Name: Spinach and Artichoke Baked Pasta
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 lb Dried Pasta, like Cavatappi, Fusili, or Penne; 2 Tbsp Extra Virgin Olive Oil; 1 12 oz jar Marinated Artichoke Hearts, drained and chopped if in large pieces; 3 cloves Garlic, chopped; 16 oz Frozen Cut Leaf Spinach, defrosted and squeezed dry; 3 Tbsp Unsalted Butter; 3 Tbsp All-Purpose Flour; 1 1/2 tsp Kosher Salt; 1/2 tsp Thyme Leaves, fresh or dried; 1/4 tsp Black Pepper; 1/4 tsp Red Pepper Flakes ((optional)); 2 1/2 cups Vegetable Stock; 1 cup Milk ((whole milk will make for the most rich, creamy sauce, but any milk will work)); 4 oz Cream Cheese ((use block cream cheese, not the variety in a tub)); 6 oz Shredded Mozzarella Cheese; 1/2 tsp Lemon Zest; 6 oz Ritz Crackers, crushed; 1/3 cup Grated Parmesan Cheese; 2 Tbsp Unsalted Butter, melted

If you were to take Spinach Artichoke Dip and bake it into a pasta, you’d have this creamy, tangy, cheesy casserole. Finish it all with crushed Ritz crackers for a crunchy topping.

Now that winter has fully set in, I’m craving cozy dishes. Dishes that have a fun twist and bring some warmth to the dinner table, especially since it’s dark before 5pm…ugh. I’ve been thinking about this dish for months since I was visiting a friend for lunch one day and she brought out slow cooker spinach and artichoke dip that we ate with tortilla chips. It might have been years since I’d had that warm, creamy, green-veg rich dip, but one bite reminded me why it’s a combination that just works.

To go with this retro dip-inspired pasta, I wanted a retro topping and that meant Ritz crackers! If you’ve never had a casserole topped with crumbled Ritz crackers, consider this your moment. Mixed with a little melted butter and parmesan cheese, those Ritz get even more golden, even more buttery, even more addictive when baked.

Here’s how to make this pasta bake.

Ingredients

Dried Pasta – Use a shape that will soak up sauce and spinach. I used cavatappi and it is a great shape for holding the other ingredients so you get a little in every bite.
Marinated Artichoke Hearts – For the most flavor, I like to use artichokes that are marinated in oil. These are often marinated with dried herbs and garlic and just help to add more flavor to the dish. Frozen, defrosted artichokes will work, but aren’t quite as flavorful. No matter what type of artichoke hearts you use, it helps to chop them up a bit before adding them so they are evenly distributed throughout the pasta.
Cut Leaf Spinach – I tested this recipe with fresh spinach as well, but it cooks down to almost nothing, so you don’t get as much coverage as with frozen. Frozen cut-leaf spinach is already chopped, so it’s easy to use. Just be sure to defrost and then squeeze as much liquid out as possible before using it.
Milk – Use any type, though whole milk makes for the most rich, creamy sauce.
Cream Cheese and Shredded Mozzarella – This combo makes the sauce creamy and cheesy.
Thyme Leaves – Fresh leaves or dried will work.
Vegetable Stock – If you don’t need the dish to be vegetarian, chicken stock works too.
Olive Oil, Garlic, Unsalted Butter, All-Purpose Flour, Salt, Black Pepper, and Red Pepper Flakes – Pantry / fridge staples.
Ritz Crackers and Parmesan Cheese – Don’t skip this flavorful topping that gives each bite of pasta a crisp, buttery bite.

Possible Variations

Make it Gluten-Free – Use gluten-free pasta and skip the all-purpose flour and Ritz topping. You can just use plain parmesan cheese as a topping or sub your favorite gluten-free cracker for the Ritz.
Add Protein – Try adding cooked chicken or, for a vegetarian protein, fold in some white beans.
Mix up the Cheese – Provolone, havarti, or Swiss would all work in place of the mozzarella. Or try using a combination of several types.

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spinach and artichoke baked pasta in a white baking dish

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4.6 from 5 votes