Spinach Artichoke Dip Pasta Bake
Spinach artichoke dip is one of those timeless favorites that never gets old, and I’ve found so many delicious ways to enjoy it. Of course, pairing it with whole grain chips or a colorful crudité platter is always a win (yum!), this dip is way too scrumptious to be limited to just that. One of my go-to tricks is tossing it with pasta.
I’ve added it to pizza crust as an out-of-this-world topping, and I’ve used it to stuff spaghetti squash, resulting in a deeply satisfying comfort-food experience. The creamy dip blends with juicy tomatoes to create a sauce that’s simply irresistible, perfectly coating every piece of penne. It’s not just easy to make but also impressive enough to serve to guests as a fun, tasty surprise. I’ve discovered that using half a box of cooked pasta creates the ideal pasta-to-sauce ratio, but feel free to adjust it to your liking!
Try this Spinach Artichoke Dip Pizza and Pizza Peppers.
Spinach Artichoke Dip Pasta Bake
The creamy dip blends with juicy tomatoes to create a sauce that's simply irresistible, perfectly coating every piece of penne. It's not just easy to make but also impressive enough to serve to guests as a fun, tasty surprise.
Ingredients
- 2 pints cherry or grape tomatoes, ~4 cups total
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups Spinach Artichoke Dip
- 4 cups cooked penne, ~ ½ (14.5oz) box of penne*
- ½ teaspoon crushed red pepper flakes, optional, for mild heat
- Grated Parmesan for garnish, optional
For the Spinach Artichoke Dip (makes ~3½ cups)
- 1 (10-ounce) box frozen, chopped spinach
- ¾ cup low-fat mayonnaise or plain Greek yogurt
- ¾ cup grated Parmesan cheese
- 1 14- ounce can artichoke hearts, rinsed and drained, finely chopped
- 2 scallions, green onions, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ tsp crushed red pepper flakes, optional for mild heat
Instructions
- Make the spinach artichoke dip: Microwave frozen spinach according to package directions in a medium mixing bowl. It doesn't have to be hot; it just needs to be thoroughly thawed. Squeeze out the majority of water by pressing down with paper towels, a clean kitchen towel or cheesecloth (do your best to remove as much water as possible). Once spinach is drained, toss in the remaining ingredients and mix until well combined. Set aside.
- Heat oven to 375℉.
- Add tomatoes to a 9-inch x 13-inch casserole pan. Drizzle olive oil over the top and sprinkle on salt and pepper. Mix tomatoes so they’re well coated. Make a well in the center (sliding tomatoes to the outer perimeter) and add 2 cups of the prepared spinach artichoke dip. *You’ll have plenty left over for heating and using for dipping crudité or whole grain chips or to make Spinach Artichoke Dip Pizza. See notes below for heating Spinach Artichoke Dip.
- Bake in the oven on middle rack 30 to 35 minutes, or until the tomatoes start to look puckered (some may slightly burst).
- Remove pan from oven and using the back of a large wooden spoon, carefully smash tomatoes (the juice will be scorching hot, so take extra care to minimize splatter), swirling them into the spinach artichoke mixture to create a creamy sauce. Add the cooked pasta (a few handfuls at a time) and mix until well-coated.
- Garnish with extra Parmesan, along with optional herbs and crushed red pepper flakes for heat. Serve immediately or place back in the oven for 5 minutes or so to ensure it’s piping hot.
Notes
Nutrition Information
I provided the nutrition information for one cup, making it easy to scale up, depending upon whether you enjoy this as a side dish (~1 cup) or a full entree (~2 cups). Heating Leftover Dip
The leftover Spinach Artichoke Dip can be used in countless recipe creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. You can also serve it with whole grain chips and crudité. To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm. *Ingredient Details to Know About Check the weight on your box—some brands are larger than 14.5oz, so you may need a little less than half the box. It’s best to go by the 4-cup cooked measurement for accuracy. If you think it’s too saucy after mixing in the 4 cups, you can always add more (1/2 cup at a time).
I provided the nutrition information for one cup, making it easy to scale up, depending upon whether you enjoy this as a side dish (~1 cup) or a full entree (~2 cups). Heating Leftover Dip
The leftover Spinach Artichoke Dip can be used in countless recipe creations, including my Spinach Artichoke Dip Spaghetti Squash and Spinach Artichoke Dip Pizza. You can also serve it with whole grain chips and crudité. To heat, either put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm. *Ingredient Details to Know About Check the weight on your box—some brands are larger than 14.5oz, so you may need a little less than half the box. It’s best to go by the 4-cup cooked measurement for accuracy. If you think it’s too saucy after mixing in the 4 cups, you can always add more (1/2 cup at a time).
Nutrition Information per serving
Serving Size: 1cupCalories: 230Carbohydrates: 34gProtein: 8gTotal Fat: 8g— Unsaturated Fat: 6.5g— Saturated Fat: 1.5gCholesterol: 5mgSodium: 500mgPotassium: 361mgFiber: 3gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
I have been making this from the first day I saw it on Joys site. It is a HUGE hit with my family. My kids love it. Another winner!!!
Hi Morgan. We’re so glad the whole family enjoyed the recipe…and that you had to make just one meal for the whole crew! That’s a true victory 🙂
If they loved this version, be sure to check out some of Joy’s other spinach artichoke dip creations, including Spinach Artichoke Dip Pizza, Spinach Artichoke Dip Spaghetti Squash, and Baked Feta Spinach Artichoke Dip. Happy cooking!
