Spinach Artichoke Baked Pasta

As the days grow colder, I am craving comfort foods and my Spinach Artichoke Baked Pasta definitely hits the spot. Think spinach artichoke dip and baked pasta combined-so good! All the yummy cheese makes it indulgent for sure but the addition of lemon juice and zest brightens it up and balances everything so well. This totally tastes fancy like you’ve made so much effort but it is not hard to make at all. I love meals like this! Minimal effort but BIG taste!

This is my go-to meal when I want to make my family a meatless meal. However, if you wanted to make it heartier and stretch it further, you could definitely add chicken. Rotisserie would be perfect! This dish also makes a great freezer meal! If you have 4 or less people to feed, you could easily split this into two casserole dishes and freeze one. You might notice that red onions are pictured but they were all I had when I needed to take pictures. Yellow onions are definitely preferred! Food blogger probs-ha!

This is one of those dinners that you’ll keep coming back to and will become a family favorite!

This is a sponsored post for Lee’s Marketplace. Items on sale the week of November 5-11: cream cheese, Parmesan, frozen spinach, artichokes, mozzarella, olive oil, pasta

Spinach Artichoke Baked Pasta

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

16 oz short pasta (mini shells, orecchiette, penne)
1 tablespoon olive oil
1 cup yellow onion, chopped
4 cloves garlic, minced
1 cup sour cream
4 oz cream cheese, softened (room temp)
1 cup parmesan cheese, grated and divided
1 teaspoon lemon zest
1 teaspoon lemon juice
10 oz frozen spinach (thawed, excess water squeezed out)
14 oz can marinated artichoke hearts, drained and roughly chopped
1 ½ cups mozzarella, shredded and divided
1 teaspoon salt
½ teaspoon freshly ground black pepper

Directions

Preheat oven to 425. Cook pasta according to package directions. Reserve 1/3 cup pasta water before draining. Prepare 3-quart casserole dish by spraying with cooking spray.

Heat a skillet to medium and add oil and onions. Cook until onions are translucent and slightly browned. Add garlic and cook for one minute.

In a large bowl combine sour cream, cream cheese, ¾ cup Parmesan, ¾ cup mozzarella, lemon juice and zest, spinach, artichokes, onions, and garlic.

Add pasta, reserved pasta water, salt and pepper then stir to combine well.
Add pasta mixture to prepared pan. Top with remaining Parmesan and mozzarella.

Cook uncovered for 10-15 or until golden brown. Serve immediately.

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