@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/one-pan-spinach-artichoke-pasta/#recipe
headline
nameOne Pan Spinach Artichoke Baked Pasta
descriptionThe oven does all the work.
urlhttps://12tomatoes.com/one-pan-spinach-artichoke-pasta
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 12 oz gemelli, fusilli, or rotini pasta
  • 3 cups whole milk
  • 8 oz cream cheese
  • 1 can artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 8 oz fresh baby spinach leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Zest of 1 lemon
  • 1 1/2 cups mozzarella cheese, freshly grated
  • 1/2 cup parmesan cheese, freshly grated
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. Preheat oven to 350°F.
  2. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center.
  3. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes.
  4. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!
The oven does all the work.
Course: Dinner

Recipe adapted from Food Dolls.

<< Go Back

One Pan Spinach Artichoke Baked Pasta

The oven does all the work.

One Pan Spinach Artichoke Baked Pasta

4.6 from 10 votes
Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 12 oz gemelli, fusilli, or rotini pasta
  • 3 cups whole milk
  • 8 oz cream cheese
  • 1 can artichoke hearts, drained and roughly chopped
  • 3 cloves garlic, minced
  • 8 oz fresh baby spinach leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Zest of 1 lemon
  • 1 1/2 cups mozzarella cheese, freshly grated
  • 1/2 cup parmesan cheese, freshly grated
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. Preheat oven to 350°F.
  2. To the center of a baking dish, add cream cheese. Arrange pasta around the cheese, then pour milk over the pasta. Add artichoke, garlic, oregano, parsley, basil, and lemon zest. Season with salt and pepper and stir to combine, leaving the cream cheese in the center.
  3. Add mozzarella and parmesan and cover tightly with foil. Bake 45 minutes.
  4. Uncover, add spinach, and stir. If needed, you can add more milk for a thinner consistency. Adjust seasoning as needed and top with shaved parmesan cheese. Enjoy!