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This dish is perfect for families. Very simple to make plus it is FULL of veggies 
You can even cut up some cooked chicken breast and add it to the pasta before you bake it. Make sure to taste the mixture before baking – it may be a little bland but a little extra seasoning can help that
Just think of this recipe as “comfort in a dish”.
What You Need
14 oz of Orecchiette Pasta ( or short pasta)
1 Tbsp Olive Oil
1 Cup of Chopped Onion
3 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
4 oz of Cream Cheese ( Room Temperature)
3/4 Cup of Parmesan Cheese
1 teaspoon Lemon Juice + Zest
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
What To Do
Preheat Oven To 425
Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions and garlic. Add Pasta and mix.
Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
Place in the oven till golden brown on top – about 10 – 15 minutes.
Enjoy!
- 14 oz of Orecchiette Pasta ( or short pasta)
- 1 Tbsp Olive Oil
- 1 Cup of Chopped Onion
- 3 Cloves of Garlic ( Minced)
- 1 Cup of Sour Cream
- 4 oz of Cream Cheese ( Room Temperature)
- ¾ Cup of Parmesan Cheese
- 1 teaspoon Lemon Juice + Zest
- 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
- 13.5 Can of Artichoke Hearts rinsed and chopped
- 1 Cup of Mozzarella
- ½ Teaspoon of Salt
- 1 Teaspoon of Pepper
- Preheat Oven To 425
- Cook pasta according to the box. Keep ¼ Cup of the Pasta Water before you drain the cooked pasta.
- Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
- In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
- Stir in spinach, artichokes, ¼ cup of cooking liquid from the pasta, salt, pepper, and ½ Cup of Mozzarella
- Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
- Place in the oven till golden brown on top – about 10 – 15 minutes.
- Enjoy!
Disclaimer: This recipe is adapted from a recipe I found in Woman’s Day magazine ( March 2012).
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{ 74 comments… read them below or add one }
This is the exact dish I made last week from this month’s Womansday Mag!!!!
That is where I got it ( I posted that in the disclaimer) – but I changed it up — really puts a punch in the recipe
#3 says to cook oil and onions and garlic… It doesn’t ever say what to do with them though. Please let me know. I’m assuming add them to the mixture but when? Thanks!
Yes you add them to the mixture
How many servings are in this recipe? This looks SOOOO good…. I’m going to try to make it as low fat as possible and see how it goes….. I just can’t resist…
About 8
How does this come out with low fat ingredients? I was thinking of trying low fat sour cream and cream cheese.
It comes out awesome Kristin. I used light cream cheese, and light sour cream. Just finished mine, and husband went back for seconds. Really good!
I cannot wait to make this!!!
That looks DELISH!
Can’t wait to try it! 
Thanks for sharing!
i put some baked chicken in this – sooooo goooood
This looks AMAZING, but I’m new to cooking with spinach. Is the 10 ounces canned spinach or fresh, unprocessed?
Get Frozen Spinach
Make sure to let it thaw and rinse out all the excess liquid ( there is a lot)
This looks amazing! I pinned this to make really soon! I can’t wait to see how it turns out
Making this tonight and my in-laws are coming for dinner! I can’t wait, and I’m sure everyone is going to love it!!
I think I’m going to make this for dinner this weekend
I’m making this tonight and I’m not sure I did it right. Should it be 14 oz of cooked or uncooked pasta? I’m always confused about that part of recipes!!
It is cooked ( see first step)
The 14 oz is the dry measurement for the pasta.
Yes it is
I made this and it was great. I subbed the artichokes for mushrooms!! even better!!!!
to make it lower in fat and calories,,i use plain or greek yogurt instead of sour cream and a third less cream cheese. it came out absolutely delicious, could not tell any difference. i also add red pepper flakes to give a bit of punch!
great recipe thanks for pinning.
Careful about adding that salty cooking water! Don’t add any other salt until after you’ve added it, and then taste before you add any more. With all that cheese, you could end up oversalted.
This looks absolutely fantastic! Do you know the calorie count for this?
Could you make this in mini muffin pans? Trying to do for a shower & want easy portions. Or is too ‘flimsy’?
