Spinach Artichoke Baked Ziti
Spinach Artichoke Baked Ziti turns a few simple ingredients into a creamy, cheesy pasta bake that feeds 4 without a high grocery bill.
This recipe tastes like spinach artichoke dip folded into tender ziti, then baked until the edges bubble and the top turns golden. It uses pantry pasta, frozen spinach, jarred artichoke hearts, and a simple cheese sauce made with ricotta, cream cheese, milk, garlic, mozzarella, and parmesan.
Spinach and artichokes add fiber, color, and a fresh vegetable bite. The creamy cheese sauce keeps it cozy and satisfying, so it still feels like real comfort food.
Why You Will Love This Recipe
- Creamy and cheesy: Ricotta and cream cheese melt into a smooth sauce that clings to every piece of pasta.
- Big spinach artichoke flavor: Garlic, parmesan, spinach, and artichoke hearts give it that classic creamy dip taste.
- Easy for weeknights: Cook the pasta, stir the filling, top with cheese, and bake.
- Great for leftovers: The baked ziti slices neatly after resting and reheats well for lunch.
Fabian’s Budget Tip: Use frozen spinach and store-brand artichoke hearts. Frozen spinach costs less than fresh spinach and cooks down with no waste. If artichoke hearts are pricey, use one full jar and add an extra handful of spinach to stretch the filling.
Ingredients (Serves 4)
- 12 ounces (340 g) ziti pasta
- 10 ounces (280 g) frozen chopped spinach, thawed and squeezed dry
- 14 ounces (400 g) artichoke hearts, drained and roughly chopped
- 1 cup (245 g) ricotta cheese
- 4 ounces (115 g) cream cheese, softened
- 1 cup (240 ml) milk
- 3 garlic cloves, minced
- 2 cups (225 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated parmesan cheese, divided
- 1 teaspoon (6 g) salt, plus more for the pasta water
- 1/2 teaspoon (1 g) black pepper
Step-by-Step Instructions
1. Cook the Pasta
Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti and cook it for 2 minutes less than the package says. The pasta should feel firm in the center because it will keep cooking in the oven.
Drain the pasta well. If it sits for a few minutes, give it a quick stir so the pieces do not stick together.
2. Mix the Creamy Cheese Sauce
In a large bowl, stir together the ricotta, softened cream cheese, milk, minced garlic, 1 cup (115 g) mozzarella, 1/4 cup (25 g) parmesan, salt, and black pepper. Stir until the sauce looks thick, creamy, and mostly smooth.
The garlic should smell sharp and fresh at this point. That flavor will mellow as the ziti bakes.
3. Add the Spinach and Artichokes
Add the squeezed spinach and chopped artichoke hearts to the cheese sauce. Break up any clumps of spinach with a spoon so the green flecks spread through the sauce.
The mixture should look creamy, chunky, and well-coated, with plenty of spinach and artichoke in every scoop.
4. Fold in the Ziti
Add the drained pasta to the bowl. Fold gently until the ziti is coated inside and out. If the sauce looks very thick, add a small splash of milk to loosen it.
You want the pasta glossy and creamy, not dry. The sauce should cling to the ridges and settle into the tubes.
5. Top and Bake
Spoon the mixture into a 9-by-13-inch baking dish. Scatter the remaining 1 cup (110 g) mozzarella over the top, then sprinkle on the remaining 1/4 cup (25 g) parmesan.
Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the cheese on top turns golden in spots. Your kitchen should smell like warm garlic, toasted cheese, and creamy artichoke dip.
6. Rest Before Serving
Let the baked ziti rest for 10 minutes before scooping. This helps the sauce settle so each serving holds together while staying creamy.
Expert Troubleshooting and FAQs
Can I use fresh spinach instead of frozen spinach?
Yes. Use about 1 pound (450 g) fresh spinach. Cook it in a pan until wilted, then squeeze out the extra liquid. Too much water can make the baked ziti loose.
Why did my baked ziti turn watery?
The spinach or artichoke hearts may have held too much liquid. Squeeze thawed spinach very well and drain artichokes before chopping. The mixture should look creamy before baking, not soupy.
Can I make Spinach Artichoke Baked Ziti ahead of time?
Yes. Assemble it, cover it, and refrigerate it for up to 24 hours. Add 5 to 10 extra minutes to the baking time if it goes into the oven cold.
What can I use instead of ziti?
Penne, rigatoni, or rotini all work well. Choose a short pasta shape with ridges or tubes so it can hold the creamy sauce.
How do I keep the cheese topping from burning?
Place the baking dish on the middle oven rack. If the top browns before the edges bubble, loosely cover the dish with foil and keep baking until the center is hot.
Estimated Nutritional Facts
These values are rough estimates per serving.
- Calories: 560
- Protein: 28 g
- Carbs: 58 g
- Fats: 25 g
Spinach Artichoke Baked Ziti
Ingredients
- 12 ounces (340 g) ziti pasta
- 10 ounces (280 g) frozen chopped spinach, thawed and squeezed dry
- 14 ounces (400 g) artichoke hearts, drained and roughly chopped
- 1 cup (245 g) ricotta cheese
- 4 ounces (115 g) cream cheese, softened
- 1 cup (240 ml) milk
- 3 garlic cloves, minced
- 2 cups (225 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated parmesan cheese, divided
- 1 teaspoon (6 g) salt, plus more for the pasta water
- 1/2 teaspoon (1 g) black pepper
Instructions
- 1. Cook the Pasta. Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the ziti and cook it for 2 minutes less than the package says. The pasta should feel firm in the center because it will keep cooking in the oven. Drain the pasta well. If it sits for a few minutes, give it a quick stir so the pieces do not stick together.
- 2. Mix the Creamy Cheese Sauce. In a large bowl, stir together the ricotta, softened cream cheese, milk, minced garlic, 1 cup (115 g) mozzarella, 1/4 cup (25 g) parmesan, salt, and black pepper. Stir until the sauce looks thick, creamy, and mostly smooth. The garlic should smell sharp and fresh at this point. That flavor will mellow as the ziti bakes.
- 3. Add the Spinach and Artichokes. Add the squeezed spinach and chopped artichoke hearts to the cheese sauce. Break up any clumps of spinach with a spoon so the green flecks spread through the sauce. The mixture should look creamy, chunky, and well-coated, with plenty of spinach and artichoke in every scoop.
- 4. Fold in the Ziti. Add the drained pasta to the bowl. Fold gently until the ziti is coated inside and out. If the sauce looks very thick, add a small splash of milk to loosen it. You want the pasta glossy and creamy, not dry. The sauce should cling to the ridges and settle into the tubes.
- 5. Top and Bake. Spoon the mixture into a 9-by-13-inch baking dish. Scatter the remaining 1 cup (110 g) mozzarella over the top, then sprinkle on the remaining 1/4 cup (25 g) parmesan. Bake for 25 to 30 minutes, until the sauce bubbles at the edges and the cheese on top turns golden in spots. Your kitchen should smell like warm garlic, toasted cheese, and creamy artichoke dip.
- 6. Rest Before Serving. Let the baked ziti rest for 10 minutes before scooping. This helps the sauce settle so each serving holds together while staying creamy.
