This pasta bake recipe features the classic flavors of spinach artichoke dip. An easy vegetarian dinner idea that is full of cheesy delicious flavor!

Spinach artichoke dip is one of my favorite appetizers.

I took all of the flavors from that recipe and turned it into a cheesy baked pasta dinner!

Everyone loves baked rigatoni recipes and this one does not disappoint.

The sauce is made similar to this cream cheese pasta and is so creamy and delicious.

Ingredients to make spinach artichoke pasta

Rigatoni pasta: we love rigatoni for this dish, but any kind of pasta will work!
fresh garlic: none of the jarred stuff, please. Fresh minced garlic adds so much flavor!
yellow onion
baby spinach
artichoke hearts
cream cheese: for the easiest creamy sauce
mozzarella
fresh parmesan: don’t skip grating it yourself, it’s worth it!
butter
cornstarch: to thicken the sauce

spinach artichoke pasta bake in a white baking dish

How to make this spinach artichoke pasta bake

Preheat the oven to 425 degrees.

Step 1: Cook the rigatoni according to package instructions. Before draining, reserve 2 cups of pasta cooking water to make the sauce and set it aside.

Step 2: Melt butter in a large pot or dutch oven like I used. Add the garlic and onion and cook until softened, around 5 minutes.

While the garlic and onion are cooking, go ahead and drain and chop up the artichoke hearts and chop the spinach. Set aside as we will need these soon.

Step 3: Add the cream cheese, reserved pasta cooking water, and parmesan cheese and whisk for around 10 minutes to combine. Whisk in the cornstarch to thicken the sauce and stir until creamy.

Step 4: Stir the cooked rigatoni, spinach, and artichoke hearts into the sauce until combined.

Step 5: Grease a casserole 9 by 13 dish and transfer the spinach artichoke pasta into it.

Top the pasta with the shredded mozzarella cheese.