Spinach Artichoke Pasta Bake

This pasta dish combines the gooey richness of spinach artichoke dip with the warmth of a weeknight casserole. It’s a cheesy, creamy, and hearty casserole everyone will love.  

Prep time:  15 minutes

Cook time: 20-30 minutes

Serves: 4


  • 1 Cheese Starter Pack
  • 8-10 oz uncooked whole-grain rotini pasta
  • 2 cups unsweetened plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 red onion, finely diced
  • One 14-ounce can of artichoke hearts, drained and coarsely chopped
  • 2 cups chopped fresh or frozen spinach
  • ½ teaspoon smoked paprika for garnishing


    1. Preheat oven to 400°F.  Line a 9 x 12-inch casserole dish with parchment paper and set aside.
    2. Cook the pasta according to the package directions. 
    3. Place the contents of the Cheese Starter Pack, plant-based milk, and vinegar into a high-speed blender and blend for 1-2 minutes until smooth and creamy.  
    4. In a large bowl, add the cooked pasta, red onions, artichokes, spinach, and cheese sauce. Mix until thoroughly combined. 
    5. Place the mixture into the prepared casserole dish and top with smoked paprika and bake uncovered for 20-30 minutes or until golden.


    • Try adding sun-dried tomatoes or roasted red peppers to the casserole for a bit more flavor and color.

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