This cheesy, vegetable-filled Spinach Artichoke Pasta Bake will become a family favorite and it is easy enough to make for a weeknight meal.
Are you looking for easy dinner ideas that are family-friendly while also containing vegetables? Everyone in my family loved this Spinach Artichoke Pasta Bake. It tastes like Spinach Artichoke Dip, so if you love the dip you will also love this dinner! This recipe is also vegetarian which makes it perfect if you have a meatless night at your house while also being packed with protein.
If you are looking for more quick dinner ideas you may be interested in Panko-Crusted BBQ Chicken or Baked Spaghetti Chicken Parmesan. Both recipes are family-friendly.
Spinach and Artichoke Pasta Bake
Cook pasta according to the package directions. Reserve 1/2 cup pasta water before draining the pasta.
In a large skillet, heat oil on medium heat. Then add onion and cook until tender. Next add garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook for about 1 minute.
Heat broiler. In a large bowl, combine sour cream, cream cheese, parmesan cheese, lemon zest, lemon juice, and onion mixture.
Add the pasta to the mixture and toss to coat. Stir in spinach, artichokes, and 1/4 cup pasta water (adding more if the pasta seems dry).
Fold in 1/2 cup mozzarella cheese.
Pour pasta into a casserole dish and top with remaining mozzarella cheese. Broil until golden brown, about 3 to 5 minutes but always keep an eye on food under the broiler.
Top with fresh basil before serving.
Ingredients
- 12-ounce box rigatoni
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3/4 cup sour cream
- 4 ounces cream cheese, room temperature
- 1/2 cup parmesan cheese, grated
- 2 teaspoons grated lemon zest
- 1 Tablespoon lemon juice
- 10-ounce package, frozen spinach, thawed and moisture squeezed out
- 1 can (14 ounces) artichoke hearts, quartered
- 1 cup mozzarella cheese, shredded
- Fresh basil, chopped
Instructions
- Cook pasta according to the package directions. Reserve 1/2 cup pasta water before draining the pasta.
- In a large skillet, heat oil on medium heat. Then add onion and cook until tender. Next add garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook for about 1 minute.
- Heat broiler. In a large bowl, combine sour cream, cream cheese, parmesan cheese, lemon zest, lemon juice, and onion mixture.
- Add the pasta to the mixture and toss to coat. Stir in spinach, artichokes, and 1/4 cup pasta water (adding more if the pasta seems dry).
- Fold in 1/2 cup mozzarella cheese.
- Pour pasta into a casserole dish and top with remaining mozzarella cheese. Broil until golden brown, about 3 to 5 minutes but always keep an eye on food under the broiler.
- Top with fresh basil before serving.
