Spinach and Artichoke Pasta Bake

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


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.


  • 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 3 medium
  • breasts)
  • 2 (14oz.) cans baby artichoke hearts, drained
  • 1/4 cup shredded parmesan Cheese


  1. Cook penne pasta according to package directions. Drain and set aside. Preheat oven to 350ºF.
  2. Meanwhile, put spinach in a large microwave-safe bowl and defrost in the microwave.
  3. Add cream cheese and warm in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the spinach.
  4. Add mayonnaise, garlic powder, salt and pepper.
  5. 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, 13×9″ pan.
  6. Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.
  7. Bake until heated through and browned a bit on top, about 30 minutes.