Creamy Spinach and Artichoke Penne Bake

• 12 oz penne pasta
• 14 oz canned artichoke hearts, drained and chopped
• 6 cups fresh spinach, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain and set aside.
3. 3 In a large bowl, mix mayonnaise, sour cream, Parmesan, garlic, basil, black pepper, salt, and red pepper flakes if using.
4. 4 Stir in artichokes and spinach until well combined.
5. 5 Add cooked penne to the mixture and toss to coat.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Sprinkle mozzarella and cheddar cheese on top.
8. 8 Bake for 25-30 minutes, or until bubbly and cheese is melted and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Baking sheet (optional)

Variations

• Add cooked diced chicken for a heartier dish.
• Substitute penne with your favorite pasta shape.

Substitutions

• Use Greek yogurt for a lighter option in place of sour cream.
• If you can't find artichoke hearts, use an extra cup of spinach.

Pairings

• A glass of Chardonnay complements the creamy flavors.
• A sparkling water with lemon for a refreshing contrast.

Nutrition

Tips

• For extra flavor, sauté the garlic in a bit of olive oil before mixing into the sauce.
• Add cooked chicken for a protein boost!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pairs well with a warm, crusty bread on the side.

FAQ