Creamy Spinach Artichoke Pasta

baked pasta with spinach and artichokes covered in cheese and parsley

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 434kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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).
12 oz. orecchiette pasta
Add pasta to a 9x13 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.
1 Tbsp. olive oil, 1/2 large white onion, diced, 3 cloves garlic, minced, salt, pepper, red pepper chili flakes, to taste
Add in chopped spinach, stir until wilted. Then add in chopped artichokes, stir.
5-6 heaping cups fresh baby spinach, roughly chopped, 1, 13.75 oz. can artichoke hearts, drained and chopped
Add in the cream cheese, freshly grated parmesan cheese, Greek yogurt, lemon juice, and milk/cornstarch mixture. Stir until melted and smooth.
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
Lastly add in pasta water and 1 cup mozzarella cheese. Simmer, then remove from heat.
1 cup reserved pasta water, 1 1/4 cup mozzarella cheese, divided
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.

Nutrition