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- 8 oz (about 2 cups) uncooked penne pasta - 1 can (14 oz) artichoke hearts, drained and chopped - 2 cups fresh spinach, chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup mozzarella cheese, shredded - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - ½ teaspoon onion powder - ½ teaspoon garlic powder - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil leaves for garnish (optional) Choose fresh spinach for the best flavor. Look for bright green leaves. For artichokes, use canned ones as they are easy and quick. Always check the expiration date. Go for full-fat cream cheese and sour cream for a rich taste. Fresh garlic is better than powder for a strong flavor. When buying cheese, select good quality mozzarella and Parmesan for melting and flavor. If you need a dairy-free option, use vegan cream cheese and sour cream. For gluten-free eaters, swap penne pasta with gluten-free pasta. You can add cooked chicken or shrimp for protein. If you are vegetarian, you're already set! To reduce calories, use low-fat cream cheese and sour cream. These swaps keep the dish tasty while meeting dietary needs. First, set your oven to 375°F (190°C). This step warms the oven. Next, grab a large pot. Fill it with water and bring it to a boil. Once boiling, add 8 ounces of penne pasta. Cook it until it is al dente, about 8-10 minutes. When ready, drain the pasta and set it aside. In a big mixing bowl, add 1 cup of softened cream cheese and 1 cup of sour cream. Use a spatula to mix them well until smooth. Next, add 2 minced garlic cloves, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Sprinkle in some salt and pepper to taste. Stir until it is all mixed evenly. This creamy base is the heart of our dish. Now, gently fold in the chopped artichoke hearts and 2 cups of chopped spinach. Add half of the mozzarella and half of the Parmesan cheese. Mix everything together until well combined. Take your cooked penne pasta and add it to the creamy mixture. Stir gently to coat all the pasta. Lightly grease a 9x13 inch baking dish with 1 tablespoon of olive oil. Pour the pasta mixture into the dish and spread it out evenly. Top it off with the rest of the mozzarella and Parmesan cheese. Carefully place the dish in the oven and bake for 25-30 minutes. Look for a golden and bubbly top. Once it’s done, let it cool for about 5 minutes. Garnish with fresh basil leaves if you like. Enjoy your creamy Spinach Artichoke Pasta Bake! For the complete details, see the Full Recipe. To get the best texture in your Spinach Artichoke Pasta Bake, focus on the pasta. Cook it just until al dente. This means it should be firm but not hard. Overcooked pasta can turn mushy when baked. Once drained, don’t rinse it. Rinsing removes the starch that helps bind the sauce. Also, mix your creamy base well. This helps create a smooth blend. If your cream cheese is too cold, it will clump. So, make sure it’s soft before mixing. To boost flavor in your dish, use fresh garlic. Fresh garlic has a stronger taste than powder. You can also add a pinch of red pepper flakes for heat. If you like herbs, consider mixing in fresh basil or parsley. These will add a nice fresh taste. For a twist, try adding some lemon zest. It brightens the flavors and cuts through the creaminess. If you want a richer taste, use a blend of cheeses. Swap half the mozzarella for gouda or fontina. This makes each bite creamy and cheesy. For even more flavor, consider using roasted artichokes. They add a smoky touch that enhances the dish. You can find the full recipe to guide you through these tips. {{image_2}} You can make Spinach Artichoke Pasta Bake even heartier by adding protein. Cooked chicken or shrimp works well. For chicken, use grilled or rotisserie chicken. Dice it and mix it into the creamy base. For shrimp, sauté them first until they are pink. Then, fold them into the mixture before baking. This way, you add flavor and texture, making the dish more filling. If you want a vegetarian version, skip any meat. You can also add more veggies. Try bell peppers, mushrooms, or zucchini. Just chop them finely and sauté before adding them to the creamy mixture. This keeps the dish flavorful while being meat-free. You can also use plant-based cream cheese and sour cream to make it dairy-free. To make this recipe gluten-free, swap out regular pasta for gluten-free pasta. There are many good options available today. Look for ones made from rice or chickpeas. They work great in this dish. Just make sure to check the cooking time, as gluten-free pasta may cook faster. This way, everyone can enjoy this tasty meal without worry! For the full recipe, check out the Spinach Artichoke Pasta Bake. After you enjoy your Spinach Artichoke Pasta Bake, store leftovers in the fridge. Use an airtight container for best results. The dish stays fresh for about three to four days. Make sure it cools down before sealing the container. This step helps keep the flavors intact. Reheating pasta bake can be simple. Preheat your oven to 350°F (175°C). Place the leftover pasta bake in a baking dish. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use the microwave for quick reheating. Just place a portion on a microwave-safe plate and heat for one to two minutes. Stir halfway for even warmth. If you want to save some for later, you can freeze this dish. Let it cool completely first. Portion it into freezer-safe containers or bags. Label them with the date. The pasta bake can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat it as described above. Enjoy the flavors again! For the complete recipe, check out the Full Recipe. You can make this dish healthier by using whole-grain pasta. Whole-grain pasta has more fiber and nutrients. You can also swap cream cheese for Greek yogurt. This change lowers fat and adds protein. Use fresh herbs instead of salt for flavor. Adding more veggies, like bell peppers or zucchini, boosts nutrition. These swaps keep the taste while making it better for you. Yes, you can prepare this pasta bake ahead of time. Make the dish and store it in the fridge for up to 24 hours. Just cover it well before refrigerating. When ready to bake, let it sit for 15 minutes at room temperature. This helps it cook evenly. You can also freeze it for later. Just thaw it in the fridge overnight before baking. This pasta bake pairs well with a simple side salad. A fresh green salad with a light vinaigrette works great. Garlic bread is another tasty option. It adds a nice crunch and flavor. You could also serve it with roasted vegetables for a healthy side. These sides balance the creamy, cheesy pasta dish perfectly. For more ideas, check out the Full Recipe. This blog covers key steps to make Spinach Artichoke Pasta Bake. I shared ingredient tips, substitutions for diets, and oven prep steps. You learned about creating the creamy mixture and baking it to perfection. We explored texture tips, flavor boosts, and possible protein options. I also included storage methods and answers to common questions. Enjoying this dish is easy with these steps. You can adjust it to fit your taste and needs. Now, it’s time to create your own delicious pasta bake!

