Spinach Artichoke Pasta Bake

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I am a big fan of pasta bakes. Hot out of the oven or cold from the refrigerator the next day, the dish never gets old for me. There are infinite ways to make a pasta bake and it’s a perfect meal to include in your batch cooking rotation.

This particular pasta bake comes together with minimal effort but has big flavor thanks to canned artichokes which get combined with wilted spinach, fresh garlic, ricotta, mozzarella, and crushed red pepper flakes.

The result is a cheesy, melty, carb-lover’s dream that also has some vegetables baked right in.

Spinach Artichoke Pasta Bake



  • 1 lb Pasta Fusilli, Penne, or Rigatoni would work perfectly
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 3 handfulls Fresh Spinach
  • 1 can Artichoke Hearts
  • 1 cup Ricotta
  • 1 cup Shredded Mozzarella
  • 1 tsp Crushed Red Pepper Flakes
  • 1/2 cup Parmesan


  • Preheat the oven to 400. Place a large skillet on another burner set on medium.
  • Place a large pot of water on a burner and turn on high. When the water starts to boil add 3-4 tablespoons salt. Add the pasta to the water and cook according to package directions.
  • Place a medium skillet over medium heat and add the olive oil to the pan. Finely chop the garlic and add to the pan along with the spinach. Stir constantly until spinach is wilted and set the pan aside to cool.
  • In a 9x13 baking dish add your ricotta, mozzarella and cooked spinach mixture. Chop and drain the artichoke and add to the dish along with the crushed red pepper flakes. Use a spoon to stir the mixture together.
  • Drain the pasta and add to the dish. Combine the mixture and the pasta then top with parmesan.
  • Cover the baking dish with tin foil and place in the oven. Allow to cook for 30 minutes then remove the tin foil and allow to cook for 15 more minutes or until the parmesan is starting to brown.