Spinach and Artichoke Baked Pasta

PREP 5 Min

COOK 35 Min

TOTAL 40 Min


  • 14 oz Orecchiette Pasta ( or short pasta)
  • 1 Tbsp Olive Oil
  • 1 Cup Chopped Onion
  • 3 Cloves of Garlic ( Minced)
  • 1 Cup Sour Cream
  • 4 oz Cream Cheese ( Room Temperature)
  • 3/4 Cup Parmesan Cheese
  • 1 teaspoon Lemon Juice + Zest
  • 10 Oz Spinach ( Make sure to squeeze excess moisture after it has been thawed of course)
  • 13.5 Can Artichoke Hearts rinsed and chopped
  • 1 Cup Mozzarella
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Pepper

Preheat Oven To 425

Cook pasta according to the box. Keep ¼ Cup of the Pasta Water before you drain the cooked pasta.

Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.

Stir in spinach, artichokes, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ Cup of Mozzarella

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top

Place in the oven till golden brown on top – about 10 – 15 minutes.

Once again, I used the oven. I probably could modify this recipe to use the crock pot, maybe next time. 

We give this a solid 4 out of 5 stars. My husband would prefer it to have a bit more flavor. I think next time I’ll add in some sundried tomatoes.  One thing I didn’t do was add back in the cooking liquid, simply because I forgot.  I thought it was fantastic. Prep time did take more than 5 minutes, though.








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