Spinach and Artichoke Pasta Bake

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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.


  • 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


  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