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Spinach & Artichoke Baked Pasta

Spinach & Artichoke Baked Pasta

Tracy Nawara
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!
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 6 servings

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.
Keyword Spinach & Artichoke Baked Pasta
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