Spinach Artichoke Pasta Bake

Why You’ll Love this Spinach Artichoke Pasta Bake

Sometime a cozy pasta with creamy sauce is what you need and this recipe checks all of the boxes. We are obsessed with our healthy spinach artichoke dip and thought it was about time to turn it into an entire meal. We opted to keep this vegetarian, but adding shredded chicken is a great option.

• Cozy, creamy and comforting
• It’s a healthy dinner option and I’m even sharing a way to make it vegan
• Easy to add chicken for a protein-packed meal
• Freezes well

Ingredients and Substitutions

• Pasta: grab a short cut pasta like fusilli, rigatoni, rotini, penne or shells. We used gluten-free noodles!
• Butter: this adds a richness to the sauce, but ghee, vegan butter, coconut oil or olive oil are good options.  
• Onion and garlic
• Fresh spinach: I tested this recipe with frozen spinach and it just didn’t turn out the same. If that’s all you have on hand, make sure to thaw and drain as much moisture out as you can.
• Mayo: I used a paleo-approved mayo with avocado oil (Primal Kitchen) to keep this dairy free, but cream cheese works too.
• Coconut cream or heavy cream: Coconut cream can be found in the International aisle of the grocery store. It’s a dairy-free and vegan alternative to heavy cream, but doesn’t have strong coconut flavor.
• Cornstarch: this helps thicken the sauce! We’ve also used tapioca starch, however, it has a bit more of a gooey texture.
• Nutritional yeast or parmesan cheese: salty, nutty parmesan makes this recipe gooey and delicious. Nutritional yeast is a deactivated yeast you can find in the spices and it’s the perfect parm substitute.
• Artichoke hearts: a can or two is just what you need to chop and add to the creamy sauce.
• Lemon juice, salt and black pepper 
• Mozzarella cheese: add this to the top for that stretchy, melted cheese pull or omit it to keep this dairy-free.

How to Make Spinach Artichoke Pasta Bake

Cook pasta

1. Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). This time may vary based on the type of pasta you use! Take a look at the package instructions for exact cook times. It doesn’t need to be FULLY cooked because it will continue to cook in the oven, and no one likes soggy noodles! Don’t forget to reserve a cup or so of the pasta water for the sauce later.

Make the spinach artichoke cream sauce

1. While the pasta is boiling, caramelize the onions. Melt the butter or coconut oil in a large pan over medium-high heat. Add the sliced onions and cook until soft and translucent then turn the heat down to medium-low and continue to cook for 10-15 more minutes, stirring frequently. The sugars in the onion will release and start to turn a golden, amber color. Add the garlic and continue to cook until just softened and fragrant. There’s nothing better than the smell of garlic and onion!
2. Stir in the spinach and sauté until wilted, about 5 minutes. It will seem like a lot of spinach, but I promise it will cook down. 
3. Add the paleo mayo (or cream cheese) and full fat coconut cream (or heavy cream) until completely melted and smooth.
4. Dissolve the cornstarch with a tablespoon or two of water in a small bowl then add it to the skillet and cook, stirring occasionally, to bubble and thicken.
5. Stir in the parmesan cheese or nutritional yeast on top then add the chopped artichokes, lemon juice, salt and pepper and stir until combined. If the sauce is looking too thick, add the reserved past cooking water slowly to reach your desired consistency.

Bake

1. Carefully transfer the spinach cream sauce to a baking dish then add the cooked and drained pasta and toss well with a wooden spoon.  
2. Sprinkle the spinach artichoke pasta bake with mozzarella cheese, if using, then bake at 400°F for 25-30 minutes, until it’s heated through and bubbling around the edges.

Dietary Modifications

Dairy-free: use vegan butter, paleo mayo, coconut cream and nutritional yeast in the cream sauce and omit the mozzarella cheese on top.

Gluten-free: use a gluten-free pasta. A rice or corn based pasta is best to hold up to the thick, creamy sauce.

Vegan: follow the same instructions as the dairy-free option.

More protein: cube or shred cooked chicken or rotisserie chicken and add it to the cream sauce with the pasta before baking.

Meal-Prep, Storage and Freezer Instructions

Meal-prep: follow the instructions all the way up until baking then cover with foil and store in the fridge for up to 1 day. Bake as directed when you’re ready to eat!

To store: place any leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave.

To freeze: you can freeze a pasta bake after it’s completed or before baking. Allow it to cool completely then cover tightly and store in the fridge for up to 4 months. Bake straight from frozen until warmed all the way through. Alternatively, follow the instructions up until baking then follow the same instructions to cover and reheat.