Creamy Spinach Artichoke Pasta Bake
A warm and cheesy pasta bake that combines the flavors of spinach and artichokes for a comforting and family-friendly meal.
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.
Notes
Assemble the casserole, cover, and refrigerate up to 24 hours, then bake as directed. Store leftovers in an airtight container up to 3 days and reheat in a 350F oven.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 32gProtein: 30gFat: 18gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 3g
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