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Spinach Artichoke Pasta Bake

This pasta bake recipe features the classic flavors of spinach artichoke dip. An easy vegetarian dinner idea that is full of cheesy delicious flavor!

a wooden spoon taking a scoop of spinach artichoke pasta from the baking dish

Spinach artichoke dip is one of my favorite appetizers.

I took all of the flavors from that recipe and turned it into a cheesy baked pasta dinner!

Everyone loves baked rigatoni recipes and this one does not disappoint.

The sauce is made similar to this cream cheese pasta and is so creamy and delicious.

Ingredients to make spinach artichoke pasta

  • Rigatoni pasta: we love rigatoni for this dish, but any kind of pasta will work!
  • fresh garlic: none of the jarred stuff, please. Fresh minced garlic adds so much flavor!
  • yellow onion
  • baby spinach
  • artichoke hearts
  • cream cheese: for the easiest creamy sauce
  • mozzarella
  • fresh parmesan: don’t skip grating it yourself, it’s worth it!
  • butter
  • cornstarch: to thicken the sauce
spinach artichoke pasta bake in a white baking dish

How to make this spinach artichoke pasta bake

Preheat the oven to 425 degrees.

Step 1: Cook the rigatoni according to package instructions. Before draining, reserve 2 cups of pasta cooking water to make the sauce and set it aside.

Step 2: Melt butter in a large pot or dutch oven like I used. Add the garlic and onion and cook until softened, around 5 minutes.

While the garlic and onion are cooking, go ahead and drain and chop up the artichoke hearts and chop the spinach. Set aside as we will need these soon.

Step 3: Add the cream cheese, reserved pasta cooking water, and parmesan cheese and whisk for around 10 minutes to combine. Whisk in the cornstarch to thicken the sauce and stir until creamy.

cooked rigatoni noodles in a white dutch oven

Step 4: Stir the cooked rigatoni, spinach, and artichoke hearts into the sauce until combined.

Step 5: Grease a casserole 9 by 13 dish and transfer the spinach artichoke pasta into it.

Top the pasta with the shredded mozzarella cheese.

white dutch oven with rigatoni topped with chopped artichokes and spinach

How long to bake pasta

Cooked pasta does not need very long to bake and the melted cheese is a good indicator that it is nice and hot throughout.

Step 6: Bake at 425 degrees for 15 – 20 minutes, until the cheese begins to brown on top and is bubbly.

For more crisp on top you can broil for a minute or two on the end. I like to do this to get those delicious browned crispy bits of cheese on top!

spinach artichoke pasta bake in a white baking dish

You have got to try this pasta bake!

It was so cheesy and tasted just like spinach artichoke dip.

A comfort food vegetarian dinner recipe for sure!

More pasta recipes

a wooden spoon taking a scoop of spinach artichoke pasta from the baking dish
a wooden spoon taking a scoop of spinach artichoke pasta from the baking dish
image with text "spinach artichoke pasta bake"
spinach artichoke pasta bake in a white baking dish

Spinach Artichoke Pasta Bake

Joy Shull
Easy homemade spinach artichoke pasta bake with rigatoni
4.46 from 112 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta
Cuisine American
Servings 6
Calories 694 kcal


  • 1 lb rigatoni pasta
  • 8 cloves garlic minced
  • 1 yellow onion diced
  • 8 oz baby spinach roughly chopped
  • 14 oz can of artichoke hearts drained and chopped
  • 8 oz cream cheese
  • 1 ⅓ cup parmesan cheese freshly grated
  • 8 oz shredded mozzarella cheese
  • 2 tablespoons butter
  • 2 cups reserved pasta cooking water
  • 2 tablespoons cornstarch


  • Cook rigatoni according to package instructions and set aside 2 cups of pasta cooking water before draining
  • Melt butter in a large pot or dutch oven
  • Add the minced garlic and diced onion and cook around 5 minutes, until softened
  • While the garlic and onion cook, drain and chop the artichokes and chop up the spinach and set aside.
  • Add the cream cheese, reserved pasta water, and fresh parmesan. Whisk for 5 – 10 minutes, until melted. Whisk in 2 tablespoons of cornstarch, to thicken the sauce.
  • Stir in the cooked rigatoni, chopped spinach, and chopped artichokes. Stir to combine. Salt and pepper to taste.
  • Transfer the spinach artichoke pasta to a greased 9 X 13 baking dish
  • Top with the mozzarella cheese
  • Bake at 425 degrees for 15 – 20 minutes, until cheese starts to brown on the top and is bubbly


Calories: 694kcalCarbohydrates: 69gProtein: 31gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 93mgSodium: 1026mgPotassium: 523mgFiber: 5gSugar: 5gVitamin A: 4599IUVitamin C: 13mgCalcium: 559mgIron: 3mg
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

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Recipe Rating


Thursday 14th of March 2024

My husband and I both love this dish!! I have made it twice in the last two weeks. We are trying to do at least one meatless dinner every week and this one is a keeper!

Joy Shull

Friday 15th of March 2024

So glad you enjoyed it Sandy!


Sunday 14th of January 2024

Just wanted to add that this can be frozen! I made it last Tuesday, cooled in the fridge overnight and then froze on Wednesday covered with aluminum foil. I pulled it out of the freezer Saturday morning and let it thaw in the fridge for about 24 hours then warm to room temp before baking tonight for dinner. Big thing is no drastic changes in temperature to avoid cracking any glass casserole dish. Enjoy!

Joy Shull

Wednesday 17th of January 2024

Good to know!


Monday 5th of September 2022

Can you prep the bake the night before and eat the next day?