Turn dip into dinner with this decadent Spinach & Artichoke Baked Pasta! Made with gluten-free mini shells, mozzarella, fresh spinach, tender artichoke hearts, and lots of cream cheese, your weeknight meals just got a little more delicious!
As a lover of dips, it’s nice to incorporate your favorite flavors of dip into other dishes. Dips always make the party, so we all associate this yummy appetizer with a good time. Spinach and artichoke dip is a favorite of many.
So, why not make this dip into a full-on entree, complete with a crispy, cheesy top? Spinach & Artichoke Baked Pasta is the perfect comfort dish to bring you back to your favorite party memories. In fact, this dish is so unique that you will want to make it for your next dinner party!
Plus, folks who typically cannot enjoy pasta will be able to enjoy this casserole! Gluten-free brown rice mini shells are used along with seasoned gluten-free breadcrumbs. A baked pasta casserole without the stomach ache? Yes, please!
Types of Pasta for Casseroles
For the easiest and most delicious casserole possible, it is recommended that you use a gluten-free pasta shape that is short-cut. This means utilizing shapes such as rigatoni, cavatappi, mini shells, spirals, and the like. Using longer pasta such as spaghetti and fettuccine is harder to serve and might make a mess at your dinner table.
Luckily, gluten-free pasta comes in all shapes and sizes today! Specifically, brown rice pasta cooks to a beautiful al-dente and offers a starchy cooking liquid from the boiling process, much like wheat pasta. This also means you can use the starchy water for tightening up pan sauces for your pasta in the same way you would with wheat pasta!
Ingredients in Spinach & Artichoke Baked Pasta
- 1 lb. gluten-free brown rice mini pasta shells
- 3 cups fresh baby spinach
- 8-oz. cream cheese, softened
- ½ cup heavy cream
- ¼ cup vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 12-oz jarred artichoke hearts, drained, lightly chopped
- 2 cups shredded mozzarella cheese, divided
- 1 cup gluten-free seasoned breadcrumbs
- ½ cup grated Parmesan cheese
How to Make Spinach & Artichoke Baked Pasta
Preheat the oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook for 5 minutes less than the package recommends. This will ensure the pasta does not get too mushy in the oven. Drain with a slotted spoon or spider and set aside.
In the same salted water, add the spinach and cook until just wilted. Drain and squeeze out as much liquid as possible from the spinach. Set aside.
Add the cream cheese and beat until fluffy in a stand mixer with a paddle attachment. Add the heavy cream and incorporate well, until some air is whipped into the mixture, about 2-3 minutes.
Next, add the vegetable broth, garlic, and Italian seasoning. Also add the wrung-out spinach, which should be fully dry.
Finally, add the pasta, artichoke hearts, and half the mozzarella cheese, being careful to not break up the artichokes too much.
Pour this mixture into a large buttered baking dish with high sides. Smooth out the top. Top with the rest of the mozzarella, bread crumbs, and Parmesan.
Bake for 35-45 minutes until the casserole is bubbly and the noodles and perfectly cooked. The top will also get nicely browned.
Allow it to cool 10 minutes before serving.
Spinach & Artichoke Baked Pasta
Ingredients
- 1 lb. gluten-free brown rice mini pasta shells
- 3 cups fresh baby spinach
- 8 oz. cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup vegetable broth
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1 12-oz. jar artichoke hearts, drained, lightly chopped
- 2 cups shredded mozzarella cheese, divided
- 1 cup gluten-free seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook for 5 minutes less than the package recommends. This will ensure the pasta does not get too mushy in the oven. Drain with a slotted spoon or spider and set aside.
- In the same salted water, add the spinach and cook until just wilted. Drain and squeeze out as much liquid as possible from the spinach. Set aside.
- Add the cream cheese and beat until fluffy in a stand mixer with a paddle attachment. Add the heavy cream and incorporate well, until some air is whipped into the mixture, about 2-3 minutes.
- Next, add the vegetable broth, garlic, and Italian seasoning. Also add the wrung-out spinach, which should be fully dry.
- Finally, add the pasta, artichoke hearts, and half the mozzarella cheese, being careful to not break up the artichokes too much.
- Pour this mixture into a large buttered baking dish with high sides. Smooth out the top. Top with the rest of the mozzarella, bread crumbs, and Parmesan.
- Bake for 35-45 minutes until the casserole is bubbly and the noodles and perfectly cooked. The top will also get nicely browned.
- Allow it to cool 10 minutes before serving.
