Creamy Artichoke Pasta Bake

This Creamy Artichoke Pasta Bake is what comfort food dreams are made of! Tender pasta in a cheesy, creamy sauce dotted with diced artichoke hearts and topped with blanket of melty cheese. Yesss.

The artichoke hearts are what make this vegetarian pasta bake really shine. They’re already marinated and seasoned so they really pull their weight, flavor-wise, elevating this creamy white pasta bake into something really special.

The Story Behind the Recipe

You know how in the middle of winter you crave comfort food? You want to curl into a ball and eat hearty food that warms you to the very core? This Creamy Artichoke Baked Pasta is cheesy and full of herbs. I also threw in some chopped marinated artichokes because we all know artichokes rock in pasta.

I love using marinated artichokes because they are already come flavor packed so you’re not losing their flavor in a sea of cheese.

Why You’ll Love This Artichoke Pasta Bake

• Versatile! Want to add some veggies, for instance? Greens are especially great in this artichoke pasta. You can really throw in just about anything you love – baby kale, spinach, broccoli, etc. Make it your own!
• Crowd pleaser. If your crew loves mac and cheese, they’re bound to love this cheesy pasta bake.
• Simple to make. Just a few minutes hands-on time is all you need.

Artichoke Pasta Bake Recipe Ingredients

• Pasta – You’ll want a tube shaped pasta like cavatappi, macaroni, or penne.
• Olive oil – For sautéing the onion and garlic, the base of the sauce.
• Milk – 2% is great, but if all you have is whole milk, that’s fine too.
• Half and half
• Italian seasoning – You can find it with the seasonings in the baking section of the store, or make your own Italian seasoning, which is surprisingly easy!
• Crushed red pepper flakes – For just a touch of addicting heat. If you prefer no heat, you can leave it out.
• Italian blend shredded cheese – Or you can just go for a mix of mostly mozzarella with some Parm.
• Marinated artichoke hearts – Be sure to get marinated ones for the most flavor. Drain and chop them.
• Salt & pepper

Adaptations/Variations

• Spinach Artichoke Baked Pasta – Stir in 2 cups of baby spinach with the cheese.
• Meat option – Add chopped cooked turkey or chicken to the carnivores’ portions.

How to Make It

1. Cook the pasta and drain.
2. In an oven-safe skillet, heat the olive oil and sauté the onions and garlic until fragrant.
3. Add in the milk, half and half, Italian seasoning, and crushed red pepper.
4. Simmer until warm, then stir in all but 1/2 cup of the cheese.
5. Once the cheese has melted, stir in the cooked pasta and artichokes.
6. Taste and add some salt and pepper if you feel it needs it.
7. Top with the remaining cheese and bake until bubbly and golden on top.

Jump to the full, printable recipe

I hope you love this Creamy Artichoke Pasta Bake as much as we do! It’s creamy and comforting and SO full of flavor. It makes an excellent vegetarian entree or hearty side dish for all. So delish!

5 from 1 vote

Creamy Artichoke Pasta Bake

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Author: Karen

Yield: 6

A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. The combo is incredible!

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Ingredients

• 8 ounces tube shaped pasta (I used cavatappi, cooked; macaroni and penne are also great)
• 2 teaspoons olive oil
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 cup 2% milk
• 1 cup half and half
• 1 1/2 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 3 cups Italian blend shredded cheese (divided [10 ounces total]*; can use 2 1/2 cups shredded mozzarella + 1/2 cup shredded parm if preferred)
• 14 ounces marinated artichokes hearts (drained and chopped)
• kosher salt and pepper (to taste)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Cook the pasta according to package directions. Drain and set aside.
• Set a large oven-safe skillet over medium heat. Add olive oil. Once the oil, is hot, add onions and sauté until translucent, about 5 minutes. Add in garlic and sauté until fragrant, about 30 seconds.
• Add in the milk, half and half, Italian seasoning, and crushed red pepper.
• Simmer over medium heat until warmed through, but don’t let the mixture boil as you don’t want to scorch the milk.
• Once the milk is hot, add in 2-1/2 cups shredded cheese and stir to combine. You want the cheese to fully melt in a creamy sauce.
• Add in the cooked pasta and chopped artichokes and stir to fully combine. Taste the mixture and season with a desired amount of kosher salt and pepper. I like to start with about 1/4 teaspoon of each and go from there.
• If you do not have an oven-safe skillet, transfer the pasta mixture to an 8-inch by 8-inch baking dish. Otherwise, you can bake the pasta right in the skillet.
• Top with remaining 1/2 cup of cheese and add to the oven. Bake until the top of the pasta is browned and bubbly, 10-15 minutes. Remove from the oven and serve hot.
• Note: You can also opt to first cook the pasta in the pan with water, drain and set aside. Then make the recipe as written. This helps cut down on dishes.

Notes

Meat option:

Add cooked, cubed turkey or chicken to the carnivores’ portion before baking. Some smaller casserole dishes or ramekins would work well to keep them separated.

This recipe was created by Brandy of Nutmeg Nanny.

Nutrition Facts

Serving: 1cup, Calories: 317kcal, Carbohydrates: 11g, Protein: 15g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 387mg, Potassium: 149mg, Fiber: 2g, Sugar: 5g, Vitamin A: 903IU, Vitamin C: 16mg, Calcium: 211mg, Iron: 1mg

More Cheesy Pasta Recipes

• Boursin Baked Pasta
• Best Mac & Cheese Recipe Ever
• Baked Pumpkin Pasta
• Butternut Squash & Spinach Pasta Pie
• Brown Butter Pasta with Parmesan

More Artichoke Recipes

• How to select, prep, cook, & eat artichokes
• Spinach Artichoke Grilled Cheese
• Artichoke Arugula Pesto Grilled Cheese

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