Spinach Artichoke Pasta Bake

Dive into the creamy deliciousness of Spinach Artichoke Pasta Bake, the ultimate comfort food! With just a few simple ingredients, you can whip up a tasty dish that blends spinach and artichokes with rich cheeses and tender pasta. Perfect for family dinners or gatherings, this recipe is sure to impress. Ready to make your kitchen sizzle? Click to explore the full recipe and enjoy a bowl of warmth and flavor!
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Ingredients
  

8 oz (about 2 cups) uncooked penne pasta

1 can (14 oz) artichoke hearts, drained and chopped

2 cups fresh spinach, chopped

1 cup cream cheese, softened

1 cup sour cream

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, boil water and cook the penne pasta according to package directions until al dente. Drain and set aside.

      Mix the Creamy Base: In a large mixing bowl, combine softened cream cheese, sour cream, minced garlic, onion powder, garlic powder, salt, and pepper. Mix until smooth and creamy.

        Combine Ingredients: Fold in the chopped artichoke hearts, spinach, half of the mozzarella cheese, and half of the Parmesan cheese into the creamy mixture.

          Add Pasta: Gently stir in the cooked penne pasta until everything is well incorporated.

            Transfer to Baking Dish: Lightly grease a 9x13 inch (or similar size) baking dish with olive oil. Pour the pasta mixture into the dish and spread it evenly.

              Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese on top of the pasta bake.

                Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden and bubbly.

                  Let it Rest: Once finished, remove from the oven and let it cool for about 5 minutes before serving.

                    Garnish and Serve: Garnish with fresh basil leaves if desired, and serve hot.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 6-8