it always leaves everyone asking for more. It’s rich without being too heavy, thanks to the fresh spinach and artichokes, plus the ooey-gooey cheese topping is just addictive.

Simple Ingredients: It uses pantry staples and easy-to-find fresh produce, so no hunting for fancy items.
Comfort Food at Its Best: The creamy, cheesy sauce hits all the right notes for cozy, satisfying meals.
Make-Ahead Friendly: You can prep it early, pop it in the oven later, or even freeze leftovers without losing flavor.
Customizable: Add your favorite cheeses, veggies, or protein to make it truly yours.

Ingredients & Why They Work

Each ingredient in this Cheesy Spinach Artichoke Pasta Bake Recipe plays its part to build layers of flavor and texture. From the tender pasta to the melty cheeses and fresh veggies, everything blends into creamy perfection. Here’s why I lean on these ingredients and some tips for picking the best ones.

Flat lay of a small pile of uncooked rigatoni pasta, a few fresh brown onions whole and unpeeled, three whole uncracked garlic bulbs, a generous handful of vibrant baby spinach leaves, roughly chopped pale green artichoke hearts, a small white ceramic bowl with creamy white cream cheese, a small white bowl filled with finely grated pecorino cheese, a small white bowl containing fresh cream, a small white bowl with finely grated fresh mozzarella cheese, a small white bowl with golden olive oil, a small white bowl of coarse sea salt crystals, and a small white bowl of freshly ground black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pasta: I love using rigatoni because its ridges hold the sauce beautifully, but most short pasta shapes work well.
Olive Oil: Adds a subtle fruity richness when sautéing the onions and garlic – good quality olive oil makes a difference.
Brown Onion: Slow cooking it until soft brings out natural sweetness to balance the tangy artichokes.
Garlic: Gives a fragrant boost; pressing garlic releases more flavor evenly throughout the dish.
Baby Spinach: Wilts quickly and keeps the casserole light and fresh in contrast to the creamy sauce.
Artichoke Hearts: The star flavor—make sure to drain and chop them well so they integrate perfectly without sogginess.
Cream Cheese: Provides the creamy base; I use light cream cheese for a slightly lighter dish but full-fat works for extra richness.
Pecorino Cheese: Adds sharp, tangy flavor that cuts through the creaminess and enhances depth.
Double Cream: Makes the sauce luxuriously smooth—don’t skip or substitute with anything too watery.
Mozzarella Cheese: Melted on top to create that irresistible golden, bubbly crust everyone loves.
Sea Salt & Black Pepper: Simple seasonings to bring out all the flavors without overpowering them.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep going back to this Cheesy Spinach Artichoke Pasta Bake Recipe is how easily it adapts to whatever I have on hand or what mood I’m in. Feel free to experiment—you might find your new favorite twist!

Variation: I once swapped artichokes for sun-dried tomatoes and added a handful of kalamata olives—totally delicious and gave the dish a Mediterranean flair.
Vegetarian Upgrade: Add roasted mushrooms or grilled zucchini for some extra texture and flavor.
Make It Vegan: Use vegan cream cheese and mozzarella alternatives, plus plant-based cream, and it still turns out wonderfully creamy.
Protein Boost: Stir in cooked shredded chicken or crispy pancetta before baking for a heartier meal.

Step-by-Step: How I Make Cheesy Spinach Artichoke Pasta Bake Recipe

A bowl filled with creamy baked pasta showing two clear layers: the bottom layer consists of rigatoni pasta mixed with spinach and white sauce, creating a smooth, pale cream texture with dark green spinach bits scattered throughout; the top layer features a golden-brown crust with melted cheese slightly browned in spots, giving a crispy, bubbly appearance with some pasta edges darker and crispy; a silver fork is placed inside the bowl on the left side, resting against the food; the bowl is white and sits on a white marbled surface, with a small dish containing salt and pepper visible in the top right corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Onions and Garlic Until Soft and Fragrant

I always start by heating olive oil in a large sauté pan, then adding finely chopped onion with a pinch of sea salt. Cooking the onions slowly for about 15 minutes lets them become beautifully translucent and a little springy, which adds sweetness and depth. Toss in the garlic last and sauté for just one minute—watch closely to avoid burning it, as garlic can turn bitter fast.

Step 2: Cook Pasta and Reserve Pasta Water

While the onions are cooking, boil your pasta according to package instructions but take it off the heat a minute early so it’s just shy of fully cooked—the pasta will finish cooking in the sauce. Don’t forget to scoop out about half a cup of that starchy pasta water before draining; it’s magic for loosening the sauce later without watering it down.

