Gluten Free Spinach Artichoke Pasta Bake You’ll Love!
A delicious and creamy gluten-free pasta bake featuring spinach and artichokes, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the gluten-free pasta according to package instructions; drain and set aside.
- In a large bowl, combine cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic, onion powder, salt, and pepper.
- Add the cooked pasta, spinach, and artichokes to the cheese mixture and stir until well combined.
- Transfer the mixture to a greased baking dish and spread evenly.
- Bake for 25-30 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add red pepper flakes.
- Can be made ahead and stored in the refrigerator before baking.
- Feel free to substitute other vegetables like mushrooms or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg