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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - short pasta such as orecchiette or mezzi rigatoni
  • 1 tablespoons - olive oil
  • 1 - large onion, finely chopped
  • - kosher salt and pepper
  • 4 cloves - garlic, finely chopped
  • 3/4 cups - low-fat sour cream
  • 4 ounces - reduced-fat cream cheese, at room temperature
  • 2 ounces - Parmesan (2 oz. = 1/2 cup), grated
  • 2 tablespoons - grated lemon zest
  • 1 tablespoons - lemon juice
  • 1 packages - 10 oz. frozen leaf spinach, thawed and excess moisture squeezed out
  • 1 cans - 13.5 oz. artichoke hearts, rinsed, squeezed of excess moisture, chopped
  • 4 ounces - mozzarella cheese (4 oz. = about 1 cup), shredded, divided
  • Directions:

    Cook pasta per package directions. Reserve 1/2 cup cooking water, then drain pasta.

    Meanwhile, heat oil in large skillet over medium heat. Add chopped onion and about 1/2 teaspoon each of salt and pepper and cook, covered, stirring occasionally, until tender, about 6-8 minutes. Add garlic and cook, stirring, for 1 minute more.

    Heat broiler. In a large bowl combine sour cream, cream cheese, Parmesan, lemon zest and lemon juice; stir in onion mixture.

    Add pasta to bowl and toss to coat. Stir in spinach, artichokes and 1/4 cup of the reserved pasta cooking water (adding a little more if pasta seems dry). Fold in 1/2 cup of the mozzarella.

    Transfer pasta mixture to broiler-safe 3-quart casserole dish. Sprinkle with remaining mozzarella and heat under broiler until golden brown, about 3 to 5 minutes, keeping a close eye on it so it doesn't burn.

    Brief Description

    Side dish of pasta in a creamy spinach and artichoke sauce; add some chicken for a full meal in one dish.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 25 min


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    Posted On:

    January 19, 2021

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