Step 3: Wilt Spinach and Add Artichokes

Once the onion and garlic look perfect, add the baby spinach right into the pan. It wilts in just a couple of minutes and adds freshness to the mix. Then, stir in the chopped artichoke hearts and let them cook gently for about 2 minutes. This step lets the flavors meld and the artichokes soften just enough to absorb some of the creamy sauce.

Step 4: Add Cream Cheese and Pecorino for Ultimate Creaminess

Next up, stir in the cream cheese and let it melt completely into the spinach and artichoke mixture. This is where the base of the sauce really comes alive. After that, sprinkle in about three-quarters of the grated pecorino cheese and stir gently until it’s also melted—this sharp, salty kick balances the creaminess beautifully.

Step 5: Pour in the Cream and Pasta Water, Season Well

Slowly add the double cream, stirring as you go to keep the sauce silky smooth. Follow this by gradually adding your reserved pasta water; this helps the sauce coat the pasta perfectly and prevents it from being too thick or gluey. Season with the remaining salt and freshly ground black pepper to taste—don’t be shy here, seasoning makes all the difference!

Step 6: Combine Pasta with Sauce and Bake

Finally, toss the just-drained pasta into the sauce, mixing gently until every piece is luxuriously coated. Transfer everything to a large casserole dish, sprinkled evenly with the grated mozzarella and the leftover pecorino on top. Cover with foil and bake at 180°C (350°F) for 20 minutes. Then, remove the foil and bake for another 10 minutes until the top is golden and bubbling.

Top Tip

Over the years, I’ve found a few tricks that ensure this Cheesy Spinach Artichoke Pasta Bake Recipe turns out perfect every time. These tips will help you get that creamy, cheesy goodness without a hitch.

Don’t Overcook the Pasta: Take it off the heat a minute early during boiling so it finishes cooking in the sauce baked in the oven; this keeps it tender without being mushy.
Reserve Pasta Water: The starchy water is key for thinning the sauce while helping it stick better to the pasta.
Low and Slow on Onions: Cooking onions slowly at the start brings out the sweetness that balances the tangy artichokes perfectly.
Don’t Skip the Cheese Layer: Adding both mozzarella and pecorino on top means a bubbling, golden finish that’s utterly irresistible.

How to Serve Cheesy Spinach Artichoke Pasta Bake Recipe

Cheesy Spinach Artichoke Pasta - Serving Suggestion

Garnishes

I like to sprinkle a handful of fresh chopped parsley or basil right on top before serving. It adds a burst of color and a fresh herbal note that wakes up the rich, cheesy flavors perfectly. Sometimes a squeeze of fresh lemon juice brightens things up nicely, especially if you want a little contrast.

Side Dishes

Pair this pasta bake with a simple green salad dressed in vinaigrette to cut through the richness. Garlic bread or crusty Italian bread also works beautifully if you want something to soak up every last bit of that cheesy sauce.

Creative Ways to Present

For a special occasion, I’ve baked this recipe in individual ramekins to make lovely single servings that look extra fancy. Another time, I swirled in a bit of sun-dried tomato pesto right before baking to add a pop of vibrant color and flavor that guests loved.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The pasta absorbs even more flavor overnight, so leftovers often taste even better the next day.

Freezing

I’ve frozen this Cheesy Spinach Artichoke Pasta Bake Recipe both before and after baking. If freezing before baking, cover tightly with foil and freeze for up to 2 months—when you’re ready, thaw overnight and bake as instructed. After baking, cool completely and freeze in portions; reheat well wrapped to maintain moisture.

Reheating

Reheat leftovers in the oven at 180°C (350°F) covered with foil to prevent drying out, for about 15-20 minutes, or until warmed through. Alternatively, microwave covered with a damp paper towel for shorter times, though oven reheating preserves the bubbly top best.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While rigatoni is great because the ridges hold onto the sauce well, any short pasta like penne, fusilli, or rigatoni will work nicely. Just adjust cooking time accordingly.

How do I make this recipe lighter without losing creaminess?

You can use light cream cheese and reduce the amount of double cream, or substitute half the cream with milk. Adding extra spinach also helps keep it fresh and balanced.

Can I prepare this dish in advance?

Yes, you can assemble the pasta bake up to a day ahead. Just cover it tightly and keep it in the fridge until ready to bake. This improves the flavors and saves time on busy days.

What’s the best way to reheat leftovers?

Reheat leftovers covered with foil in a 180°C (350°F) oven for 15-20 minutes until piping hot, which keeps the sauce moist and the cheese bubbly. Microwave works too, but may result in drier texture.

Final Thoughts

This Cheesy Spinach Artichoke Pasta Bake Recipe holds a special place in my kitchen because it’s the perfect bridge between indulgence and homey comfort. It’s honestly one of those dishes that brings people together, whether it’s a casual dinner or a special gathering. I’m confident you’ll enjoy making it as much as eating it—give it a try and let it become a weeknight staple in your house, too!