Spinach Artichoke Pasta Bake

Trish’s social media memories “reminded” her that the kids loved our spinach artichoke pasta last year!  And we realized we hadn’t made it since then.  Shame on us!  You can whip up the sauce in the time it takes your water to boil for the pasta.  Chop the veggies while it cooks then sit back and relax for a half hour while it bakes a bit before serving.  We actually divided up our boiled rotini to make one batch with 🥬 kale.  Both were amazing and kid approved.

Print Recipe

Spinach Artichoke Pasta Bake

Cooking Method: baked

Servings: 10

Ingredients

Servings

• 2 pounds Rotini Pasta (or shells, ziti, penne, elbows any bite sized pasta will work.sized)
• 1 pound Shredded Monterey Jack Cheese (Mozzarella can be substituted or your favorite vegan cheese)
• 1 Package cream cheese cubed
• 2 Cans Artichoke Hearts
• 1 pound Frozen Spinach (Or Kale 🥬 Broccoli works too.)
• 3 cups Milk (Or plant milk of choice)
• 0.5 cups Butter (Or plant butter, or olive oil)
• 0.5 cups Whole grain flour
• Dash nutmeg
• Salt and Pepper to taste

Instructions

1. Cook pasta according to package for al dente. Prepare cheese sauce by creating a roux with melted butter and flour in a large sauce pan. Do not cook the roux long there is no need to brown it. When the flour and butter and well incorporated add your milk and whisk until smooth. Next add the cheeses and stir until melted and smooth.
   
2. Place drained artichoke hearts and spinach in food processor along with fresh basil, salt and pepper and pulse until the hearts are well chopped but still distict.
   
3. Drain pasta, combine with cheese sauce and veggies then bake in oven at 425° for 30 minutes.