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+ servings
Pasta topped with crispy cheese

Spinach and Artichoke Pasta Bake

This baked spinach and artichoke pasta is creamy, cheesy and perfect for a tasty weeknight dinner.
Course Main
Cuisine Pasta
Diet Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 766kcal


  • 350 g / about 4⅓ cups of pasta (dry weight) I used rigatoni
  • 1 tablespoon olive oil
  • 1 medium brown onion finely chopped
  • 3 cloves of garlic finely chopped or put through a garlic press
  • 170 g / about 5½ cups of baby spinach
  • 1 x 390g / 13.75 oz can of artichoke hearts (drained weight 240g/8.5oz) squeeze any liquid from the artichokes and roughly chop them.
  • 1 x 280g /8oz tub of cream cheese I used light cream cheese
  • 60 g /¼ cup of pecorino cheese finely grated
  • 100 ml /½ a cup of double cream (heavy cream)
  • 1 x 125g / just over ½ an 8oz ball of fresh mozzarella cheese grated
  • ½ teaspoon sea salt divided in two
  • ¼ teaspoon freshly ground black pepper


  • Heat a tablespoon of olive oil in a large saute pan.
    Add the chopped onion along with a pinch of sea salt and cook for about 15 minutes, until the onion is translucent and springy.
    Add the garlic and cook for a minute.
  • Cook the pasta according to the packet instructions, minus a minute.
    Reserve about half a cup of the pasta water before you drain it.
  • Next, add the spinach to the onion and cook until wilted slightly. Then add the chopped artichokes. Cook for a couple of minutes.
  • Now add all the cream cheese and stir until it has melted into the spinach mixture. Then add ¾ of the grated pecorino, stir until melted.
  • Slowly pour in the cream, stirring it into the cheesy spinach and artichoke mixture.
    Now slowly add the pasta water to the sauce, again stirring all the time.
    Season with ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
  • Once you have drained the cooked pasta, add it to the saute pan and toss it gently in the sauce.
    Tip the pasta into a large casserole dish, top with the grated mozzarella and the remaining pecorino.
    Cover the dish with foil and bake in the oven at 180°C / 350°F for 20 minutes. After 20 minutes remove the foil then cook for a further 10 minutes until the cheese is golden and the sauce is bubbling.
    Remove from the oven and leave to cool slightly before serving.


  • Pasta - I used rigatoni pasta, most short pasta will work for this recipe.
  • Cream Cheese - I used a light cream cheese, if you use full fat then please adjust the nutritional information accordingly.
  • Casserole Dish - my casserole dish measured 30cm/12 inches long, 20cm/8 inches wide adn had a depth of 6.5cm/2.5 inches.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients using a digital scale if possible, for best results.


Calories: 766kcal | Carbohydrates: 62g | Protein: 27.8g | Fat: 47.2g | Saturated Fat: 26g | Cholesterol: 195mg | Sodium: 1038mg | Potassium: 769mg | Fiber: 4.9g | Sugar: 2.1g | Calcium: 291mg | Iron: 6mg