I was lying in bed the other night thinking about how good my spinach and artichoke pizza fingers are and that I should make them again. Then I thought: why not turn that same flavor into a casserole? Enter this delicious Spinach Artichoke Pasta Bake. Casseroles are a family-friendly, comforting meal — hard to pass up when they’re ooey and gooey. This bake takes the beloved spinach artichoke dip flavor and combines it with al dente pasta for a simple one-dish dinner.
This Spinach Artichoke Pasta Bake also makes a great brunch dish. It’s savory and hearty, so it will keep you full for hours after a big weekend meal. It transforms the popular dip into a more substantial, satisfying plate. Make a large batch — this one disappears fast.
Three reasons why you need to make this recipe
Deliciously cheesy, yet still healthy
This pasta bake is high in fiber: one serving provides about 5 grams. With daily fiber goals around 15–20 grams, this recipe helps you hit a solid portion in a single serving.
A tasty way to add nutrients
Spinach and artichokes are packed with vitamins and minerals, and smothered in creamy, melty cheese they become a kid-friendly way to get those veggies in.
Ready in about 30 minutes
Need a quick home-cooked meal? After boiling the pasta, the casserole bakes for only about 25 minutes — a fast and satisfying weeknight dinner.
Ingredients you need to make Spinach Artichoke Pasta Bake
- 2 cups (measured uncooked) high-fiber pasta
- 4 oz softened light cream cheese
- 1/4 cup light sour cream
- 1/4 cup reduced-calorie mayo
- 2 garlic cloves, diced
- 4 cups fresh, chopped spinach
- 6 oz can artichoke hearts, drained
- 1/3 cup light shredded mozzarella
- 1 tablespoon finely grated Parmesan cheese
- Dash of salt and pepper
How to make Spinach Artichoke Pasta Bake (step by step)
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Cook the pasta according to package directions. In a large bowl, combine the cream cheese, sour cream, mayo, artichoke hearts, chopped spinach, garlic, salt, pepper, and mozzarella. Stir in the drained pasta until well coated.
- Spread the pasta mixture evenly in the prepared casserole dish. Sprinkle the grated Parmesan over the top and bake for about 25 minutes, until hot and bubbly.
- Remove from the oven and let cool 5 minutes. Cut into 6 equal servings.
Makes 6 servings. Nutrition info per serving (approximate): Calories 212, Fat 10 g, Saturated fat 3.6 g, Carbs 23 g, Fiber 5 g, Sugars 4 g, Sodium 348 mg, Protein 11 g.
WW Points
- High-fiber pasta (measured uncooked): ~15 points (varies by brand)
- Light cream cheese: 11 points
- Light sour cream: 3 points
- Reduced-calorie mayo: 7 points
- Garlic, spinach, and drained artichoke hearts: 0 points
- Light shredded mozzarella: 4 points
- Grated Parmesan: 1 point
- Salt and pepper: 0 points
Estimated at 7 WW points per serving using the WW app recipe creator. If you use whole wheat pasta or different product choices, points will change — older WW versions may show 4–6 personal points or 6 SP depending on plan.
Different ways to change up this recipe
- Add shredded rotisserie chicken or pre-cooked shredded chicken to boost protein and make it a more balanced meal. Ground turkey works too—cook it first.
- To lower WW points, use fat-free cream cheese, fat-free sour cream, and fat-free cheeses.
- Crockpot version: combine ingredients in a slow cooker and cook on low for about 3 hours; add uncooked pasta so it cooks in the crockpot.
- Try chickpea-based or other high-fiber pastas (like Banza) for extra protein, fiber, and a gluten-free option.
- For a low-carb version, skip the pasta and use shredded chicken over cauliflower rice for a dip-like casserole.
Tips and tricks for making Spinach Artichoke Pasta Bake
- You can freeze the assembled or baked casserole in an aluminum pan for up to 3 months. Wrap well with foil or plastic and a freezer bag. To reheat from frozen, bake at 325°F for 20–30 minutes until heated through.
- The bake keeps well in the refrigerator for up to 5 days when stored tightly covered, making it a great meal-prep option.
- Assemble the casserole ahead of time (up to the point of baking) and refrigerate for 2–3 days. Remove from the fridge while the oven preheats so it reaches room temperature before baking.
Similar recipes you’ll enjoy
- Perfect Air Fryer Chicken Cutlets Recipe
- Chicken Enchilada Bubble Up
- Garlic, Bacon, and Cheese Stuffed Chicken Breast
Spinach Artichoke Pasta Bake
Ingredients
- 2 cups measured uncooked high-fiber pasta
- 4 oz softened light cream cheese
- 1/4 cup light sour cream
- 1/4 cup reduced-calorie mayo
- 2 garlic cloves, diced
- 4 cups fresh chopped spinach
- 6 oz can artichoke hearts, drained
- 1/3 cup light shredded mozzarella
- 1 Tbsp finely grated Parmesan
- Dash of salt and pepper
Instructions
- Preheat oven to 350°F and grease a 9×13-inch casserole dish.
- Cook pasta according to package directions. In a large bowl, mix cream cheese, sour cream, mayo, artichokes, spinach, garlic, salt, pepper, and mozzarella. Stir in cooked, drained pasta.
- Transfer mixture to the casserole dish, top with Parmesan, and bake about 25 minutes until heated through.
- Let cool 5 minutes, then cut into six servings.
Nutrition
Nutrition information is approximate and automatically calculated.