Spinach Artichoke Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta baked with spinach, artichoke, and creamy cheese sauce, inspired by the classic spinach-artichoke dip. Comfort food that satisfies vegetarian and non-vegetarian diners alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound ziti (or any medium pasta shells or short, tubular pasta will work)
- 1 tablespoon olive oil
- 3 cloves of garlic (minced)
- 1 can artichoke hearts ((14 oz.) Drained, rinsed and roughly chopped)
- 6 cups fresh baby spinach leaves* (prewashed)
- 4 oz. cream cheese
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella
- ½ cup shaved or grated parmesan cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 663mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 417mg
- Calcium
- 279mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.