Spinach Artichoke Casserole
This Spinach Artichoke Casserole recipe is a little decadent! You can’t even tell this cheesy, savory, spicy recipe is gluten free! Mac and cheese meets spinach and artichoke dip, topped with parmesan and jalapenos for a spicy kick to this creamy pasta bake.
Spinach Artichoke Casserole
Artichoke casserole is basically mac and cheese combined with a creamy spinach artichoke dip, then baked until the top and edges are crispy and the inside is melty and gooey.
Why You’ll Love This Artichoke Casserole
- Gluten Free – Even those with dietary restrictions can enjoy this spinach pasta bake since it’s made with gluten free noodles!
- Comforting – Pasta, cheese, and a creamy sauce make this creamy pasta bake decadent, rich, and super comforting on cold nights.
- Spicy – Just the perfect amount of heat, thanks to the jalapenos in this recipe, gives depth to the flavor profile to round out the cheese and spinach.
How to Make This Creamy Pasta Bake
While you preheat your oven, cook your pasta according to the package directions.
I recommend Catelli any time you need gluten free noodles. Catelli has a large line of gluten free pasta including lasagne, penne rigate, fusilli, macaroni, spaghetti, and spaghettini. I used the fusilli for this spinach artichoke casserole.
Make Spinach Artichoke Jalapeno Sauce
The sauce is what really makes this artichoke casserole. It’s actually a slight variation of my favorite spinach and artichoke dip recipe from Natasha’s Kitchen, and the texture works wonderfully with this spinach pasta bake.
In a medium pot, over medium heat add the cream cheese, Greek yogurt, butter, and Parmesan cheese. Stir until melted.
Add the bell pepper, jarred jalapenos, spinach, artichoke hearts, and garlic. Stir to combine and allow to simmer for about 5 minutes. Set aside.
Layer the Spinach Pasta Bake
Drain the cooked pasta, then add it to a greased baking dish.
Pour your spinach artichoke jalapeno dip over the warm noodles and stir to combine, then spread everything evenly across the bottom of your baking dish.
Top with remaining Parmesan cheese and bake uncovered for 30 minutes. Serve warm and enjoy!
FAQs About This Gluten Free Pasta Bake
Why do you recommend Catelli Gluten Free Fusilli for this recipe?
I wanted this recipe to feel like an “adult mac and cheese” and I thought the nooks and crannies in the fusilli pasta would be the perfect place for all the yummy sauce to hide.
I also like that the gluten free pasta from Catelli doesn’t taste dense and heavy, which makes it perfect for serving anyone. You can’t even tell it’s gluten free!
Can You Make This Recipe Without Using Gluten Free Pasta?
Of course! If you do not have a gluten intolerance, you’re welcome to make this gluten free pasta bake with all the gluten you want!
You’re also not required to use fusilli pasta. This pasta would be delicious with pasta shells, bowtie pasta, or penne as well.
More Comfort Food Recipes
Spinach Artichoke Jalapeno Bake
- 1 box Catelli Gluten Free Fusilli
For the sauce:
- 1 cup light cream cheese 250g
- 2 cups greek yogurt I used 0%
- 1/2 cup unsalted butter
- 2 cups parmesan cheese reserve 1/2 cup for topping.
- 1 red pepper diced
- 300 g spinach thawed and excess liquid squeezed with paper towel
- 1/4 cup jarred jalapenos
- 1 can artichoke hearts drained (380ml)
- 1 tbsp minced garlic
- Preheat oven to 350 degrees.
- Cook the pasta according to box instructions, while you cook the sauce.
For the spinach artichoke jalapeno sauce:
- In a medium pot, over medium heat add the cream cheese, greek yogurt, butter, and 1 1/2 cups of the parmesan cheese. Stir until melted.
- Add the rest of the ingredients and let simmer for roughly five minutes, enough to let the garlic and jalapenos do their thing.
Arrange the pasta bake:
- Drain the pasta and add to a casserole dish sprayed with non-stick spray.
- Pour the spinach artichoke jalapeno sauce over the fusilli and combine.
- Top with remaining 1/2 cup of parmesan cheese and toss it in the oven for 30 minutes.
- Serve warm.
This recipe has been sponsored by my friends over at Catelli. All thoughts and opinions are my own.