This warm, cheesy pasta bake hits comfort food and weeknight convenience in one dish. It feels indulgent, but with Greek yogurt and light cream cheese it stays lighter than you might expect.
Why you will love this recipe:
- Crowd pleasing, family friendly, and perfect for feeding a hungry group quickly.
- Uses pantry staples plus a few fresh items for big flavor without fuss.
- Bakes ahead or reheats beautifully for lunches and leftovers.
- Flexible ingredient swaps make it easy to adapt to what you have on hand.
If you love spinach-forward dinners, this recipe pairs well with a simple side or something like a spinach egg bake with cottage cheese for a weekend brunch vibe.
Ingredients
- 8 ounces rigatoni pasta
- 4 ounces light cream cheese, room temperature (half of a block)
- 1/2 cup plain Greek yogurt
- 1/2 cup light mayo
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces fresh baby spinach, or more to taste
- 4 cups cooked chicken, shredded or roughly chopped
- 14 ounce can quartered artichoke hearts, drained
- 1 1/2 cup shredded mozzarella cheese, divided
- 1/3 cup parmesan cheese, grated or shredded, plus more for topping
Ingredient notes and substitutions:
- Rigatoni works great for holding sauce, substitute penne or rigatoni-style pasta if needed. If you want a sausage twist, try ideas from kielbasa pasta recipes.
- For vegetarian, swap the chicken for extra artichokes, mushrooms, or a can of drained white beans.
- Use full-fat dairy for a richer bake, or dairy-free cream cheese and vegan mozzarella to make it dairy-free.
Photo of ingredients laid out
Where to find specialty items:
- Artichoke hearts are usually in the canned vegetable aisle or near olives in most supermarkets.
- Light cream cheese and Greek yogurt are in the refrigerated dairy section.
STEP-BY-STEP
Preheat the oven to 400F. Spray a 9×13” casserole dish with cooking spray.
Tip, preheating ensures the bake starts hot so the cheese melts evenly.Bring a pot of salted water to a boil. Cook the pasta according to the package directions, stopping two minutes short of al dente, it will finish cooking in the oven. Drain and set aside.
Visual cue, the pasta should be slightly firm but not crunchy.Meanwhile, in a large bowl, mix together the cream cheese, Greek yogurt, mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Process photo, show the mixture smooth and creamy before adding solids.Add the cooked pasta, spinach, chicken, artichoke hearts, parmesan cheese, and 1/2 cup of mozzarella cheese to the bowl and toss well to combine.
Checkpoint, spinach should be wilted down and evenly distributed.Add the mixture to the greased baking dish and top with the remaining 1 cup of mozzarella cheese. Smooth to an even layer.
Tip, press gently so the pasta is compact, that helps even reheating later.Bake for 8 to 10 minutes, then broil for 2 to 3 minutes until the cheese on top is golden brown.
Safety note, watch the broiler closely as it can brown fast. A process photo showing the golden top helps confirm doneness.
If you need a quick sandwich or sides to serve with this, check some high protein sandwich ideas that complement this bake.
TIPS & VARIATIONS
Make-ahead and storage:
- Assemble the casserole, cover, and refrigerate up to 24 hours, then bake as directed, adding a few extra minutes if cold from the fridge.
- Store leftovers in an airtight container up to 3 days, reheat covered in a 350F oven until warmed through.
Variations:
- Vegetarian, omit chicken and add roasted mushrooms or extra artichokes.
- Low-carb, use cauliflower florets roasted and chopped for a pasta-free casserole.
- Spicy, stir in 1/4 teaspoon red pepper flakes or a splash of hot sauce.
Serving suggestions:
- Serve with a crisp green salad, garlic bread, or roasted vegetables. A sweet finish like a bread and banana pudding makes for a comforting sweet note.
Pro tips:
- Use freshly grated parmesan for better melt and flavor.
- Don’t overcook the pasta on the stove, stopping two minutes early is key.
For more ideas for sides and simple sweets to pair with savory bakes, browse this collection of savory snacks and desserts.
COMMON MISTAKES TO AVOID
- Overcooking pasta on the stove, it becomes mushy after baking, fix by stopping 2 minutes early.
- Not draining artichokes well, excess liquid thins the sauce, drain and pat dry.
- Oven not preheated, the bake will take longer and cheese may not melt evenly, always preheat.
- Skipping seasoning, the dairy base needs salt and spices, taste before baking and adjust.
- Broiling too long, cheese will burn quickly, broil in short bursts and watch closely.
- Assembling while cream cheese is cold, lumps remain in the sauce, bring cream cheese to room temperature.
- Overfilling the dish, it will bubble over, use a 9×13 for this quantity or reduce portions.
Each mistake is common, but easy to prevent with small checks during prep and while baking.
Creamy Spinach Artichoke Pasta Bake
Ingredients
Pasta and Dairy Base
- 8 ounces rigatoni pasta Can substitute with penne or any rigatoni-style pasta.
- 4 ounces light cream cheese Bring to room temperature for easier mixing.
- 1/2 cup plain Greek yogurt Use full-fat for a richer taste.
- 1/2 cup light mayo
Seasoning and Flavor
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Ingredients
- 6 ounces fresh baby spinach Adjust amount to taste.
- 4 cups cooked chicken Shredded or roughly chopped.
- 14 ounce can quartered artichoke hearts Drain and pat dry.
- 1 1/2 cups shredded mozzarella cheese Divided into two parts for layering.
- 1/3 cup parmesan cheese Grated or shredded, plus more for topping.
Instructions
Preparation
- Preheat the oven to 400F. Spray a 9×13” casserole dish with cooking spray.
- Bring a pot of salted water to a boil. Cook the pasta according to the package directions, stopping two minutes short of al dente. Drain and set aside.
- In a large bowl, mix together the cream cheese, Greek yogurt, mayo, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Combining and Baking
- Add the cooked pasta, spinach, chicken, artichoke hearts, parmesan cheese, and 1/2 cup of mozzarella cheese to the bowl and toss well to combine.
- Add the mixture to the greased baking dish and top with the remaining 1 cup of mozzarella cheese.
- Bake for 8 to 10 minutes, then broil for 2 to 3 minutes until the cheese on top is golden brown.
