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Spinach Artichoke Pasta Bake

  • Yield: 8 1x


  • 12 oz rigatoni or penne
  • 1/2 Tbsp oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 1/2 cups whole milk
  • 1/2 tsp Sriracha
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Pepper Jack cheese
  • 1/2 cup shredded Swiss cheese
  • 1 10oz package of frozen, chopped spinach, thawed and squeezed of excess moisture
  • 1 can artichoke hearts, roughly chopped
  • 2 tsp lemon zest
  • 1/2 cup shredded Mozzarella cheese
  • 1/2 cup panko crumbs


  1. Cook pasta in boiling water 2 minutes short of the time listed as al dente on the package.
  2. Heat oil over medium heat. Add onion and garlic. Saute until softened, about 5 minutes.
  3. Add butter to the pan. Once melted, stir in flour and cook for 1 minute. Slowly whisk in milk. Let cook for 5 minutes or until mixture starts to thicken. Stir in Sriracha, Parmesan cheese. Swiss cheese and pepper jack cheese.
  4. In a large bowl, combine spinach, artichokes and lemon zest. Add pasta and cheese sauce. Stir well to combine.
  5. Pour pasta into 3 quart casserole dish sprayed with nonstick cooking spray. Top with shredded Mozzarella cheese and panko crumbs.
  6. Bake at 375 degrees for 10 minutes or until bubbly.