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scooping out spinach artichoke pasta bake to serve
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5 from 1 vote

Spinach Artichoke Pasta Bake

You're going to love this spinach artichoke pasta bake if you're a lover of the traditional spinach-artichoke dip. Toss sweet, caramelized onions in a homemade cream sauce with spinach and artichokes and bake it with pasta until warm and bubbly.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: dairy free, healthy, pasta bake, vegan
Servings: 6 servings
Calories: 589kcal


  • 9x13 inch casserole dish
  • Large, deep satue pan (for sauce)
  • Stock pot


  • 1 lb short cut pasta (fusilli, rotini, penne or shells) gluten-free optional
  • 1 tablespoon butter, vegan butter, coconut oil or olive oil
  • 1 medium yellow onion sliced
  • 4 cloves garlic minced
  • 10 oz fresh baby spinach roughly chopped
  • 1 cup paleo mayo or cream cheese
  • 1 cup full fat coconut cream or heavy cream
  • 1 tablespoon cornstarch
  • 1/3 cup nutritional yeast or parmesan cheese
  • 14 oz can artichoke hearts drained and roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella optional


  • Preheat the oven to 400°F. Grease a 10 inch casserole dish with non stick spray and set aside.
  • Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven.
  • Heat a large skillet over medium-high heat and add the butter or coconut oil. Once it’s melted and hot, 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, 1 more minute. Stir in the spinach and sauté until wilted, about 5 minutes. It will seem like a lot of spinach but it will cook down.
  • Add the paleo mayo (or sour cream) and full fat coconut cream (or heavy cream) and stir until melted and combined.
  • 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.
  • Pour in the parmesan cheese or nutritional yeast, chopped artichoke hearts, lemon juice and salt and pepper and stir until combined. Carefully transfer the spinach cream sauce to the prepared casserole dish.
  • Drain the pasta and dump it on top of the spinach artichoke cream sauce then toss well with a wooden spoon. Add a few tablespoons of pasta cooking water if the sauce seems to thick. Sprinkle with mozzarella cheese, if using, then bake in the preheated oven for 25-30 minutes until it’s heated through and bubbling around the edges.


Dairy-free and vegan: 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.
More protein: cube or shred cooked chicken or rotisserie chicken and add it to the cream sauce with the pasta before baking.
Storage: place leftovers in an airtight container and store in the fridge for up to 3 days. To freeze, 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 (don't bake) then follow the same instructions to cover and reheat.


Serving: 1serving | Calories: 589kcal | Carbohydrates: 74.2g | Protein: 21.8g | Fat: 23.5g | Cholesterol: 35.1mg | Sodium: 832mg | Fiber: 8.1g | Sugar: 3.9g | Vitamin A: 262IU | Vitamin C: 20.8mg