FreshMeal Planner

Spinach Artichoke Pasta Bake

with Toasted Panko and Parmesan

Spinach Artichoke Pasta Bake

Creamy pasta bake with spinach and artichokes, finished with toasted panko and Parmesan for a crisp, savory topping and cozy, cheesy comfort.

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Ingredients

For 2 servings

  • 6.5 ounce Artichokes
  • 6 ounce Cavatappi Pasta
  • 1 ounce Cream Cheese
  • ½ cup Italian Cheese Blend
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Parmesan Cheese
  • 1 unit Roma Tomato
  • 5 ounce Spinach
  • 1 tablespoon Tuscan Heat Spice

Additional Ingredients

  • 1 tablespoon Butter
  • Pepper
  • Salt
  • 1 teaspoon Vegetable Oil
Spinach Artichoke Pasta Bake
American
PDF
DifficultyEasy
Total Time35m
Calories690
Protein31g
Carbs87g
Fat30g
Tags:
Protein SmartFiber SmartLow SugarSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For gluten-free needs, swap the pasta and breadcrumbs for gluten-free versions while keeping the rest of the dish the same. For dairy-free or vegan diners, use plant-based cream cheese and shredded cheese, and choose a non-dairy Parmesan-style topping.

What to serve with it

Serve with a crisp green salad or roasted broccoli to add freshness and balance the rich, cheesy bake. Garlic bread or a simple tomato side also works well for extra comfort and to stretch the meal.

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