One-Pot Spinach Artichoke Ziti Bake
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly grease an oven-safe skillet or baking dish and set aside.
- In a large oven-safe pot or deep skillet over medium heat, add a small amount of oil or butter. Stir in garlic (if using) and cook for 30 seconds until fragrant.
- Add uncooked ziti pasta and pour in broth or water according to your recipe measurements. Note: The liquid should just cover the pasta. Bring to a gentle simmer.
- Reduce heat to medium-low and cook, stirring occasionally, for 8–10 minutes, until the pasta is just al dente and most of the liquid is absorbed.
- Stir in cream cheese (or cream), shredded cheese, spinach, and chopped artichokes. Mix until the sauce is creamy and evenly combined.
- Remove from heat. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes.
- Sprinkle additional shredded cheese evenly over the top.
- Transfer the skillet to the oven (or pour into the prepared baking dish). Bake uncovered for 12–15 minutes, or until bubbly and lightly golden on top.
- Remove from oven and let rest for 5 minutes before serving.
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🔄 Variations
- Add cooked chicken or Italian sausage for extra protein
- Swap ziti for penne or rigatoni
- Use fresh spinach instead of frozen (wilt before adding)
- Add red pepper flakes for a touch of heat
🍽️ Serving Suggestions
- Serve with garlic bread or warm dinner rolls
- Pair with a crisp green salad or roasted vegetables
- Finish with extra Parmesan or fresh herbs
- Enjoy as a standalone comfort meal
❄️ Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in the oven or microwave until warmed through
Can be frozen before or after baking for up to 2 months
💡 Tips
- Drain artichokes well to prevent excess moisture
- Cook pasta just until al dente to avoid a mushy bake
- Let the dish rest for a few minutes before serving to set
- Cover loosely with foil if the top browns too quickly
❓ FAQs
Q: Can I make this ahead of time?
A: Yes. Assemble the bake, cover, and refrigerate up to 24 hours before baking.
Q: Can I make this without cream cheese?
A: Yes. You can use a blend of cream and shredded cheese instead.
Q: Is this vegetarian?
A: Yes, as written it’s a vegetarian-friendly dish.
Q: Can I use fresh artichokes?
A: Canned or jarred artichokes work best for ease and consistency.
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