Spinach Artichoke Penne Bake

Indulge in this creamy Spinach Artichoke Penne Bake, where al dente penne pasta mingles with tender spinach, tangy artichoke hearts, and a rich blend of cheeses in a luscious garlic-parmesan sauce. Baked to bubbly golden perfection, it’s a comforting vegetarian casserole that transforms classic dip flavors into a hearty, crowd-pleasing family dinner.

My Experience Cooking This recipe:

The first time I made this Spinach Artichoke Penne Bake, I was amazed at how quickly it came together—under an hour from start to finish. The kitchen filled with the irresistible aroma of garlic and melting cheese.

It was a huge hit with my family; even the picky eaters devoured seconds. I’ve tweaked it over time by adding a touch of red pepper flakes for subtle heat, and it never fails to deliver cozy, restaurant-quality comfort.

Yield: 6 Serves

Spinach Artichoke Penne Bake

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Cheesy, creamy Spinach Artichoke Penne Bake—easy vegetarian comfort food packed with flavor and ready in under an hour.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1 lb (450g) penne pasta
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4-5 garlic cloves, minced
• 10 oz fresh baby spinach (or 1 package frozen, thawed and squeezed dry)
• 1 can (14 oz) artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1 cup sour cream or Greek yogurt
• 1 cup whole milk or half-and-half
• 1½ cups shredded mozzarella cheese, divided
• ¾ cup grated Parmesan cheese, divided
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Get your oven ready and water boiling: Preheat your oven to 375°F (190°C) and bring a large pot of generously salted water to a boil. This ensures your pasta cooks perfectly while you prep the dreamy sauce.
2. Cook the pasta with love: Add the penne and cook until just al dente, about 1-2 minutes less than the package says. Reserve 1 cup of starchy pasta water, then drain the pasta gently. This water is liquid gold for silky sauce!
3. Sauté the aromatics: In a large skillet over medium heat, warm the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes for another minute until fragrant—this builds the irresistible base flavor.
4. Wilt the spinach beautifully: Toss in the fresh baby spinach (in batches if needed) and stir until it wilts down beautifully, releasing its vibrant green essence, about 2-3 minutes. Season lightly with salt and pepper.
5. Add the artichokes: Fold in the chopped artichoke hearts and cook for 2 more minutes. Their tangy bite pairs perfectly with the earthy spinach—your kitchen should smell amazing right now!
6. Create the creamy magic: Lower the heat and add the cream cheese, sour cream, milk, 1 cup of mozzarella, and ½ cup Parmesan. Stir until everything melts into a luscious, velvety sauce. Use reserved pasta water a splash at a time to reach the perfect pourable consistency.
7. Combine with pasta: Add the drained penne to the skillet and toss everything together until every piece is lovingly coated in the cheesy spinach-artichoke goodness. Taste and adjust seasoning.
8. Transfer to baking dish: Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly. This is where it transforms from skillet delight to bubbly casserole.
9. Top and bake: Sprinkle the remaining mozzarella and Parmesan generously over the top. Bake uncovered for 20-25 minutes until the cheese is golden, bubbly, and irresistibly tempting.
10. Rest and serve with joy: Let the bake rest for 5-10 minutes after removing from the oven. Garnish with fresh herbs, then scoop generous portions onto plates. Watch everyone smile as they dig in!

Notes

For extra crispiness, broil the top for the last 2-3 minutes. Make it vegan by using plant-based cream cheese, yogurt, milk, and cheeses. Fresh herbs brighten everything—don't skip the garnish. This dish reheats wonderfully and is perfect for meal prep.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 691Total Fat 42gSaturated Fat 21gUnsaturated Fat 20gCholesterol 111mgSodium 1195mgCarbohydrates 42gFiber 3gSugar 8gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Common Mistakes of making this recipe:

• Overcooking the pasta before baking, leading to mushy texture—aim for al dente.
• Skipping the squeeze of excess water from spinach and artichokes, resulting in a watery bake.
• Using low-quality or pre-shredded cheese, which can make the sauce grainy instead of smooth and stretchy.
• Forgetting to reserve pasta water for the sauce, losing creaminess.
• Baking at too high a temperature without covering initially, causing the top to brown before the center heats through.

Ingredient Science of this recipe:

Spinach provides iron, vitamins A and K, and wilts beautifully to release moisture that integrates into the sauce. Artichoke hearts add fiber and a mild, briny tang that balances the richness.

Cream cheese and mozzarella create an emulsified, gooey melt due to their fat and protein structure, while Parmesan contributes umami and saltiness through aged fermentation. Garlic and onion build aromatic depth via sulfur compounds, and a splash of pasta water’s starches help thicken the sauce naturally without extra flour.

Serving Ideas of this recipe:

Serve this Spinach Artichoke Penne Bake hot from the oven with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Pair it with garlic bread or crusty sourdough for scooping up every bit of sauce.

For entertaining, offer it alongside grilled chicken or shrimp for protein lovers. It’s also fantastic with a chilled white wine like Pinot Grigio or a light Italian red. Garnish with fresh basil or extra Parmesan for an elegant touch.

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