Creamy Spinach & Artichoke Pasta Casserole Recipe Is What's for Dinner by 30Seconds Food

This easy pasta recipe incorporates family-pleasing bowties (farfalle) with healthy spinach and artichokes. The cheese and cream ties it all together and makes it a complete meal. This quick baked pasta casserole has minimal prep and bakes in 30 minutes. While the cheesy casserole bakes, you have time to relax and enjoy a glass of wine or iced tea!

Serve this creamy spinach and artichoke pasta casserole recipe with a salad. Toss the salad, grab those pasta bowls and enjoy. The leftovers reheat beautifully for another dinner, or pack them for lunch the next day. 

This pasta casserole calls for bowtie pasta, but you could use any short pasta that your family enjoys. Rigatoni, penne, ziti or fusilli are all good options. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 8 ounces bowtie pasta, cooked according to package directions for al dente
• 2 tablespoons olive oil
• 3 - 4 cloves garlic, minced
• 1 package (10 ounces) fresh spinach or frozen chopped spinach (thawed and squeezed dry)
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 1/2 cups grated mozzarella

Here's how to make it:

1. In a skillet, heat the olive oil and cook the garlic about 1 minute. Add the spinach and cook until wilted, about 4 minutes. Add the chopped artichokes and heavy cream. Bring to a simmer. 
2. Stir in the Parmesan and 1/2 cup of the mozzarella until cheeses have melted. Add the cooked pasta and season to taste with salt and pepper. 
3. Pour the mixture into a casserole dish. Sprinkle with the remaining mozzarella cheese. Bake in a 400-degree F oven for about 20 minutes, or until cheese is melted and begins to brown. Serve. 

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Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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