Spinach Artichoke Pasta Bake
Easy homemade spinach artichoke pasta bake with rigatoni
Servings: 6
Ingredients
- 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
Instructions
- 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
Nutrition
Calories: 694kcal | Carbohydrates: 69g | Protein: 31g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1026mg | Potassium: 523mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4599IU | Vitamin C: 13mg | Calcium: 559mg | Iron: 3mg