This spinach artichoke pasta bake is a delicious easy dinner reminiscent of the crowd-favorite spinach and artichoke dip. It is made with penne pasta tossed in a creamy and cheesy spinach and artichoke sauce, topped with more cheese and baked to perfection.
Spinach Artichoke Pasta Bake with Goat Cheese
It does not get easier than this. If you are like me and love both a homemade pasta bake, and spinach artichoke dip, then you must try this recipe. It’s so easy to make, and is guaranteed to be a hit. Spinach artichoke pasta bake is very easy and quick. The whole thing will be ready in less than an hour, which makes it the perfect weeknight dinner.
What Cheese to Use in the Pasta Casserole:
You will find cheese in the sauce and on top of this spinach artichoke pasta bake. You can make it more or less cheesy according to your preference. Substitute any with cheeses that you prefer or have available on hand.
For the white sauce: This recipe uses goat cheese in the sauce. If you don’t like it, or don’t have goat cheese on hand, you can substitute it with cream cheese, sour cream or a mixture of both. You can also add Parmesan or mozzarella to make the dish extra cheesy.
For the topping: I like it topped with plenty of mozzarella. The dish that you see in the photos doesn’t have a lot of cheese on top because I served it to family that doesn’t like it topped with plenty of cheese. Nonetheless, the dish turned out great without a lot of cheese on top.
So if you are looking to cut down on calories, or just do not like your pasta casserole topped with too much cheese, this recipe is so good even without the cheese on top, or with a light layer. So definitely tailor the amount of cheese to your liking. You can top your dish with about 1 cup of mozzarella for a more cheesy casserole.
Variations:
One of my favorite variations is adding chicken to this pasta bake. I think the flavors of spinach and artichoke work great with chicken. You can also leave out the artichoke if you want.
Cut up two chicken breasts into cubes or strips. Season the chicken with black pepper and garlic powder, and cook for 15-20 minutes on medium high heat. Salt to taste. I don’t add salt before cooking because it will draw the moisture out of the chicken. Transfer the chicken to a plate and set aside, and in the same pot saute the onions, and proceed with making sauce as in the recipe. When it’s time to add the spinach, go ahead and add the cooked chicken to the pot. Continue the rest of the recipe as is.
More Recipes to try:
- Spinach Puff Pastry Appetizer
- Authentic Baba Ganoush Eggplant Dip
- Kabsa – Saudi Fragrant Chicken and Rice Recipe
Creamy Artichoke and Spinach Pasta Bake with Goat Cheese
Ingredients
- 2 tbsp canola oil
- 1 medium onion chopped
- 4 cloves garlic sliced
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 6 oz goat cheese
- 2 cups water from pasta more as needed
- 1 can artichoke
- 2 cups frozen spinach
- salt and pepper
- 500 grams dried pasta ziti, rigatoni, or penne
- 1 cup mozzarella
Instructions
The pasta
- Bring a big pot of water to a boil. Add salt to make the water salty.
- Add the pasta and boil for about 9 mins, or a minute less than recommended on the package. The pasta will continue to cook with the sauce and in the oven.
- Save pasta water for the sauce, drain and set aside.
The sauce
- While the pasta is cooking, add the oil or butter and sautee the onions on medium heat. Cook the onion for 10 mins or until transluscent. Add the garlic and cook for 2 mins. Add the flour and cook for 2 more minutes.
- Add the milk and pasta water to the onions. After 3 minutes, add the goat cheese and stir until melted. Add more pasta water to keep a thin consistency, as the pasta will soak up the liquid as it bakes.
- When the mixture starts to boil, add in the artichokes and the spinach. Let it heat through. Salt and pepper to taste.
Assemble and Serve
- Add the pasta to the sauce. Mix well then transfer to a large baking dish. Top with the mozzerella, and bake for 15-20 minutes, or until the cheese is golden brown.
- Take the dish out of the oven, let it rest for 5-10 minutes, then serve.
Notes
Substitutions:
- Goat Cheese: Substitute with cream cheese, sour cream, or a combination of both.
- Oil: I use both canola and olive oil together. Substitute with butter for a richer dish.
- Milk: Substitute with half and half, or cream for a richer dish.
Variations:
- Make it with chicken. Cook the chicken first and set it aside while you make the sauce, then add it along with the spinach and artichoke. You could also make the sauce on top of the cooked chicken. You can leave out the artichoke too.
- Pasta: I use penne. Ziti or Rigatoni are also great choices for this dish. But feel free to use whatever shape pasta you have on hand. Anything will work.
