Spinach Artichoke Pasta Bake

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): 

1. Preheat the oven to 350F and spray a 9×13 casserole dish with some nonstick cooking spray. 
2. 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.
3. 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.
4. 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: 

• Perfect Air Fryer Chicken Cutlets Recipe
• Chicken Enchilada Bubble Up
• Cheese Stuffed Chicken Breast

4.89 from 9 votes

Spinach Artichoke Pasta Bake

By: Drizzle

Servings: 6

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

7 points, 4-6PP, 6SP blue, green & purple, as recipe states however if you use whole wheat pasta it is 4SP on purple

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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

Serving: 1servingCalories: 212kcalCarbohydrates: 23gProtein: 11gFat: 10gSaturated Fat: 3.6gSodium: 348mgFiber: 5gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!