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Katie Lee's Creamy Spinach and Artichoke Pasta

Lucy Schaeffer
Cook Time:
15 mins
Prep Time:
5 mins

Chef notes

I am a big fan of spinach artichoke dip. This dish is basically the same recipe as the classic dip but with pasta. What could be better?!

Technique tip: Cook the pasta a few minutes less than the package directions because it will continue to cook in the pan.

Swap option: You can make this in advance and put it in a casserole dish and top with cheese. Bake at 350 F for 25 minutes before serving.


  • 1 pound rigatoni (or any short pasta)
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 10-ounce package frozen spinach, cooked and drained
  • 1 4-ounce jar artichoke hearts, chopped
  • 1/2 teaspoon dried basil
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan
  • cups shredded mozzarella
  • salt and freshly ground black pepper



Preheat broiler.


Bring a large pot of water to a boil. Season generously with salt.


Add pasta. Cook a few minutes less than package directions. Reserve 2½ cups pasta water. Drain.


Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt and pepper. Stir in 3/4 cup pasta water. Stir in cream cheese until it melts.


Add pasta and 1/2 cup pasta water to the pan. Toss to combine. If too thick, add more water.


Turn off heat. Stir in Parmesan. Top with mozzarella and put under broiler for 2-3 minutes until bubbly and golden brown.