Creamy Spinach & Artichoke Pasta Casserole – Comforting, Cheesy, and Weeknight-Friendly

This casserole tastes like your favorite spinach and artichoke dip turned into a full meal. It’s warm, cozy, and loaded with creamy sauce, tender pasta, and just the right amount of tang from artichokes. You’ll get golden, bubbling cheese on top and a velvety sauce underneath.

It’s simple enough for a weeknight but special enough for company. Plus, it reheats beautifully, so leftovers are a win.

Print Recipe

Creamy Spinach & Artichoke Pasta Casserole - Comforting, Cheesy, and Weeknight-Friendly

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 6 servings

Ingredients

• Pasta: 12 ounces short pasta (penne, rotini, or rigatoni)
• Spinach: 5–6 ounces fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and roughly chopped
• Aromatics: 1 small yellow onion, finely diced; 3–4 garlic cloves, minced
• Dairy: 4 ounces cream cheese; 1 1/2 cups milk (whole or 2%); 1 cup shredded mozzarella; 1/2 cup grated Parmesan
• Butter & Flour: 3 tablespoons butter; 2 tablespoons all-purpose flour
• Broth (optional): 1/2 cup low-sodium chicken or vegetable broth
• Seasonings: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon dried Italian seasoning or oregano
• Lemon: Zest of 1 lemon and 1–2 teaspoons juice
• Topping: 1/2 cup panko breadcrumbs, 1 tablespoon olive oil
• Olive Oil: For sautéing

Instructions

• Preheat and prep: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook the pasta: Boil in salted water until just shy of al dente (1–2 minutes less than package).Drain and set aside.
• Sauté aromatics: In a large skillet, warm 1 tablespoon olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
• Wilt the spinach: Add fresh spinach by handfuls, stirring until wilted.If using frozen spinach, add it squeezed dry and warm through.
• Make the roux: Push veggies to the edges. Melt butter in the center, sprinkle in flour, and whisk 1 minute to cook off the raw taste.
• Build the sauce: Slowly whisk in milk, then broth if using. Simmer 2–3 minutes until slightly thickened.Stir in cream cheese until smooth.
• Season and add cheeses: Add salt, pepper, Italian seasoning, red pepper flakes, lemon zest, and lemon juice. Stir in half the mozzarella and half the Parmesan until melted.
• Add artichokes and pasta: Fold in chopped artichokes, then the cooked pasta. Taste and adjust seasoning; the sauce should be well-seasoned now.
• Assemble: Transfer mixture to the baking dish.Top with remaining mozzarella and Parmesan.
• Breadcrumb topping: Toss panko with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the cheese.
• Bake: Bake 18–22 minutes until bubbly and lightly browned. For extra color, broil 1–2 minutes, watching closely.
• Rest and serve: Let sit 5–10 minutes so the sauce sets slightly.Garnish with extra lemon zest or chopped parsley if you like.

What Makes This Special

This dish blends the familiar flavors of a classic party dip with the heartiness of pasta. The sauce uses a mix of cream cheese and milk for a rich texture without being heavy.

Canned artichokes add brightness, while spinach brings color and nutrients. A crunchy breadcrumb topping gives you that perfect contrast to the creamy interior.

Shopping List

• Pasta: 12 ounces short pasta (penne, rotini, or rigatoni)
• Spinach: 5–6 ounces fresh baby spinach (or 10 ounces frozen, thawed and squeezed dry)
• Artichokes: 1 can (14 ounces) quartered artichoke hearts, drained and roughly chopped
• Aromatics: 1 small yellow onion, finely diced; 3–4 garlic cloves, minced
• Dairy: 4 ounces cream cheese; 1 1/2 cups milk (whole or 2%); 1 cup shredded mozzarella; 1/2 cup grated Parmesan
• Butter & Flour: 3 tablespoons butter; 2 tablespoons all-purpose flour
• Broth (optional): 1/2 cup low-sodium chicken or vegetable broth
• Seasonings: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional), 1/2 teaspoon dried Italian seasoning or oregano
• Lemon: Zest of 1 lemon and 1–2 teaspoons juice
• Topping: 1/2 cup panko breadcrumbs, 1 tablespoon olive oil
• Olive Oil: For sautéing

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the pasta: Boil in salted water until just shy of al dente (1–2 minutes less than package).

