Creamy Spinach Artichoke Pasta

Main Dishes  |  Published Oct 25, 2021  |  Updated Oct 25, 2021  |  By Tawnie

orecchiette pasta on a plate covered in cheese, spinach and artichokes

What’s not to love about this creamy Spinach Artichoke Pasta?!

It’s checking all the boxes for us. Creamy, cheesy, luscious, easy to make and oh, did I mention cheesy?!

It tastes just like your favorite spinach artichoke dip making this a dangerously delicious pasta.

Creamy pasta recipes are kind of a thing in our house and I’m guessing if you’re here, they are in your house too! You’ll love adding this One Pot Creamy Chicken Marsala pasta and this Chicken Alfredo Pasta Bake to your weekly pasta rotation.

baked pasta with spinach and artichokes covered in cheese and parsley

In this easy weeknight meal, the orecchiette pasta gets tossed in a cheesy sauce filled with chopped baby spinach, artichoke hearts, grated parmesan cheese and cream cheese.

Dive in as is or enjoy with chicken breasts, ground turkey or ground beef, sausage or enjoy with baked salmon. Any way you enjoy it, you’ll be swimming in a meal of deliciousness.

Ingredient Notes

several ingredients portioned out in small glass bowls

The star ingredients of the show are:

  • Orecchiette Pasta: We love using this shape because we feel it captures the cheesy sauce so well, but feel free to use any small pasta shape: Penne, Ziti, Shells, Farfalle, Fussili etc.
  • Spinach: You’ll need fresh spinach or fresh baby spinach. I have not personally tested this recipe with frozen chopped spinach but I think it would work just fine. Be sure to thaw it and squeeze out any excess moisture.
  • Artichoke hearts: Using the canned artichoke hearts is perfect for this, just be sure to drain them and then chop em’ up!
  • Cream cheese: Any cream cheese works well: low fat, reduced rat, etc. It’s best added to the sauce when it’s at room temperature.
  • Greek yogurt: Instead of sour cream, we’re using a full fat, plain Greek yogurt. It adds so much creaminess to the sauce!
  • Grated parmesan cheese and mozzarella cheese: freshly grated is best!
a spoon in a baking dish scooping up a portion of pasta

Step by Step Directions

pasta in a baking dish covered in cheese, artichokes and baby spinach
  1. Bring a large pot of salted water to a boil over medium high heat and cook the pasta according to package instructions. (al dente recommended) Be sure to reserve 1 cup of pasta water before draining cooked pasta.
  2. Add pasta to a 9×13 inch baking dish and set aside.
  3. Heat olive oil in large skillet over medium heat. Saute onions then add in garlic and seasonings.
  4. Add in spinach, stir until wilted. Then add in chopped artichokes, stir.
  5. Add in the cream cheese, freshly grated parmesan cheese, Greek yogurt, lemon juice, and milk/cornstarch mixture. Stir until melted and smooth.
  6. Lastly add in pasta water and mozzarella cheese. Simmer, then remove from heat.
  7. Toss the spinach artichoke mixture with the cooked pasta noodles. Top with more mozzarella cheese if desired.
  8. Bake for 20 minutes or until hot and bubbly.
orecchiette pasta on a plate covered in cheese, spinach and artichokes and garnished with parsley and red pepper chili flakes

Tips and Variations

  • Balance the meal by adding protein: cooked chicken, ground meat, crumbled bacon, shrimp or sausage are all great options. I would stir it in right before you bake everything! (Be sure to cook meat/fish prior to adding in)
  • Feel free to add your favorite herbs to the sauce: fresh basil, rosemary, Italian seasoning, etc.
  • Add more veggies: when sautéing the onions, chopped mushrooms or sun dried tomatoes.
  • Don’t forget to reserve 1 cup of the pasta water before you drain it. This starch-rich water helps the sauce stick to the noodles and we want that yummy cheesy sauce to bind to the orecchiette!
  • Use any small noodle shape, and use a gluten free noodle or veggie pasta if desired.
  • When reheating pasta, you may need to add a little water, broth or milk to thin out the sauce.
  • Experiment garnishing with different cheeses like goat cheese or feta cheese.
orecchiette pasta on a plate covered in cheese, spinach and artichokes

