Spinach and Artichoke Pasta Bake

Do you love Spinach and Artichoke Dip? Well now you’re gonna have to love Spinach and Artichoke Pasta Bake too. So love away. It’s inevitable.

Spinach and Artichoke Pasta Bake

I’m obsessed with turning things into pasta bakes. It’s usually because I have leftovers and want to just toss it all together in a pan and be done with making dinner. Yes, I totally do that. All the time. I cook up some pasta, put it in a big casserole dish with whatever the leftovers are (think roast chicken and steamed broccoli). Then I add some tomato sauce and cheese and bake it up.

Pasta with Spinach and Artichoke

Today’s Spinach and Artichoke Dip originated because there was a tub of spinach artichoke dip in the fridge that was about to reach its expiration date. I added it to a baked pasta dinner. It was sooooo good. I decided that I just had to recreate that but I didn’t want to have to buy several tubs of pre-made dip to do it.

Spinach and Artichoke Pasta Baked in the Oven

This version uses cream cheese, mayonnaise, frozen spinach and canned artichoke hearts to get that spinach and artichoke dip flavor. There’s also some cooked chicken meat and mozzarella in there. It’s super tasty.

Here it is! My recipe for Spinach and Artichoke Pasta Bake.

Spinach and Artichoke Pasta Bake

Do you love Spinach and Artichoke Dip? Well now you're gonna have to love Spinach and Artichoke Pasta Bake too. So love away. It's inevitable.

Ingredients:

  • 12 oz. uncooked penne pasta
  • 2 (10 oz.) boxes of frozen spinach
  • 8 oz. cream cheese
  • 1/2 cup mayonnaise (you can substitute low-fat)
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. coarse black pepper
  • 1 and 1/2 cup shredded mozzarella cheese, divided
  • 1 lb. diced cooked chicken (about 2 breasts)
  • 2 (14oz.) cans baby artichoke hearts, drained
  • 1/4 cup shredded parmesan Cheese

Directions:

  1. Cook penne pasta according to package directions. Drain and set aside.
  2. Preheat oven to 350ºF
  3. Put spinach in a large microwave-safe bowl and defrost in the microwave. Add cream cheese and warm 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the spinach. Add mayonnaise, garlic powder, salt and pepper.
  4. Return drained pasta to pot along with spinach sauce, 1 cup of the shredded mozzarella, diced chicken, and baby artichoke hearts. Stir until all the pasta is coated. Turn into a 3-quart, 13x9" pan. Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.
  5. Bake until heated through and browned a bit on top, about 30 minutes.
This post was originally published in October, 2015 and was fully revised in August, 2016.

Spinach and Artichoke Pasta Bake

 

Spinach and Artichoke Baked Pasta

13 Responses to “Spinach and Artichoke Pasta Bake”

  1. Colleen — October 14, 2016 @ 4:22 pm (#)

    How do you cook the chicken? Boiled or baked?

    • Christine Pittman — October 17, 2016 @ 8:21 am (#)

      Colleen, You can cook it any way. I usually use leftover roast chicken or a rotisserie chicken from the grocery store. But you could poach chicken breasts instead.

  2. Dianne — December 2, 2015 @ 4:37 pm (#)

    do you drain the spinach before adding the cream cheese?

    • Christine Pittman — December 6, 2015 @ 2:02 pm (#)

      Dianne, No. The liquid from the spinach mixes with the cream cheese to make a sauce.

  3. Tina Kearney — November 18, 2015 @ 7:01 pm (#)

    Hi there, it sounds delicious. But I now have a tub of spinach artichoke dip that I need to use, how do I make it with that?

    • Christine Pittman — November 19, 2015 @ 11:55 am (#)

      Hey Tina,
      Cook the pasta and then add your artichoke dip to it, a little at a time and taste as you go. You want it creamy and flavorful. Then put it in a pan and top with mozzarella cheese and bake it. I want some now!

  4. Sherri @ Watch Learn Eat — October 30, 2015 @ 4:12 pm (#)

    YES! I DO love spinach and artichoke dip and I’m sure I will love this too! Looks so creamy and delicious!

  5. Mary @ StrawmarySmith — October 21, 2015 @ 9:23 pm (#)

    I love pasta bakes, too! It’s the best way to combine leftovers, and I love how you came up with this idea by using your leftover dip! This looks amazing!

  6. Amira — October 20, 2015 @ 12:16 pm (#)

    My kids almost love anything and everything pasta :) so I like your way of turning any leftovers into pasta dish.. very creative.

  7. Megan {Country Cleaver} — October 19, 2015 @ 11:01 pm (#)

    I want a giant heaping plate full of this pasta!!

Trackbacks/Pingbacks

  1. Wilted Spinach with Garlic and Raisins - Meatless Recipe — January 5, 2016
  2. Best Recipes of 2015 — December 31, 2015
  3. Spinach Artichoke Pasta Bake - Yum Goggle — October 21, 2015

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