I would try it once to see… I would add shredded cooked chicken
Maybe you could put it in little wonton wrappers to make appetizer portions! I’ll have to give that a try.
Since this makes a lot and I’m only feeding myself, hubby and a toddler, I split this into 3 and put 2 away for freezer meals since we’re having another baby in 2 weeks. I haven’t baked it yet but the bit I licked off the spoon was YUMMY! The only thing I changed was the onions. I don’t really like onions so I caramelized them to make them edible
I’m so excited for dinner tonight!
I hope this freezes well!
Would love to know how many calories are in this
It looks really good! But Im trying to watch my calorie intake… 
I only saw one person who froze this, but I didn’t see results from them… has anybody else frozen this and how did it turn out?
I’ve already made this once, and absolutely loved it. This is our second go-round, and I really hope it freezes well. I’d love to use this as a postpartum meal!
Can I leave the cream cheese out of this? I detest cream cheese but love everything else about this recipe.
I am wondering if anyone tried to half this. Looks easy to half. Also wondered if it keeps for a second day, leftovers. I see others asked about freezing. I like making something like this for dinner and then having left overs for lunches at work with a side salad. Thanks for the mushroom idea Nicole. I will probably add them along with all the other nummy stuff.
I am sure you can half it with out a problem
I halved it & used a small jar of artichoke hearts & thawed the spinach just enough to cut it in half (so I can use it in the next batch). It served our family of 6 (2 adults & 4 children ages 3-11) with one good helping leftover. It would be great with some crusty bread to clean up the plate from all that yummy goodness (if you’re not watching your carbs that is)!
I made this tonight but added chicken that I had leftover-was great. I also exchanged the sour cream for yogurt. Hope that sounds OK. Tasted great. My husband is on a diet so I try to substitute when possible. Tasted FANTASTIC.
Just wanted to let everyone know… I made a full batch, then before putting it in the oven, split it into two smaller pans and froze half. I just re-heated it and it was great. I pulled it out of the freezer and put it in the fridge in the morning. It wasn’t completely defrosted by the time I wanted to cook it, so I put it in the oven while it was pre-heating, then cooked it for 25 min.
I did have a few bits of pasta turn out a little crunchy, I’m thinking because I ran out of sour cream, so left it out and it wasn’t as coated as the first time I made it a few weeks ago. But, that happened with the un-frozen batch too, so I don’t think it’d make a difference as long as you use all the ingredients in their correct amounts.
SO happy this worked… I’m pregnant and this is one of my favorite meals! Totally making this for postpartum! Woo hoo!
Thank you so much for the feedback
What about adding chicken? How would you do it and how would you cook the chicken?
I personally would use a cooked chicken at the store – cut it up into thin strips and add it to the mix. Or cook up 1 or 2 chicken breast either on the stove top or oven — make sure to only lightly season it
Hi there! I really want to make this tonight, but my husband HATES cream cheese! Do you think ricotta would make a good substitute? Thanks!
Yep you can substitute it
Do you use 13 and a half cans of artichoke hearts?
No – just one can – 13.5 ounces
LMFAO
I was wondering the same thing.. I thought it seemed like a lot
Do you think this can me made in a crock pot? I have a work gathering soon, and I think this would be great to make. Thanks for all the delicious ideas!!
Wow – I really have no idea I am sure it could be adapted though
I’m making this tonight with leftover chicken, can’t wait! Instead of saving the pasta water, couldn’t you just NOT drain the spinach and use that instead? Wouldn’t that better for you? Just a thought.
Sounds like a great idea
Pasta water has starch which is helpful
I made this tonight. DELICIOUS! Two things I changed: I couldn’t find orecchiette pasta, so I used BROWN RICE PASTA… instead of sour cream, I used YOGURT. Oh, I added grilled chicken.Dinner hit the spot tonight. Even my husband enjoyed it. Thanks for sharing!
Anyone try this with fresh spinach? I’ve got a bunch that I need to use up soon. I was thinking I could just chop and steam it first so that it’s more similar to the frozen spinach consistency. Any thoughts?
