Spinach and Artichoke Pasta

As I mentioned a few weeks ago, we moved.  One thing that I realized upon moving was that I had accumulated so much stuff over time!  It didn’t look like much from the outside, but after seeing the movers pack everything I realized that I had become a semi-hoarder!

In an effort to lighten the load (pun definitely intended), I’ve put a complete stop on shopping  (except for essentials) and I’ve been trying to cook things with what I’ve got in my pantry, instead of going out to buy new ingredients.  Recently I came across a jar of marinated artichoke hearts, so I ventured out to find a recipe that my son and I could enjoy (my husband isn’t an artichoke kinda guy).  I was intrigued when I stumbled upon a recipe for Creamy Spinach and Artichoke Pasta on Cassie Craves.  I adapted the recipe to increase the pasta to sauce ratio, and I replaced the cream cheese with additional sour cream (only because I don’t like the taste of cream cheese in pasta).  This pasta was a definite hit with my son and me, and I’m sure it will be with your family as well 🙂


Spinach and Artichoke Pasta

Yield:  6 – 8 Servings


  • 1 pound penne pasta
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 (13.5 oz.) can marinated artichoke hearts, drained and diced
  • Salt, to taste
  • Ground black pepper, to taste
  • 4 cloves garlic, grated
  • 1 ½ cups sour cream
  • ½ cup shredded parmesan cheese
  • 1 (10 oz.) package frozen chopped spinach, thawed and drained
  • 1 cup shredded mozzarella cheese, divided


Preheat broiler and set aside a greased casserole dish.

Cook the pasta until al dente according to the directions on the package.  Reserve ½ cup of pasta water before draining.  Drain, return to pot, and keep warm.

Melt butter in a large skillet over medium heat.  Add onion, artichoke hearts, salt, and pepper.  Cook until the onions are soft and translucent.  Add garlic, stir, and cook for another minute.  Add sour cream and parmesan cheese and cook until melted.  Stir in spinach.

Add pasta, reserved pasta water, and ½ cup mozzarella cheese to the spinach mixture and mix well so that the pasta and sauce are well combined.

Transfer pasta to greased casserole dish and top with remaining ½ cup mozzarella cheese.  Place pasta under the broiler until the cheese has melted and is bubbly, about 3 to 5 minutes.


10 responses

  1. Looks really good! Do you think it will freeze will? Baby 2 makes an appearance in a few weeks and I am trying to make a few freezer friendly meals. Suggestions welcome!

    • Thanks Sarah! I wanted to ask you about your upcoming arrival, but then I hesitated because I thought it might seem weird that this distant blogger is asking about your babies LOL
      I’m not sure if this would freeze well, because of the sour cream. I would suggest other pasta dishes though, that don’t rely on milk/cream/yogurt because of the currdling issue.

  2. Love this pasta! I’ve been wanting to do something with artichokes…have never cooked with them. I’m going to hunt down the jarred ones so I can try this recipe out but I’m going to have to seriously reduce the cheese….I think I gained like 10 pounds in the last 2 weeks…too many cookies 😦 I think there was one day I ate 10 golden oreos in one day 😦

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