I was lying in bed the other night thinking about how good my spinach and artichoke pizza fingers are and that I really should make them again soon. Then I thought wait a minute, I should make a casserole dish based on the same recipe. Enter this delicious Spinach Artichoke Pasta Bake. Casseroles are such a family-friendly meal, it’s hard to pass up a good ooey gooey recipe. This dish takes on the loved spinach artichoke dip flavor and marries it with al dente pasta all in a one pot meal.
Spinach Artichoke Pasta Bake is also a great brunch dish. It’s savory and hearty, so it will satisfy hunger for hours after a big weekend brunch. It turns the popular dip into a healthier, more satisfying food. Make a large batch, because this dish will go fast!
Three reasons why you need to make this recipe!
It’s delightfully cheesy, but healthy!
Spinach Artichoke Pasta Bake is full of fiber. One serving packs around 5 grams of fiber. With a healthy goal being around 15-20 grams a day, this dinner helps you get a good dose of that in one serving.
It’s a fun way to get in some vital nutrients.
Spinach and artichokes both are packed full of essential vitamins and minerals. Eating them can be quite boring though, unless they’re covered in creamy, melty cheese. Your kids won’t even mind the veggies.
Spinach Artichoke Pasta Bake is a 30-minute meal.
Need to create a tasty, home-cooked meal in a short amount of time? This Pasta bake is the answer. After cooking the pasta, the entire casserole only takes 25 minutes to bake,
Ingredients you need to make Spinach Artichoke Pasta Bake:
- 2 cups (measured uncooked) high fiber pasta (see picture below to see my brand)
- 4 oz softened light cream cheese
- ¼ cup light sour cream
- ¼ cup reduced calorie mayo
- 2 garlic cloves, diced
- 4 cups fresh, chopped spinach
- 6 oz can artichoke hearts, drained
- ⅓ cup light shredded mozzarella
- 1 tablespoon finely grated parmesan cheese
- Dash of salt and pepper
How to make Spinach Artichoke Pasta Bake (step by step):
- Preheat the oven to 350F and spray a 9×13 casserole dish with some nonstick cooking spray.
- While the pasta is cooking according to the package instructions, mix together the cream cheese, sour cream, mayo, artichoke, spinach, garlic, salt, pepper, and mozzarella in a large bowl. Toss in the cooked, drained pasta and mix well.
- Spread the pasta mixture out into the casserole dish then sprinkle the parmesan cheese on top and bake in the oven for approx 25 minutes.
- Remove from the oven, and allow it to cool for 5 minutes. Cut the casserole into 6 equal servings
Makes 6 servings. Nutrition info for 1 serving: Calories 212, Fat 10 g, Saturated fat 3.6 g, Carbs 23 g, Fiber 5 g, Sugars 4 g, Sodium 348 mg, Protein 11 g.
WW Points
- High-fiber pasta, measured uncooked ~15 points. Different brands will have different points.
- Light cream cheese 11 points
- Light sour cream 3 points
- Reduced calorie mayo 7 points
- Diced garlic cloves 0 points
- Fresh chopped spinach 0 points
- Canned, drained artichoke hearts 0 points
- Light shredded mozzarella 4 points
- Finely grated parmesan cheese 1 point
- Salt and pepper 0 points
7 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
4-6 personal points, 6SP blue, green & purple as the recipe states

Different ways to change up this recipe:
- Add some rotisserie or pre-cooked shredded chicken to bulk up the Spinach Artichoke Pasta Bake. It’ll then be a high-protein, fully balanced meal. Adding chicken won’t increase points. Ground turkey would also work – just make sure to cook it before adding it to the dish.
- You can lower the weight watcher points by using fat free cheese, fat free cream cheese, and fat free sour cream.
- Crockpot Version: You can cook all these ingredients on low for about 3 hours in a crockpot. Add the pasta uncooked, as it will cook in the crockpot.
- Using Banza Pasta is a great option for this dish. It adds plenty of fiber, extra protein, and it’s also gluten-free.
- For a low-carb, lower calorie version, you could skip the pasta completely, and just use shredded chicken. This would turn it more into a dip, but could be served over a bed of cauliflower rice.
Tips and Tricks for Making Spinach Artichoke Pasta Bake:
- Bake this recipe ahead of time in an aluminum pan and then once cooled, freeze it for up to 3 months. It’s a great freezer meal to have stored away for busy nights. Just make sure to cover it well with saran wrap or foil and a freezer bag. To reheat from frozen, bake at 325 for 20-30 minutes, until heated through.
- This dish keeps well in the fridge, covered tightly, for up to 5 days. It makes a great meal prep option for weekly lunches.
- You can assemble the casserole ahead of time, all the way up to the point of baking. Store it in the fridge for 2-3 days, until ready to bake. Remove it from the fridge while the oven pre-heats, so it comes to room temp before baking.
Similar recipes you’ll enjoy:
Spinach Artichoke Pasta Bake

Ingredients
- 2 cups measured uncooked cooked high fiber pasta (see picture below to see my brand)
- 4 oz softened light cream cheese
- 1/4 cup light sour cream
- 1/4 cup reduced calorie mayo
- 2 garlic cloves, diced
- 4 cups fresh chopped spinach
- 6 oz can artichoke hearts, drained
- 1/3 cup light shredded mozzarella
- 1 Tbsp finely grated parmesan cheese
- Dash of salt & pepper
Instructions
- Preheat the oven to 350F and spray a 9x13 casserole dish with some nonstick cooking spray.
- While the pasta is cooking according to the package instructions, mix together the cream cheese, sour cream, mayo, artichoke, spinach, garlic, salt, pepper, and mozzarella in a large bowl. Toss in the cooked, drained pasta and mix well.
- Spread the pasta mixture out into the casserole dish then sprinkle the parmesan cheese on top and bake in the oven for approx 25 minutes.
- Remove from the oven, and allow it to cool for 5 minutes. Cut the casserole into 6 equal servings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use frozen chopped spinach, thawed and drained and I will be using Trader Joes canned artichokes Do you have to chop artichokes. Thanks for all your good recipes.. I love trying them on my family
Yes to frozen spinach, and yes definitely cut up the artichoke to smaller pieces, unless they are already small . so glad your enjoying the recipes 🙂
I LOVE this recipe and so does my husband and son. They ask for it every week! Served with chicken souvlaki skewers ?.
Hi Kathy, that’s awesome, so glad you all enjoy it 🙂
This is delicious! My kids asked to have this every night lol. I added 3 Jenny O sweet Italian sausages sliced and mixed in. That adds 3 SP making it 9 SP per one serving out of 6.
Hi Anna, wow that is awesome your kids love it 🙂 I think it’s a great idea to bulk it up with some meat
This is delicious! I am a vegetarian so I love it when you post these types of meals. I just leave out the meat when I make your other recipes, add lots more veggies and they all taste great too.
Hi Kim, I’m so glad you enjoy it and yes it’s usually just a matter of leaving out the meat for most of my casserole type dishes.. I’m glad you can make them work for you 🙂
I can’t wait to make this as a side dish for Christmas Eve but I’m wondering can I use regular fat cream cheese, mayo and sour cream? Would it mess up the recipe?
Hi Lucy, yes sure you can.. I hope you enjoy it 🙂
Wow..all the right flavors…fun for a dip, as well✅