Creamy spinach and artichoke baked pasta

Chatelaine 1

( 119 ratings )

Preparation time:
25 minutes
Total time:
35 minutes
4 Servings
Jodi Pudge

Jodi Pudge


  • 250 g pkg gluten-free fusilli
  • 2 tsp olive oil
  • garlic cloves, minced
  • 1 bunch green onions, about 1 cup chopped
  • 3 cups packed, chopped fresh spinach
  • 398 ml can artichokes, drained and chopped
  • 1 cup vegetable broth, preferably sodium-reduced
  • 1 cup grated parmesan cheese
  • 1/2 250 g brick cream cheese, softened
  • 1 tbsp lemon juice
  • 1/2 tsp red-pepper flakes
  • 1/4 cup panko bread crumbs, (optional)


  • Preheat oven to 500F. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until just barely tender, 6 to 8 min.
  • Heat a large frying pan over medium-high. Add oil, then garlic and onions. Cook for 1 min. Stir in spinach and artichokes. Cook until spinach starts to wilt, 1 min. Stir in broth, parmesan, cream cheese, lemon juice and pepper flakes. Stir until cheese is melted, then add pasta. Transfer to an 8-in. square baking dish. Sprinkle panko overtop. Bake in centre of oven until topping is golden, about 5 min.

Gluten-Free Tip:

Our favourite gluten-free pasta is Le Veneziane , made from corn.

Nutrition (per Serving)

24 g
56 g
22 g
860 mg

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One comment on “Creamy spinach and artichoke baked pasta

  1. Can I freeze this dish?


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