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

baked pasta with spinach and artichokes covered in cheese and parsley
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Creamy Spinach Artichoke Pasta

This Creamy Spinach Artichoke Pasta is a comforting, warm, cheesy meal that's so simple to make. Easy, delicious and just so YUM!
5 from 8 reviews
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 434kcal

Ingredients

  • 12 oz. orecchiette pasta
  • 1 cup reserved pasta water
  • 1 Tbsp. olive oil
  • 1/2 large white onion, diced
  • 3 cloves garlic, minced
  • salt, pepper, red pepper chili flakes, to taste
  • 5-6 heaping cups fresh baby spinach, roughly chopped
  • 1, 13.75 oz. can artichoke hearts, drained and chopped
  • 3/4 cup Greek yogurt
  • 4 oz. cream cheese, softened
  • 1/2 cup freshly grated parmesan cheese (plus more for garnish)
  • 2 tsp. lemon juice, fresh
  • 1/2 cup milk + 1/2 Tbsp. cornstarch whisked together
  • 1 1/4 cup mozzarella cheese, divided

Instructions

  • Preheat oven to 350°F
  • Bring a large pot of salted water to a boil over medium high heat and cook the pasta according to package instructions, being sure to reserve 1 cup of pasta water before draining cooked pasta. (Cook pasta just shy of al dente. The pasta will tenderize in the oven even more later on).
  • Add pasta to a 9×13 inch baking dish and set aside.
  • Heat olive oil in large skillet over medium heat. Sauté onions, stirring occasionally, for 2-3 minutes. Add in garlic, salt, pepper and red pepper chili flakes. Stir for 1 minute.
  • Add in chopped spinach, stir until wilted. Then add in chopped artichokes, stir.
  • Add in the cream cheese, freshly grated parmesan cheese, Greek yogurt, lemon juice, and milk/cornstarch mixture. Stir until melted and smooth.
  • Lastly add in pasta water and 1 cup mozzarella cheese. Simmer, then remove from heat.
  • Toss the spinach artichoke mixture with the cooked pasta noodles. Top with remaining 1/4 cup mozzarella cheese if desired.
  • Bake for 15-20 minutes or until hot and bubbly and then broil for 1-2 minutes until the cheese on top is golden brown.
  • Garnish with more cheese on top if desired, serve and enjoy!

Video

Notes

  • Balance the meal by adding protein: cooked chicken, ground meat, crumbled bacon, shrimp or sausage are all great options. I would stir it in right before you bake everything! (Be sure to cook meat/fish prior to adding in)
  • Feel free to add your favorite herbs to the sauce: fresh basil, rosemary, Italian seasoning, etc.
  • Add more veggies: when sautéing the onions, chopped mushrooms or sun dried tomatoes.
  • Don’t forget to reserve 1 cup of the pasta water before you drain it. This starch-rich water helps the sauce stick to the noodles and we want that yummy cheesy sauce to bind to the orecchiette!
  • Use any small noodle shape, and use a gluten free noodle or veggie pasta if desired.
  • When reheating pasta, you may need to add a little water, broth or milk to thin out the sauce.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 48g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 364mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 2mg | Calcium: 304mg | Iron: 1mg

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7 Comments
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melinda geers
22 days ago

Me and my family are trying this tonight!!Looks and sounds so good..I thought your recipe stood out the most!!

Biana
1 month ago

Spinach and artichokes are such a great combination, I like that you added them to pasta!

Jyoti Behrani
1 month ago

Great recipe! This pasta is seriously addicting and it was so easy to make. Will be making it again. Thank for such an amazing recipe!

Mirlene
1 month ago

I love this pasta! It’s so creamy and very tasty. Just the right amout of spinach and artichokes. Would definitely add a little Chicken for protein

Jess
1 month ago

My favorite dip in pasta form?! Heck yes!

1 month ago

I’m not using artichokes in my cooking all that often, but this dish looks so good that I’m putting this on my “to try” list asap. Very nice photos btw! 🙂

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