Spinach Artichoke Pasta Bake

This Spinach Artichoke Pasta Bake is the definition of vegetarian comfort food. If you are a fan of the classic dip, you will love this 45 minute recipe.

📝 Ingredients

• 1 pound ziti (or any medium pasta shells or short, tubular pasta will work)
• 1 tablespoon olive oil
• 3 cloves of garlic (minced)
• 1 can artichoke hearts ((14 oz.) Drained, rinsed and roughly chopped)
• 6 cups fresh baby spinach leaves* (prewashed)
• 4 oz. cream cheese
• 1/2 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella
• 1/2 cup shaved or grated parmesan cheese

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F.
2. 2Fill a pot with water and 2 tablespoons of kosher salt and bring to a boil. Add in the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta liquid, drain the pasta and set it aside.
3. 3Meanwhile, heat olive oil in a large skillet (preferably oven-proof) over medium heat. Add in the garlic and cook, stirring constantly, for about a minute until it is lightly browned.
4. 4Add in the chopped artichoke hearts and cook for 3-4 minutes, stirring occasionally.
5. 5Add in the baby spinach and cook until wilted.
6. 6Stir in the cream cheese and ¾ cup of reserved pasta water. Cook, stirring constantly, until it is in a creamy consistency. If it is too thick, you can thin it out using the rest of the pasta liquid. Stir in the lemon zest.
7. 7Transfer the cooked pasta into the pot and add in the shredded mozzarella. Give it a toss making sure that the pasta is evenly distributed in the pot.
8. 8Bake in the preheated oven for 15-20 minutes or until the cheese is fully melted.
9. 9If preferred, garnish with shaved parmesan cheese and serve.