Baked Spinach & Artichoke Pasta Recipe

Name: Baked Spinach & Artichoke Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds short pasta penne, ziti or rigatoni; 2 shallots large, diced; 10 garlic cloves sliced; 20 ounces spinach rough chopped; 14 ounces artichoke hearts cans, drained and quartered; 6 tablespoons butter; 1/2 cup flour; 7 cups milk slightly warmed; 3/4 pound shredded mozzarella cheese; 1 1/2 cups pecorino romano cheese grated, plus extra to sprinkle on top; olive oil; salt; pepper

Servings: persons

2 pounds short pasta penne, ziti or rigatoni
2 shallots large, diced
10 garlic cloves sliced
20 ounces spinach rough chopped
14 ounces artichoke hearts cans, drained and quartered
6 tablespoons butter
1/2 cup flour
7 cups milk slightly warmed
3/4 pound shredded mozzarella cheese
1 1/2 cups pecorino romano cheese grated, plus extra to sprinkle on top
olive oil
salt
pepper

1
Oven at 375 degrees.
2
Cook the pasta a couple minutes shy of al dente (according to pkg directions). Drain and put into a very large bowl, toss with a few drizzles of olive oil to prevent sticking.
3
In a large saute pan, over medium heat, add enough oil to just coat the bottom. Add the shallots and garlic, season with salt and pepper and cook until softened.
4
Add in the artichoke hearts and spinach a little at a time until the spinach is all wilted down. Season with salt and pepper.
5
Add the spinach and artichoke mix to the cooked pasta. Toss.
6
Bechamel is a simple basic sauce that can be used to create many different types of sauces. In a large pot, over medium low heat, melt the butter. Whisk in the flour and allow to cook a few minutes.
7
Add in the slightly warmed milk and whisk until smooth. Season with salt and pepper. Raise heat to medium. Cook until thickened enough to just coat the back of a wooden spoon.
8
Shut the heat and add in the mozzarella and pecorino romano cheese. Stir to combine.
9
Pour the sauce over the pasta and stir to combine. Pour the pasta into a large baking dish, sprinkle some more pecorino romano overtop and bake for approx 25-30 minutes, until bubbbly and lightly golden.

2122

kcal

Calories

Fat

293

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds short pasta penne, ziti or rigatoni, 2 shallots large, diced, 10 garlic cloves sliced, 20 ounces spinach rough chopped, and more.

Yes, Baked Spinach & Artichoke Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spinach & Artichoke Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions