Spinach and Artichoke Dip Pasta Bake 

I’m so excited to share my version of my friend Dan Pelosi’s Spinach & Artichoke Dip Pasta Bake from his new cookbook Let’s Party!—and you know I love a flavor party! This dish takes all the creamy, tangy, cheesy goodness of a classic spinach and artichoke dip and turns it into a hearty, satisfying baked pasta. 

Dan’s original version gets its creamy texture from cream cheese, but to add my own spin and extra tangy flavor I opt to use labneh instead. I made a few other little adjustments to make this version my own. 

The result is tender rigatoni tossed in a rich sauce with lots of silky spinach, artichokes, labneh, and plenty of melty cheese. The lemony topping of crunchy pita chips is a little nod to the original and adds a great crunchy contrast to this party-ready vegetarian entree. 

How to Make Spinach and Artichoke Pasta 

Dan wrote this recipe so you only use one big Dutch oven to both cook the pasta and bake the finished dish! Here’s the full process step-by-step. 

• Get ready. Preheat the oven to 400°F. Bring a large Dutch oven of salted water to a boil over high heat. 
• Cook the pasta. Add 1 pound dried rigatoni pasta and cook until al dente. Reserve 1 cup of the pasta cooking water, then drain. Toss the pasta with a drizzle of extra virgin olive oil to prevent sticking.
• Make the topping. Meanwhile, roughly crush 1 cup plain pita chips into a medium bowl. Add the zest of 1 lemon (reserving the juice) and 1/4 cup grated Parmesan cheese. Toss to mix well. 
• Make the sauce. Wipe the Dutch oven dry. Add 1/4 cup olive oil and set over medium heat. When the oil is shimmering, add 1 diced medium yellow onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in 2 sliced scallions, 1 teaspoon ground nutmeg, 1/2 teaspoon garlic powder, and a big pinch each of salt and pepper. Working in batches, add 2 (8-ounce) bags fresh baby spinach and stir to wilt. When all the spinach is in the pot, add 2 drained 14-ounce cans quartered artichoke hearts, 1 cup labneh, 1 cup milk, and 1/2 cup of reserved pasta cooking water. Cook, stirring often, until the sauce is thickened, about 5 minutes.
• Add the pasta. Remove from the heat and add the pasta, lemon juice, 1/2 cup mozzarella, and 3/4 cup Parmesan. Stir until the pasta is coated and the cheese is melted, adding additional splashes of pasta water as needed. Taste for seasoning and add more salt as needed. Smooth into an even layer.
• Bake the pasta. Sprinkle the remaining 1/2 cup mozzarella over the top, then add the pita chip mixture. Bake for 20 to 30 minutes, until the top is crisp and the sauce is bubbling. Serve immediately.

Make it Your Own

This recipe is pretty adaptable and you could easily add to it! Here are a few ideas for versions I might try. 

• Add protein: Stir in shredded poached chicken or rotisserie chicken just before baking, or sautéed shrimp before to make this a heartier main dish. You could also incorporate a can of white beans. 
• Make it spicy: Add a pinch of red pepper flakes or a spoonful of Calabrian chili paste to the sauce to give it a bit of a kick.
• Try a different cheese: Use fontina, Gruyère, or provolone in place of some of the mozzarella.
• Add veggies: Toss in roasted or sautéed mushrooms, zucchini, or bell peppers to add even more color and flavor.

What to Serve with Spinach Artichoke Pasta

To add some protein to this meal, I think it would be perfect with some braised chicken breasts or simple air fryer chicken thighs.

As always, I like to round out a richer dish like this with a refreshing salad, and I think the briny flavors in this spinach artichoke pasta would be perfect with the refreshing and bitter crunch of radicchio and salty olives in this Italian salad. Want to keep it vegetarian? Add an easy butter lettuce salad.