Spinach Artichoke Pasta Bake

$To make the Spinach Artichoke Pasta Bake, gather these ingredients: - 8 oz (about 2 cups) uncooked penne pasta - 1 can (14 oz) artichoke hearts, drained and finely chopped - 2 cups fresh spinach, roughly chopped - 1 cup cream cheese, brought to room temperature - 1 cup sour cream - 1 cup mozzarella cheese, shredded (plus more for topping) - ½ cup grated Parmesan cheese (plus more for topping) - 2 cloves garlic, minced - ½ teaspoon onion powder - ½ teaspoon garlic powder - Salt and black pepper, to taste - 1 tablespoon olive oil, for greasing - Fresh basil leaves, for garnish (optional) You might want to swap some ingredients. Here are a few ideas: - Use rotini or fusilli pasta for a different shape. - Greek yogurt can replace sour cream for a tangy touch. - For a lighter option, use low-fat cream cheese. - Add more veggies like bell peppers or mushrooms for extra flavor. - If you love spice, toss in crushed red pepper flakes. Make sure you have these tools ready: - A large pot for boiling pasta - A mixing bowl for the creamy base - A spatula for mixing - A 9x13 inch baking dish for baking - An oven for cooking With these ingredients and tools, you're all set to create a delicious Spinach Artichoke Pasta Bake! For the full recipe, check out the detailed steps in the recipe section. First, set your oven to 375°F (190°C). This step helps the pasta bake cook evenly. Next, fill a large pot with water and add salt. Bring the water to a rolling boil. Once boiling, add 8 oz of uncooked penne pasta. Cook it until it is just right, or al dente, following the package guide. After that, drain the pasta and put it aside for later. In a big mixing bowl, add 1 cup of cream cheese and 1 cup of sour cream. Make sure the cream cheese is soft. This helps in mixing. Next, toss in 2 cloves of minced garlic, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Don’t forget a good pinch of salt and black pepper. Use a spatula or whisk to blend until it looks smooth and creamy. Now, it’s time to add some color and flavor! Fold in 1 can of drained and finely chopped artichoke hearts and 2 cups of roughly chopped fresh spinach. Add half of the shredded mozzarella and half of the grated Parmesan cheese, too. Mix gently until everything is combined. Then, add the cooked penne pasta to the creamy mix. Stir with a spatula until every piece of pasta is coated well. Once mixed, 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. Sprinkle the rest of the mozzarella and Parmesan cheese on top for a cheesy finish. Now, place it in the oven and bake for 25-30 minutes. You’ll know it’s done when the top is golden and bubbly. After baking, let it cool for about 5 minutes. You can then garnish with fresh basil leaves, if you want. Enjoy this creamy delight! For the full recipe, check out the details above. To get the best texture, cook your pasta until it is al dente. This means it should be firm and slightly chewy. Overcooked pasta can become mushy in the bake. Once you drain the pasta, do not rinse it. This keeps the starch, helping the sauce stick. Mix the creamy base and pasta gently. You want to coat each piece without breaking it. One common mistake is not using enough seasoning. Salt brings out the flavors. Use a generous pinch when mixing the creamy base. Another big mistake is skipping the resting time. Letting the bake sit for five minutes after cooking allows the flavors to blend. This makes each bite taste better. Lastly, don't skimp on cheese. More cheese means more flavor and a delightful crust. Add a squeeze of lemon juice for a bright flavor boost. You can also mix in some red pepper flakes for heat. Want a smoky taste? Try adding smoked paprika. Fresh herbs like thyme or parsley can add freshness. For a twist, consider adding sun-dried tomatoes. These small changes can make your dish unique. For the full recipe, check out the recipe section. {{image_4}} You can make this dish even more veggie-friendly. Try adding different vegetables like bell peppers, mushrooms, or zucchini. These will add color and flavor. You can also use different greens like kale or Swiss chard instead of spinach. This keeps the dish fresh and fun! If you want to add protein, cooked chicken or shrimp work great. You can also use beans or lentils for a plant-based option. Just mix them in with the creamy base. This makes the dish more filling and adds a nice texture. To make this recipe gluten-free, use gluten-free pasta. There are many options available now that taste great. Just follow the same cooking instructions as you would for regular pasta. With these changes, everyone can enjoy this delicious meal. If you want the full recipe, check out the Spinach Artichoke Pasta Bake! To store your leftover Spinach Artichoke Pasta Bake, let it cool first. Once it’s cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge. It stays fresh for about 3 to 5 days. When you're ready to enjoy the leftovers, preheat the oven to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it moist. Bake for about 20 minutes, or until heated through. If you want a crispy top, remove the foil for the last 5 minutes. You can also reheat it in the microwave. Use a microwave-safe dish and heat in 1-minute intervals, stirring in between. If you wish to freeze the pasta bake, do it before baking for the best results. Assemble the dish and cover it tightly with plastic wrap, then aluminum foil. Label it with the date. It can stay in the freezer for up to 2 months. To bake from frozen, preheat the oven to 375°F (190°C) and bake for about 45-60 minutes. Check for a bubbly top to know it’s ready! For a quicker option, thaw it in the fridge overnight before baking. You can refer to the Full Recipe for guidance on preparation. Yes, you can make this dish ahead of time. Prepare the entire recipe up to the baking step. Cover it tightly and store it in the fridge. You can bake it later, right before serving. Just allow extra time for cooking if it starts cold. This pasta bake pairs well with many sides. Here are some ideas: - A fresh green salad with vinaigrette. - Garlic bread for a crunchy side. - Roasted veggies for more flavors. - A simple fruit salad for a sweet touch. These sides help balance the creamy pasta bake. To adjust servings, you can change the amount of pasta. For smaller servings, cut the ingredients in half. For larger servings, double the recipe. Keep in mind that baking time may change. Always check for that golden top! For exact measurements, refer to the Full Recipe. This blog post covered the key ingredients for a tasty Spinach Artichoke Pasta Bake. We looked at options for substitutions and the equipment you need. I shared step-by-step instructions on prepping, creating the creamy base, and combining it all together. You learned tips for great texture and common mistakes to avoid. There are also variations for dietary needs, plus storage and reheating instructions. Now, you have all the tools you need to make this dish a hit. Enjoy your cooking!$

