Baked Spinach-Artichoke Pasta Recipe (2024)

What’s leftover bacon?

Replace the cream with Greek or regular yogurt, and it will add flavor and be much healthier.

If you use a cast iron pan for the sauteing portion of the recipe you can put that in the oven and save yourself a casserole dish. I wash dishes by hand, my least fave chore, and so I am always looking for a way to use fewer dishes.

This recipe was delicious as most of the NYT recipes are. I feel this area is for people who made and tasted the recipe not for the negative thoughts of someone who READ the recipe.

It does make sense that it was good but not great when you completely change the recipe.

Wow. As the lede to the receipt and prior commentators suggested, this is a great opportunity to do your own modifications. I used: more garlic, shallot, an entire package of pancetta, was quite liberal with the cheese, etc. Delicious! It was a bit wet so I will sweat the spinach a bit longer next time. Browned nicely at 20 minutes at 400 deg. Finally, if you can find the vacuum packed artichoke hearts (sold at our Whole Foods), get the “grilled” variety; a delicious flavor addition.

use 2 cups of greek or plain yogurt in place of the cream, will be much more healthy and add the needed taste

Like others, I used extra garlic and red pepper flakes as well as some dried basil. The big change I made was to switch from heavy cream to cottage cheese to increase protein and cut down on the fat. The texture and flavor were still great. (I might try silken tofu next time). My spouse loved it and it was certainly quick and easy.

If you freeze the cottage cheese, the curds will break down for a creamy texture.

Making a comment before I cook it. Wouldn't some breadcrumbs be great on this?

At 4 servings this is 1/2 cup heavy cream and 2 oz cheese per person. Seems criminal. So many of the NYT recipes seem to be too decadent for real life, especially the so-called weeknight meals.

Best recipe ever. I'll just say this: French's Crispy Fried Onions. Had some left over and it literally made the dish. Plus extra garlic, rigatoni pasta and shredded rotisserie chicken, Panko sprinkled on top with a last 5 min broil.

Is there a way to make it more healthy?

My gosh, yes - and to improve flavor. They are trying to recreate a deadly party dip as a pasta dish - that's ridiculous. Use chicken (or vegetable) broth and reduce it and then add some cream, to taste, just to get the right texture to make the sauce. And I would use frozen artichokes over canned ones to also reduce the sodium in this dish. And start by sautéing some shallots with that garlic, deglaze with vermouth, or white wine etc.

So, I haven't made this yet, but I am confused by all the negative comments. Why not just make your favorite version of mac and cheese and add the artichoke hearts and spinach? I'm planning to make mine with gruyere, cheddar and a touch of Wisconsin blue, along with a little bacon and breadcrumbs.

We didn't have artichoke so we only used spinach, added less cream and more cheese. It was very tasty and easy to prepare

This is a great template recipe for when there is cheese in the house that needs to be used. I use 1 cup cream and one cup water and nearly double the vegetables. Last night I made it with a sweet orange pepper, three huge jalapeños, and a 10-ounce bag of frozen chopped spinach. Mmmmmm.

I recommend adding a pint of cherry tomatoes.

Instead of heavy cream, I used 8oz cream cheese and half a cup of whole milk. I also added 12 ounces of shredded rotisserie chicken. *chefs kiss*

Did you use marinated artichokes for this recipe? Thanks!

Delicious with Spicy Chili Crisp!

Overall this was a tasty and easy dish to make. I would definitely add a good amount of salt (more than just the “to taste” indication) and make sure to chop fresh spinach and the artichokes more so they are incorporated throughout the whole dish. It’s easy to add in your own protein if desired.

I made this as written and wasn’t at all worried about it. I’m not a health-food person at all. I was surprised to find that this was too heavy for me. It was pleasant to taste but not very pleasant to swallow, if that makes sense. Might try with ricotta in place of some of the cream.

Made with half and half. Sautéd onion and red bell pepper first.

Oh, heavenly exquisite. I made it [almost] exactly as written, but ate less of it (maybe 8 servings for the recipe) plus a huge salad. I will certainly make it again and try it with Greek yogurt, but I'm not sure how that would work. I did cook the garlic, chili powder, spinach, and artichoke in a large cast iron pan. Added cream and cheese to that, then the pasta, and topped with mozzarella cheese. It was ready to go into the oven in the cast iron pan. No need for extra pans or dishes.

I used plain non-fat yogurt instead of the heavy cream and loved it. A great dish!

I made this tonight for meatless Monday. Doubled the garlic and swapped half and half for heavy cream. My husband called it mac & cheese on steroids. I definitely will make again!

Cover this in the oven or no? Foil or a lid? If so, for how long? Sorry if I missed a previous comment - this dish is delish!! Made it last night and my picky third kiddo had THIRDS!

I used 1/2 n 1/2 instead of heavy cream and it was fine. I would try with broccoli rabe.

That was delicious!! Made almost as written (I mixed cotija and Parmesan, and used white cheddar instead of mozzarella on top because that is what I had in the fridge). The whole family loved it!