Spinach Artichoke Pasta Bake
This hearty pasta bake transforms the beloved spinach artichoke dip into a satisfying main dish casserole perfect for feeding a crowd. It is bubbling with creamy cheese sauce and packed with tender pasta that soaks up every bit of the rich filling.
A creamy and cheesy pasta bake inspired by spinach artichoke dip that is perfect for potlucks.
Nutrition per serving
Ingredients
Pasta
Vegetables
Sauce
Cheese
Instructions
Cook Pasta and Preheat
Preheat the oven to 375 degrees Fahrenheit. Cook rigatoni in salted boiling water until two minutes shy of al dente since it will continue cooking in the oven. Drain and set aside.
Make the Sauce
In a large saucepan over medium heat combine the cream cheese and whole milk, whisking constantly until the cream cheese melts into a smooth sauce. Stir in one cup of the Parmesan and season generously with salt, pepper, and garlic powder.
Combine and Transfer
Add the drained pasta, chopped artichoke hearts, and squeezed dry spinach to the sauce and stir until everything is well coated. Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
Top and Bake
Sprinkle the remaining half cup of Parmesan over the top of the casserole. Bake uncovered for 35 minutes until the top is golden and the sauce is bubbling vigorously around the edges.
Substitutions
Common mistakes
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