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.

Creamy Artichoke Baked Pasta recipe - A creamy, rich, and cheesy white pasta bakewith loads of flavor-rich artichoke hearts tossed in. Add leftover turkey or cooked chicken for the carnivores!

Now, for this Creamy Artichoke Baked Ziti, I went cheesy and full of herbs. 

Confession alert: I don’t actually like eating artichokes by themselves BUT throw them in pasta or a warm dip and I’m down!

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

Creamy Artichoke Baked Pasta recipe - A creamy, rich, and cheesy white pasta bakewith loads of flavor-rich artichoke hearts tossed in. Add leftover turkey or cooked chicken for the carnivores!

Another thing I love about this pasta is that you can really throw in just about anything you love – baby kale, spinach, broccoli, etc.

I also opted to keep mine meat free. but I think a few cups of shredded chicken or leftover thanksgiving turkey would be awesome in this bake for the carnivores.

Now, I actually made everything you see here in the same skillet, which I think makes it an even better recipe. I added water to the skillet and cooked the pasta in the pan. When it was al dente, I took it out, drained it and set I aside while I made the sauce in the same skillet. Then, I tossed it all together and baked it up in the oven. I love making dishes one skillet because then I don’t have as many dishes to clean up. No one likes doing dishes. Including me!

More Artichoke Recipes

Creamy Artichoke Baked Pasta recipe
5 from 1 vote

Creamy Artichoke Baked Pasta

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Kare
A creamy, rich, and cheesy vegetarian white baked pasta with loads of flavor-rich artichoke hearts tossed in. Just add leftover turkey or cooked chicken for the carnivores!


  • 8 ounces tube shaped pasta (I used cavatappi, cooked)
  • 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
  • 2 1/2 cups + 1/2 cup Italian blend shredded cheese (divided (10 ounces total)*)
  • 1 14-ounce can marinated artichokes, drained and chopped
  • Kosher salt and pepper (to taste)


  • 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.
  • 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.


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.

Recipe written, developed, and photographed by Brandy of Nutmeg Nanny.

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