Spinach and Artichoke Dip Pasta Bake

Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts. Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts.

Spinach and Artichoke dip, otherwise known as the one surefire way to get get 99% of people in the world to knowingly eat spinach or artichoke. In this case it is part of a pasta bake that will make an easy dinner. Even as a kid, spinach was part of a number of meals my mom would make (none of which I was terribly excited to eat) so spinach always had this texture of being slimy. For this dish the spinach goes in raw and bakes down into the dish. The parmesan Ritz crust adds another layer of texture and cheesiness so your kids will almost forget all the healthy greens inside.

If your kids show an aversion to the spinach in its leafy form, I suggest chopping the lettuce before adding it to the pasta. One evening my oldest was complaining about the spinach going into the pot so I added it to a food processor with the artichoke hearts and added it in with the sauce. We served “SpoooOOooOoky Green Cheesy Pasta” since it turned the cheese sauce a bright green. While it was still totally delicious, I prefer this recipe with the spinach recognizable and it also taught me that this recipe might be the kid you don’t invite your kids to help you with. The less they see the artichokes or spinach the less green sauce in your life. 😉

Also wanted to take a minute to ask how you guys are enjoying the recipes now that I have cut out a large number of the pictures from the process of cooking. Would love it if you would sound off below in the comments and let me know if you want me to go back to including more shots of the recipe being made.

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Spinach Artichoke Dip Pasta Bake

Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts.
Yield 12
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces fresh spinach , washed and dried
  • 1 tablespoon salt , for the pasta water
  • 1 pound bowtie pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot , chopped
  • 3 cloves garlic , chopped
  • 6 ounces artichoke hearts , chopped
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces mozzarella cheese
  • 11/2 cups shredded Parmesan cheese , divided
  • 4 ounces cream cheese , at room temperature
  • 1/2 cup sour cream
  • 1 cup Ritz cracker crumbs
  • 1/4 cup chopped parsley

Instructions

  • Bring a pot of water to a boil.
  • Add the salt and pasta and cook to one minute shy of what is on the box.
  • Add 2 tablespoons of olive oil in a skillet on medium-high heat and add the shallots and garlic.
  • Cook 2 to 3 minutes.
  • In a large pot over medium to medium-high heat, add the butter and melt completely.
  • Whisk in the flour for 1 minute or so, then whisk in the milk, wine, salt, pepper and nutmeg.
  • Cook for 5-7 minutes then add in the sour cream, cream cheese, 1 cup Parmesan cheese and mozarella cheese.
  • Mix well, add the artichokes and raw spinach back in.
  • Stir until spinach starts to wilt.
  • Add pasta in and pour into large baking pan, 13x9 inches.
  • Mix the ½ cup Parmesan with the cracker crumbs.
  • Top the pasta with the Parmesan cracker crumbs and bake for 25-30 minutes

Nutrition

Calories: 581kcal | Carbohydrates: 41g | Protein: 30g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 1606mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2925IU | Vitamin C: 10.5mg | Calcium: 715mg | Iron: 2.1mg
Keyword: Spinach and Artichoke Dip Pasta

Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts.

 

Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts.
Your favorite Spinach and Artichoke Dip in a pasta bake with a Parmesan Buttery Cracker crust! Made with Mozzarella, Parmesan, cream cheese and sour cream with fresh spinach and artichoke hearts.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I like both artichokes and spinach but never thought to mix them together in one dish. Your recipe sounds delicious, must try.

  2. That looks yummy. I haven’t had artichokes before, but I’m a huge fan of spinach. It’s time I try artichokes.

    1. Thanks Vera! I think I have an unhealthy obsession with Spinach & Artichoke Dip, so this one was an easy alternative to come up with, haha.

  3. Oh my goodness, I love this. That is one of my favorite dips, so I am sure I would love it in a bake. Thanks so much for sharing. YUMMY

  4. Yum. This looks so good, I would love to give it a try. I’ve never tried artichoke before. This looks like a great way to try!

  5. Oh. So. Yummy. I absolutely cannot wait to make this. I love spinach artichoke dip, and bakes are always a winner!

  6. Oh my gosh this looks SO good. I love artichokes! I need to add this to my list of meals to try to my menu plans for the week!