   Drain and set aside.

3. Sauté aromatics: In a large skillet, warm 1 tablespoon olive oil over medium. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
4. Wilt the spinach: Add fresh spinach by handfuls, stirring until wilted.

   If using frozen spinach, add it squeezed dry and warm through.

5. Make the roux: Push veggies to the edges. Melt butter in the center, sprinkle in flour, and whisk 1 minute to cook off the raw taste.
6. Build the sauce: Slowly whisk in milk, then broth if using. Simmer 2–3 minutes until slightly thickened.

   Stir in cream cheese until smooth.

7. Season and add cheeses: Add salt, pepper, Italian seasoning, red pepper flakes, lemon zest, and lemon juice. Stir in half the mozzarella and half the Parmesan until melted.
8. Add artichokes and pasta: Fold in chopped artichokes, then the cooked pasta. Taste and adjust seasoning; the sauce should be well-seasoned now.
9. Assemble: Transfer mixture to the baking dish.

   Top with remaining mozzarella and Parmesan.

10. Breadcrumb topping: Toss panko with 1 tablespoon olive oil and a pinch of salt. Sprinkle evenly over the cheese.
11. Bake: Bake 18–22 minutes until bubbly and lightly browned. For extra color, broil 1–2 minutes, watching closely.
12. Rest and serve: Let sit 5–10 minutes so the sauce sets slightly.

    Garnish with extra lemon zest or chopped parsley if you like.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days.
• Reheat: Microwave in 45–60 second bursts, stirring between, or warm in a 350°F (175°C) oven, covered, for 15–20 minutes. Add a splash of milk if it seems dry.
• Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat as above.

Health Benefits

• Spinach provides iron, vitamin K, folate, and antioxidants.
• Artichokes are high in fiber and support digestion.
• Balanced fats from dairy help with satisfaction and flavor, so smaller portions feel filling.
• Protein boost is easy by adding chicken or white beans without changing the flavor profile.

Pitfalls to Watch Out For

• Overcooking pasta: It will bake further in the oven, so keep it slightly underdone.
• Watery spinach: If using frozen, squeeze out as much liquid as possible to avoid thinning the sauce.
• Under-seasoning: Taste the sauce before baking.

  The salt level should be slightly bold to carry through the pasta.

• Dry top: If the top browns too quickly, tent loosely with foil for the last few minutes.

Variations You Can Try

• Add protein: Shredded rotisserie chicken, cooked Italian sausage, or a can of white beans.
• Make it lighter: Use reduced-fat cream cheese and 2% milk, and increase spinach to 8 ounces.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.
• Extra veggies: Sautéed mushrooms or roasted red peppers add depth and color.
• Cheese swap: Try fontina or provolone for melty richness, or pecorino for a sharper bite.
• No-bake shortcut: Skip baking; finish the pasta and sauce on the stovetop and top each bowl with toasted breadcrumbs.

FAQ

Can I use marinated artichokes?

Yes. Drain them well and reduce added salt slightly. Their seasoning adds a nice tang and a bit of garlic-herb flavor.

What pasta shape works best?

Choose shapes with ridges or curves like penne, rotini, or shells.

They hold onto the creamy sauce and bake evenly.

Can I make this ahead?

Assemble up to one day in advance, cover, and refrigerate. Add the breadcrumb topping just before baking and add 5–10 minutes to the bake time.

How do I keep the sauce smooth?

Whisk the milk in gradually, keep the heat medium, and fully melt the cream cheese before adding shredded cheese. Avoid boiling once the cheeses are in.

Is there a dairy-free option?

Use unsweetened oat or almond milk, dairy-free cream cheese, and your favorite vegan mozzarella and Parmesan substitutes.

Use olive oil instead of butter.

In Conclusion

This Creamy Spinach & Artichoke Pasta Casserole gives you comfort, convenience, and big flavor in one pan. It’s easy to prep, adaptable, and always a crowd-pleaser. Keep the pantry staples on hand, and you’re never far from a cozy, satisfying dinner.