Spinach Artichoke Pasta Bake

Spinach artichoke pasta baked with cream cheese, mozzarella, and Parmesan until hot and bubbling. An easy vegetarian casserole for weeknight dinners.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 12 oz pasta
• 14 oz artichoke hearts
• 3 cups baby spinach
• 1 cup cream cheese
• 1 cup shredded mozzarella
• 0.5 cup grated parmesan cheese
• 2 cloves garlic
• 0.5 cup milk
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish. (about 5 min) — 375°F
2. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions; reserve 1/2 cup pasta water, then drain. (about 10 min) — Boiling
3. Heat the olive oil in the same pot over medium heat. Add the garlic and spinach; cook until the spinach wilts, about 2 minutes. (about 2 min) — Medium heat
4. Reduce the heat to low. Stir in the cream cheese, milk, salt, and pepper until smooth. Add the artichokes and Parmesan, breaking the artichokes into bite-size pieces. (about 3 min) — Low heat
5. Add the drained pasta and toss until coated, adding reserved pasta water a tablespoon at a time if needed. Transfer to the baking dish and sprinkle with mozzarella. (about 3 min)
6. Bake until the pasta is hot and the cheese is melted and bubbling, 20 to 25 minutes. (about 25 min) — 375°F
7. Rest for 5 minutes before serving. (about 5 min)