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This dish is rich and creamy, and it needs good ingredients. Here’s what you need: - 8 oz (225g) penne pasta - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup grated Parmesan cheese - 1 teaspoon lemon zest - Salt and pepper to taste - 1 cup shredded mozzarella cheese - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley for garnish These ingredients bring a lot of flavors. The cream cheese and sour cream give it a rich texture. The spinach and artichokes add freshness and depth. You can switch some ingredients if needed. Here are a few ideas: - Use rotini or fusilli pasta instead of penne. - Swap olive oil for butter for a richer taste. - Greek yogurt can replace sour cream for a lighter option. - If you don’t have artichokes, try using sundried tomatoes. These swaps can make the dish fit your taste or what you have on hand. To make this bake even better, consider these add-ins: - Cooked chicken for extra protein. - Sun-dried tomatoes for a tangy kick. - Spinach can be fresh instead of frozen. - A sprinkle of Italian herbs like oregano or basil for more flavor. These add-ins will make the pasta bake even more exciting and delicious. First, gather all your ingredients. You need: - 8 oz (225g) penne pasta - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup frozen spinach, thawed and drained - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup grated Parmesan cheese - 1 teaspoon lemon zest - Salt and pepper to taste - 1 cup shredded mozzarella cheese - 1/2 teaspoon red pepper flakes (optional) - Fresh parsley for garnish Preheat your oven to 375°F (190°C). This step is key to a nice bake. Next, cook the penne pasta. Follow the package instructions until it is al dente. This means it should still have a slight bite. Drain the pasta and set it aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic. Sauté for one to two minutes until you smell that wonderful garlic scent. Then, stir in the thawed spinach and chopped artichoke hearts. Cook them together for another two to three minutes. This will blend the flavors. In a large mixing bowl, mix the cream cheese, sour cream, grated Parmesan cheese, and lemon zest. Blend until the mixture is smooth. Now, add the cooked pasta to this creamy mix. Toss in the spinach and artichoke mixture too. Stir well so everything gets coated. Season with salt, pepper, and red pepper flakes if you like a little heat. Pour this pasta mixture into a greased 9x13 inch baking dish. Spread it evenly. Top with the shredded mozzarella cheese. Bake in the preheated oven for 25 to 30 minutes. You want the cheese to be bubbly and golden brown. Once it’s done, take it out and let it sit for five minutes before you serve. Garnish with fresh parsley for a nice touch. Enjoy your creamy spinach artichoke pasta bake! To achieve the best creamy texture, use softened cream cheese. This helps it blend easily. Mix it with sour cream and Parmesan cheese until smooth. If the mixture is too thick, add a splash of milk or cream. This extra liquid will give you that perfect creaminess. Don’t forget the lemon zest! It adds a nice brightness to the creamy sauce. To keep your pasta moist, cook it just until al dente. This means it should still have a slight bite. After draining, toss the pasta with a bit of olive oil. This will coat it and prevent sticking. When mixing the pasta with the creamy sauce, do it while the pasta is still warm. Warm pasta absorbs the sauce better and keeps it from drying out. For a lovely presentation, serve the pasta bake in individual bowls. Top it with extra Parmesan cheese. A sprinkle of fresh parsley adds color and flavor. Serve with a lemon wedge on the side. This gives it a fresh kick when squeezed over the bake. Pair it with a simple green salad for balance. Enjoy your delicious, creamy dish! {{image_2}} You can easily make this dish vegetarian. Just skip the meat and focus on the veggies. The spinach and artichokes already give a tasty punch. You might add mushrooms or bell peppers for extra flavor. Zucchini also works well. These ingredients will make each bite fun and fresh. If you want more protein, try adding chicken or sausage. Cooked, shredded chicken blends well with the creamy sauce. You can use leftover rotisserie chicken for ease. For sausage lovers, Italian sausage adds a nice kick. Just brown it in the pan before mixing it in. This will give your pasta bake a hearty twist. For a gluten-free option, swap out regular pasta for gluten-free penne. Many brands have great choices that taste just as good. You can also check the label on your cream cheese and sour cream. Most of these products are already gluten-free. This way, everyone can enjoy the dish without worry. To keep your creamy spinach artichoke pasta bake fresh, let it cool first. Once cool, place it in an airtight container. This helps lock in moisture and flavor. Store it in the fridge. It will stay fresh for up to three days. If you want to save some for later, freezing is a great choice. First, let the dish cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags for easier storage. Label the bag with the date. The pasta bake can last up to two months in the freezer. When you’re ready to enjoy it again, remove it from the fridge or freezer. If frozen, let it thaw overnight in the fridge. To reheat, place the pasta bake in the oven at 350°F (175°C). Cover it with foil to prevent drying out. Heat for about 20 minutes, or until warm throughout. If you like, you can add a little extra cheese on top for that gooey goodness! Enjoy your meal! You can store the Creamy Spinach Artichoke Pasta Bake in the fridge for up to four days. Be sure to keep it in an airtight container. This helps keep it fresh and tasty. If you want to enjoy it later, you can freeze it too. Just wrap it well in plastic wrap and foil. It can last up to three months in the freezer. Yes, you can make this pasta bake ahead of time. Prepare all your ingredients and mix them together. Instead of baking it right away, cover the dish tightly and store it in the fridge. You can bake it later when you're ready to serve. Just remember to add a few extra minutes to the baking time if your dish is cold from the fridge. This pasta bake goes well with a fresh salad. A simple green salad with lemon vinaigrette works great. You can also serve it with garlic bread or a crusty baguette. These sides add a nice crunch and balance the creaminess of the pasta. For something lighter, try steamed vegetables or roasted asparagus. They add color and nutrition to your meal. This creamy spinach artichoke pasta bake is a tasty dish packed with flavor. You learned about the main ingredients, useful substitutions, and ways to enhance taste. I shared clear steps for cooking and baking, along with simple tips to get the perfect texture. The recipe offers vegetarian options and room for added proteins. Proper storage and reheating help keep leftovers fresh. Remember, the right sides can elevate your meal. Enjoy this recipe and make it your own!

Creamy Spinach Artichoke Pasta Bake

Indulge in a deliciously creamy spinach artichoke pasta bake that's perfect for any occasion! This easy recipe combines penne pasta, artichokes, and a rich blend of cheeses for a mouthwatering dish that’s sure to impress. It's simple to make and can be ready in under an hour. Discover the joy of comfort food with this creamy spinach artichoke pasta bake.
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Ingredients
  

8 oz (225g) penne pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 cup frozen spinach, thawed and drained

1 can (14 oz) artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup sour cream

1 cup grated Parmesan cheese

1 teaspoon lemon zest

Salt and pepper to taste

1 cup shredded mozzarella cheese

1/2 teaspoon red pepper flakes (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the penne pasta according to package instructions until al dente. Drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

        Stir in the thawed spinach and chopped artichoke hearts, cooking for another 2-3 minutes.

          In a large mixing bowl, combine cream cheese, sour cream, grated Parmesan cheese, and lemon zest. Mix until smooth.

            Add the cooked pasta to the cream mixture along with the spinach and artichoke mix. Stir until everything is well combined. Season with salt, pepper, and red pepper flakes if using.

              Pour the pasta mixture into a greased 9x13 inch baking dish. Spread evenly.

                Sprinkle the shredded mozzarella cheese on top.

                  Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                    Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh parsley.

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6

                        - Presentation Tips: Serve the bake in individual bowls with a sprinkle of extra Parmesan and a lemon wedge on the side for an added pop of freshness.