Yum! I made this and used the fresh spinach I had on hand. I chopped and sauteed it with the onions & garlic. I also added chopped waterchestnuts, sauteed mushrooms and cooked chicken. I also used light sour cream and light cream cheese and it came out great. With the extras I added it more than filled the pan I was using so I froze a small square pan for another meal. Didn’t use lemon zest, just juice, but I will probably use the zest next time as I liked the freshness it gave. And hubby loved it too!
Just made a half batch w/o chicken as a test for my meal for book club. Outstanding!! Added canned mushrooms and a little extra pasta water. My daughter (who has never eaten spinach or artichokes) helped and kept remarking how good it smelled. She ate it right up!! It will be a hit at book club. Thank so much!!!
Great recipe!!!! Thanks for sharing! My boyfriend and I tried it a couple months back when I found it on pinterest. (http://cameetsnj.blogspot.com/2012/03/new-recipe-spinach-and-artichoke-bake.html)
Can you please tell me the nutriton value per one serving? Thank you!
This sounds so delicious! I think I would add cooked chicken to it and maybe mushrooms. I would use fresh spinach though because frozen spinach grosses me out
Had pinned this weeks ago, and made it tonight. The family really liked it, even thogh the kids don’t go for spinach usually. I added chicken tenderloins, cooked with a little oil, garlic powder, salt, pepper and dried thyme. Thanks for sharing!
So happy I found this on pinterest! I think I’m going to make this tomorrow for a work Pot-luck! Yumm
Using fitday.com and a bit of fussing, I got this for the nutritional calculations for the original recipe / 8 servings:
481 cal / serving
28g fat
42g carb
18g prot
Shredded parmesan, or the stuff in the can?
Annie, I just used the green can kind since I failed to pick up the fresh at the store. It still turned out great, but I will make sure I have the fresh parmesan since it’s what I prefer.
I just made this for dinner. It was really good. It’s kind of tricky on the tongue. On one hand you’re like “oh man, this is delicious and everything spinach artichoke is delicious” and on the other it’s weird because you feel like there should be some tortilla chips in there somewhere.
I will make this again. The only thing I did different was use plain greek yogart instead of sour cream to make it a smidge healthier.
This is sooooo yummy!Just made it tonight for dinner and the sauce taste exactly like the sauce on the shrimp linguini at red lobster. Thanks for sharing
I made this tonight for a “plan B” dinner. (My original meal hadn’t thawed enough due to poor planning.) I threw a partially thawed chicken breast in a pan & seasoned it with salt & pepper. I used whole grain penne pasta (I was trying to use up a box I had already opened). I didn’t have fresh parmesan cheese, so I used the green can kind that I had on hand. I halved the recipe for our family of 6 (2 adults, 4 girls ages 3-11). It took less than 30 minutes start to finish. We had one small serving left. THANK YOU for posting this recipe. It is going on the favorite list & the list to take to the next pot luck. (I think this would work ok in a slow cooker on low or warm for a pot luck. Thoughts on that?)
Looks so inviting! I can’t get enough pasta and cheese – and love artichokes!
Saw you on Pinterest.
Budget Savy Divas may be interested in my Mandarano Balsamic Glaze & Sauce. You just drizzle a small amount over – just about anything – and it turns ordinary into extraordinary. Kids like it too! Great for college kids!
Just threw this in the oven. Sauteed some chicken and added mushrooms and grated carrots since I had them and made extra “sauce”. Ended up having to mix with my hands! It tasted great before it went into the oven so I’m super excited for it to get done.
How much lemon zest do you use?
About 1 teaspoon
Do you use a 9×13 pan?
Yes
I am adding this to my March 2013 menu that will be available on 2/28 in a free printable including a hyperlink back to you. Thanks so much for helping me plan my menu.
I made this and added chicken. It had a good flavor, but I would have liked it better if it were a little creamier. Next time, I think I’ll add a little alfredo sauce.
I made this and it was fantastic. I did not have any mozzarella cheese so I substituted fontina and gruyere cheese. My husband suggested adding chicken, so I will add that next time.
I am SO happy you liked it
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