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Easy Spinach and Artichoke Pasta Bake

If you love spinach and artichoke dip, you’re going to love this easy and delicious Spinach and Artichoke Pasta Bake!
Course Main Course
Cook Time 45 minutes
Servings 6
Author Jessica

Ingredients

  • 1/2 box Barilla Farfalle pasta cooked according to package
  • 1 package Johnsonville Sweet Italian sausage cooked through and sliced
  • 1 bag of baby spinach
  • 2-3 garlic cloves chopped
  • 2 - 6.5 oz. jars of artichoke hearts drained
  • 1 1/2 cups button mushrooms sliced
  • 1 jar Barilla Garlic Alfredo sauce
  • 1/2 cup Galbani Whole Milk Low Moisture Mozzarella Cheese "for shredding " grated
  • Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350º and grease a casserole dish with non-stick cooking spray.
  • Heat 1 tbsp. olive oil in a skillet.
  • Add garlic, mushrooms, and spinach. Cook until mushrooms have softened and spinach has wilted down.
  • Next, add the pasta, sausage, and spinach mixture to the casserole dish. Mix in artichoke hearts.
  • Add jar of Garlic Alfredo sauce and stir to combine.
  • Top pasta with shredded mozzarella and bake for 20-30 minutes, or until cheese has melted and the pasta is warmed through.
  • Fold cheese into the pasta bake making sure it's combined well.
  • Serve warm with crusty Italian bread.