Marry This Spinach Artichoke Pasta is a creamy and decadent recipe, which transforms the classic party dip into a satisfying one-pot meal. Featuring a rich, homemade three-cheese sauce, tender artichoke hearts, and fresh spinach, it’s the ultimate comfort food. This is the perfect quick and easy weeknight dinner, ready in about 30 minutes.
Jump to RecipeSpinach Artichoke Pasta Ingredients
- 12 oz. penne pasta
- 6 Tbsp. salted butter, divided
- 4 cloves garlic, finely chopped
- 2 (5- to 6-oz.) bags baby spinach
- 2 (15-oz.) cans artichoke hearts, drained and halved
- 3 Tbsp. all-purpose flour
- 3 cups whole milk
- 1/2 cup grated parmesan cheese
- 1 1/2 cups grated mozzarella or Monterey Jack cheese
- 1/2 cup low-sodium chicken broth (optional, to thin sauce)
- Kosher salt and ground black pepper, to taste
- 1/4 tsp. cayenne pepper
- 1/2 cup seasoned panko breadcrumbs, toasted, for serving
- Crushed red pepper flakes, to taste
How To Make Spinach Artichoke Pasta
- Cook Pasta and Sauté Fillings: Cook the penne pasta according to package directions until al dente. While the pasta cooks, melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the garlic and spinach and stir until the spinach is just wilted, about 1 minute. Remove the spinach and set aside.
- Brown the Artichokes: Add another 2 tablespoons of butter to the same pot and increase the heat to medium-high. Add the drained artichoke hearts and cook, stirring, for 1 to 2 minutes, until they get a little color. Remove the artichokes from the pot and set aside.
- Make the Cheese Sauce: Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot. When melted, sprinkle in the flour and whisk to combine, cooking for 1 minute to create a roux. Slowly pour in the milk, whisking constantly to combine, and cook for 3 to 4 minutes, until the mixture starts to thicken.
- Finish and Combine: Stir in the Parmesan, mozzarella, salt, black pepper, and cayenne pepper. Continue to stir until all the cheese is melted and the sauce is smooth. If the sauce seems overly thick, you can splash in a little of the chicken broth to loosen it.
- Serve: Add the cooked artichokes and the drained pasta to the cheese sauce, tossing gently to combine. Gently fold in the wilted spinach. Serve immediately in bowls, sprinkled with toasted panko for crunch and a pinch of crushed red pepper flakes for heat.
Recipe Tips
- How to get perfectly browned artichokes? Don’t overcrowd the pan! Make sure your skillet is hot and cook the artichokes in a single layer. This allows them to get a nice golden-brown sear, which develops a deep, nutty flavor, instead of just steaming.
- How to get a non-lumpy cheese sauce? The key is to add your milk to the roux (the butter and flour paste) slowly at first, while whisking constantly. This will create a smooth base. Also, be sure to melt the cheeses over a low heat to prevent the sauce from becoming grainy or oily.
- Can I make this ahead of time? This dish is at its absolute best when served fresh and hot, as the sauce is at its creamiest. If you have leftovers, you may need to add a splash of milk when reheating on the stove to loosen the sauce.
- How to get extra-crunchy panko? The recipe tip is perfect! For the best topping, toss the panko with a tablespoon of olive oil or melted butter and toast it in a dry skillet over medium heat for about five minutes, stirring frequently, until it is golden brown and fragrant.
What To Serve With Spinach Artichoke Pasta
This is a rich and hearty vegetarian meal that is a complete dish on its own. It is perfectly served with simple, fresh sides:
- A crisp green salad with a sharp vinaigrette to cut through the richness.
- A slice of warm, crusty garlic bread for sopping up any extra sauce.
How To Store Spinach Artichoke Pasta
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce as it sits, so it will be thicker.
- Reheat: For the best results, reheat the pasta gently in a saucepan over low heat, adding a splash of milk or broth and stirring frequently until it is hot and the sauce has returned to a creamy consistency.
Spinach Artichoke Pasta Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 650 kcal
- Carbohydrates: 65g
- Protein: 28g
- Fat: 35g
- Saturated Fat: 22g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely! To turn this into a baked casserole, pour the finished pasta into a greased baking dish, top it with the toasted panko and some extra cheese, and bake at 375°F for 15-20 minutes, until bubbly and golden on top.
Yes. For a heartier meal, you can add about 1-2 cups of cooked, shredded rotisserie chicken or diced grilled chicken. Stir it in at the very end with the pasta and spinach, just to heat it through.
You can. You will need one 10-ounce package of frozen spinach. Thaw it completely and then squeeze out every last drop of excess water with your hands or a kitchen towel before you add it to the finished sauce.
Try More Recipes:
- Spinach-Artichoke Calzones Recipe
- Spinach Lasagna Recipe
- Spinach Salad with Hot Bacon Dressing Recipe
Spinach Artichoke Pasta Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes20
minutes650
kcalA quick and easy one-pot meal that turns the classic spinach and artichoke dip into a creamy, cheesy, and satisfying pasta dish perfect for a weeknight dinner.
Ingredients
12 oz. penne pasta
6 Tbsp. butter, divided
4 cloves garlic, chopped
2 (5-oz.) bags baby spinach
2 (15-oz.) cans artichoke hearts, drained
3 Tbsp. flour
3 cups whole milk
Cheeses: 1/2 cup parmesan & 1 1/2 cups mozzarella/Monterey Jack.
Seasonings: Salt, pepper, cayenne.
Topping: 1/2 cup toasted panko.
Directions
- Cook the pasta until al dente; drain.
- In a large pot, wilt the spinach and garlic in 2 tbsp of butter; remove from the pot.
- In the same pot, brown the artichoke hearts in another 2 tbsp of butter; remove from the pot.
- In the same pot, make a cream sauce: create a roux with the last 2 tbsp of butter and the flour, then slowly whisk in the milk until thick.
- Remove the pot from the heat and stir in the Parmesan and mozzarella cheeses until the sauce is smooth and creamy. Season with salt, pepper, and cayenne.
- Gently fold in the cooked pasta, the artichokes, and the spinach.
- Serve immediately in bowls, topped with a generous sprinkle of toasted panko breadcrumbs.
Notes
- Brown the Artichokes: The most important tip for a deep, savory flavor is to take a minute to get some nice golden-brown color on the artichoke hearts before you add them to the sauce.
- Finish Off the Heat: To ensure a silky, unbroken sauce, always stir in the delicate cheeses after you have removed the pan from the heat.
- Don’t Overcook the Pasta: Cook your pasta only until it is al dente. It will continue to soften slightly in the hot sauce, so you want it to retain a pleasant, firm bite.
- Toast the Panko: For the best, crunchiest topping, don’t forget to toast the panko in a little butter or olive oil in a separate skillet until it’s golden brown before