Spinach Artichoke Pasta Bake

Indulge in creamy, cheesy goodness with this Spinach Artichoke Pasta Bake! This easy recipe combines tender penne pasta, artichoke hearts, and fresh spinach in a rich, flavorful sauce that's perfect for any dinner. With just a few simple steps, you'll create a comforting dish that's sure to impress. Don't wait, click through to explore this delicious recipe and bring a taste of joy to your table!

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Ingredients

8 oz (about 2 cups) uncooked penne pasta

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

2 cups fresh spinach, roughly chopped

1 cup cream cheese, brought to room temperature

1 cup sour cream

1 cup mozzarella cheese, shredded (plus more for topping)

½ cup grated Parmesan cheese (plus more for topping)

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and black pepper, to taste

1 tablespoon olive oil, for greasing

Fresh basil leaves, for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot enough for baking.

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once done, drain thoroughly and set aside.

Prepare the Creamy Base: In a large mixing bowl, combine the softened cream cheese and sour cream. Add minced garlic, onion powder, garlic powder, along with a generous pinch of salt and black pepper. Blend with a spatula or whisk until the mixture is smooth and creamy.

Incorporate Vegetables and Cheese: Gently fold in the chopped artichoke hearts, chopped spinach, half of the shredded mozzarella, and half of the grated Parmesan cheese into the creamy mixture until well combined.

Mix in the Pasta: Add the drained penne pasta to the creamy filling. Using a spatula, gently stir until the pasta is evenly coated with the mixture, ensuring each piece is well integrated.

Prepare for Baking: Lightly grease a 9x13 inch baking dish (or a similar size) with olive oil. Pour the pasta mixture into the prepared dish, spreading it out in an even layer.

Top with Cheese: Evenly sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the pasta bake for that irresistibly gooey finish.

Bake to Perfection: Place the baking dish in your preheated oven and bake for 25-30 minutes. Look for a golden, bubbly top as an indication that it’s ready.

Cool and Set: Once baked, remove the dish from the oven. Allow it to rest for about 5 minutes to let the flavors settle and make serving easier.

Garnish and Serve: For an added touch of freshness, garnish with sprigs of basil, if desired. Serve the pasta bake hot, enjoying the creamy, cheesy goodness!

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