Creamy Spinach Artichoke Pasta Bake with Crispy Panko Parmesan Topping

This baked pasta dish takes all the creamy, cheesy goodness of spinach artichoke dip and turns it into a satisfying dinner. Cavatappi noodles are tossed with wilted spinach, tender artichokes and diced tomatoes in a rich sauce made with cream cheese and Italian cheese blend. A crunchy panko and Parmesan topping adds the perfect finish.

Ready in about 35 minutes, this one-pan meal (or quick broil in a baking dish) is ideal for weeknights when you crave something indulgent but easy. Serve it straight from the oven for a comforting, crowd-pleasing dinner.

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Ingredients

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

6.5 ounce ArtichokesView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 ounce Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Core, seed and finely dice the tomato. Drain and roughly chop the artichokes.
2. Add the cavatappi to the boiling water and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain the pasta.
3. Melt the butter in a medium ovenproof pan over medium heat. Add the panko and toast, stirring often, until golden, 3-4 minutes. Transfer to a plate and season with salt, pepper and 1 teaspoon of the Tuscan Heat Spice.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the spinach and cook until wilted, about 2 minutes. Stir in the artichokes and tomato, cooking 1-2 minutes. Reduce heat to low, add cream cheese and Italian cheese blend and stir until melted. Stir in the remaining Tuscan Heat Spice and season with salt and pepper.
5. Add the drained pasta to the pan along with 1/4 cup of the reserved pasta water. Stir to coat, adding more water if needed for a creamy sauce. If your pan isn’t ovenproof, transfer the mixture to a small baking dish. Stir the Parmesan into the panko mixture, then sprinkle over the pasta. Broil until the topping is golden and crispy, 3-5 minutes.
6. Let the pasta cool for at least 5 minutes before serving. Divide among plates and enjoy.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rotini works well.

Can I make this ahead of time?

You can assemble the dish (without broiling) and refrigerate. When ready, broil until hot and crispy, adding a few extra minutes.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes and garlic powder can mimic the flavor.