If you love the rich, indulgent flavors of spinach artichoke dip and crave a comforting pasta dish, this Creamy Spinach Artichoke Dip Pasta Bake is your new go-to meal. It combines tender penne pasta with a luscious blend of cream cheese, sour cream, spinach, and artichokes, all baked to bubbly, golden perfection. This recipe is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining, delivering all the cozy vibes of your favorite appetizer in a hearty, satisfying pasta bake. Whether you’re cooking for family or friends, this dish is sure to impress with its creamy texture and deliciously cheesy goodness.
Top Reasons to Make Creamy Spinach Artichoke Dip Pasta Bake
- Ultimate Comfort Food: Creamy, cheesy, and packed with veggies, this pasta bake hits all the comfort food marks.
- Easy to Make: With simple ingredients and straightforward steps, it’s perfect for busy weeknights.
- Versatile: Add turkey bacon for a smoky twist or keep it vegetarian – either way, it’s delicious.
- Great for Leftovers: This pasta bake reheats beautifully, making it an ideal make-ahead meal.
- Family-Friendly: Kids and adults alike will enjoy the creamy texture and familiar flavors.
What You’ll Gather
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen spinach, thawed and drained
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup turkey bacon, cooked and crumbled (optional)
- Fresh parsley, chopped for garnish
What You’ll Need (Gear)
- Large pot – for boiling pasta
- Skillet – to sauté onions, garlic, and spinach
- Mixing bowl – for combining the creamy sauce ingredients
- Baking dish (about 8×8 inches) – to bake the pasta
- Wooden spoon or spatula – for stirring
- Colander – to drain pasta and spinach
Creamy Spinach Artichoke Dip Pasta Bake — Do This Next
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sauté Aromatics and Spinach
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the thawed and drained spinach, cooking for 2-3 minutes to remove excess moisture and combine the flavors.
Step 3: Mix the Creamy Sauce
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Fold in the chopped artichoke hearts and the sautéed onion-spinach mixture.
Step 4: Combine Pasta and Sauce
Add the cooked penne pasta to the sauce mixture, stirring gently to coat all the pasta evenly. If using, fold in the cooked and crumbled turkey bacon for added smoky flavor.
Step 5: Assemble and Bake
Transfer the pasta mixture to your baking dish. Sprinkle the top evenly with shredded mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
Step 6: Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. This pasta bake pairs beautifully with a crisp green salad or some crusty bread for mopping up every last bit of sauce.
Nutrition-Minded Tweaks
- Swap sour cream for Greek yogurt to boost protein and reduce fat.
- Use whole wheat penne pasta for added fiber and nutrients.
- Reduce the amount of cheese slightly to lower saturated fat.
- Load up on extra spinach or other greens to add vitamins and minerals.
- Omit turkey bacon or replace it with diced mushrooms for a vegetarian boost.
Cook’s Commentary
This Creamy Spinach Artichoke Dip Pasta Bake is the perfect marriage of two favorites: spinach artichoke dip and baked pasta. The use of cream cheese and sour cream creates a velvety sauce that clings to each penne piece, while the Parmesan and mozzarella bring a wonderful depth of cheesy flavor. The turkey bacon adds a nice smoky crunch, but feel free to leave it out or swap it with your favorite protein.
One of my favorite ways to switch things up is by trying this recipe with different pasta shapes – rigatoni, fusilli, or even shells work beautifully. If you want to explore other comforting pasta bakes, check out the Baked Three Cheese Chicken Rigatoni for a cheesy chicken variation or the spicy and savory Cheesy Chicken Fajita Pasta Bake. For a similar twist on creamy spinach and artichoke flavors with a stuffed pasta, the Creamy Spinach Artichoke Chicken Stuffed Shells are a must-try.
Freezer-Friendly Notes
This pasta bake freezes beautifully, making it perfect for meal prep or busy nights. After baking, allow the dish to cool completely. Portion it into airtight containers or cover the whole baking dish tightly with foil and plastic wrap. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until warmed through and bubbly, about 20-25 minutes. Alternatively, reheat individual portions in the microwave, stirring halfway through to ensure even heating.
Reader Questions
Can I use fresh spinach instead of frozen?
Absolutely! Use about 2 cups of fresh spinach, sautéing it until wilted and excess moisture evaporates before adding it to the sauce.
Is there a substitute for cream cheese?
You can substitute cream cheese with ricotta or mascarpone for a slightly different texture and flavor, though cream cheese provides the best creamy consistency for this bake.
Can I make this recipe dairy-free?
Yes! Use dairy-free cream cheese, sour cream alternatives, and vegan mozzarella. Keep in mind, the texture and flavor will be slightly different, but still delicious.
How can I make this dish spicier?
Add a pinch of red pepper flakes to the sauce or stir in diced jalapeños when sautéing the onions for a nice kick of heat.
Similar Recipes
- Creamy Spinach Artichoke Chicken Stuffed Shells
- Cheesy Chicken Fajita Pasta Bake
- Baked Three Cheese Chicken Rigatoni
The Last Word
This Creamy Spinach Artichoke Dip Pasta Bake is a delicious, crowd-pleasing way to enjoy all the creamy, cheesy goodness of spinach artichoke dip in a comforting pasta form. With simple ingredients and easy steps, it’s a fantastic recipe to keep in your weekly rotation. Whether you’re feeding a hungry family or hosting friends, it’s sure to be a hit. So grab your penne, get cozy in the kitchen, and bake up this delightful dish that’s every bit as satisfying as your favorite appetizer — but with a pasta twist.
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Creamy Spinach Artichoke Dip Pasta Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the thawed and drained spinach, cooking for 2-3 minutes to remove excess moisture and combine the flavors.
- In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Fold in the chopped artichoke hearts and the sautéed onion-spinach mixture.
- Add the cooked penne pasta to the sauce mixture, stirring gently to coat all the pasta evenly. If using, fold in the cooked and crumbled turkey bacon for added smoky flavor.
- Transfer the pasta mixture to your baking dish. Sprinkle the top evenly with shredded mozzarella cheese. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. This pasta bake pairs beautifully with a crisp green salad or some crusty bread for mopping up every last bit of sauce.
Notes
- Substitute sour cream with Greek yogurt for a protein boost and reduced fat.
- Use whole wheat penne pasta to add more fiber and nutrients.
- Omit turkey bacon or replace with diced mushrooms for a vegetarian option.
- Freeze leftovers in airtight containers for up to 3 months and reheat thoroughly before serving.
- Try different pasta shapes like rigatoni or fusilli for variety.
