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Pasta Bake
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Creamy Artichoke and Spinach Pasta Bake with Goat Cheese

This creamy pasta bake is easy, cheesy and absolutely delicious!
Prep Time15 minutes
Cook Time43 minutes
Total Time58 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: goat cheese, pasta, spinach
Servings: 4 people
Calories: 495kcal

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.