—Team Joy
This is simply the BEST!! It is both easy to make & very nutritious …loaded with healthy ingredients. Love to make this for my family, especially when watching the grandkids! Always a clean plate…even with second helpings!
Hi Peggy. Thanks for your sweet words, and we’re so glad you and the family—grandkids included—can all enjoy it together! Clean plates and second helpings are the best compliments!
—Team Joy
Joy, have you ever used half low-fat mayo and half fat-free Greek yogurt in your Spinach Artichoke Dip recipe? I wondered how that worked?
Many thanks!
Hi Maggie. Yes! Joy has tried it and it works really well. The Greek yogurt adds a bit of tangy flavor…and not in a bad way, especially if you’re a Greek yogurt fan! If you decide to give it a try, we’d love to hear what you think!
—Team Joy
Joy, this was a winner! I used the chickpea pasta, so it was completely healthy! My husband loved it!
Staci, I’m so thrilled you enjoyed it!! And the chickpea pasta was a great idea. Thanks for sharing…and for being here!
On busy days, can a store-bought spinach artichoke dip work just as well with this recipe?
Hi Marilyn. Thanks for your question! Yes, store-bought would work perfectly 🙂 Please let us know if you decide to give it a shot—we’d love to hear how it turns out.
—Team Joy
Can the recipe be prepared ahead and reheated? If so, any tips to make it taste fresh baked?
Thanks
Hi Chris, and apologies for missing your question! You can do one of two things:
1. Make the dip in advance and stash it in the fridge for up to 3 days. Then, take it out when you’re ready, and follow the recipe directions (roast the tomatoes with the dip, burst them and mix the sauce all together, add pasta and toss. Garnish with Parm).
Or, 2. Make the entire dish all the way through roasting and mixing the sauce. Then, stash the tomato-spinach artichoke dip in the fridge for up to 2 days or freeze. When you’re ready to enjoy it, thaw and heat in the microwave (get it nice and bubbly hot) and toss with freshly cooked pasta. Garnish with Parm and dig in! Hope you love it as much as we all do!
—Donna
Great
Hi Robert! Thrilled you enjoyed it — thanks so much for sharing!
Should the spinach be thawed and drained before mixing it with the other dip ingredients?
Hi Marie. Great catch and thanks for pointing this out! Somehow, this step went missing from the directions, but we’ve updated the recipe! Yes, you should thaw and drain the spinach before combining all the dip ingredients. We’re so sorry if this caused you any confusion! Please let us know what you think if you decide to try it—we’d love to hear your thoughts.
—Team Joy
I have your cookbook. I love your recipes.
Hi Stacey. Thanks for stopping by and for purchasing Joy’s cookbook! We’re happy to hear you’re enjoying Joy’s recipes! Please feel free to share your thoughts and reviews here—we truly value your feedback 🙂
—Team Joy
Made this recipe as a lunch from a variety of garden grown cherry tomatoes and left over artichoke dip. I also added rotisserie chicken pieces. Was delicious.
Hi Julie. Thanks for stopping by and for sharing your thoughts! I can only imagine how delicious the garden-grown cherry tomatoes were and the rotisserie chicken pieces only increased the satisfaction of the dish—both were wonderful additions to the recipe!
This is the best!! Everyone loves it ( kids included) and easy to make vegan!! This is my favorite go to now!! Love love love it!
Debra, your review just made my day!! Such a bonus that your kids enjoyed it, too! Wish you could see my smile 😉
This recipe is so delicious! The whole family loves it. And it is quick and easy to make. Never any leftovers!
Hi Susan, so happy to hear you’re all enjoying this recipe!! Thanks for sharing this wonderful review!
Has anyone tried this using canned tomatoes?
Hi Nancy! Yes, you can use canned “diced” tomatoes. Since my recipe calls for 2 pints of cherry (or grape) tomatoes, about 4 cups, I recommend swapping in two 14.5-ounce cans of diced tomatoes (drain before adding, so the bake doesn’t turn watery). Fire-roasted is especially delicious if you can find it. The cherry tomatoes give sweet, juicy pops, while the canned bring more of a saucy vibe…both work beautifully, just depends on what you have on hand. If you find it’s a bit too dry, drizzle on some olive oil (and/or some of the extra liquid from the canned tomatoes) to balance it out. If you decide to try it, let me know how it turns out. I’m hoping you love it!
Please be more specific with measurements in recipes. Penne and other pastas come in a variety of box (or package) sizes, so “1/2 box of penne” is not specific enough.
There are a lot of young, novice cooks out there who will be encouraged when recipes turn out well. This is more likely when recipes are very specific, and expensive ingredients aren’t wasted because of a wrong guess.
I enjoy many of Ms. Bauer’s recipes, and have purchased 3 of her cookbooks. So you can tell I am a real fan.
Hi Lu!Thank you for catching that…you are 100% right! I should have detailed “about 4 cups cooked penne”, and I truly appreciate you pointing it out. As you mentioned, specific measurements make all the difference, especially for newer cooks. I’ll have my office update the recipe details first thing tomorrow morning. And thank you for the kind words and for cooking along with me (and even collecting my books!!) — that means so much!