Creamy Spinach Artichoke Bake
Comfort food at its finest, this creamy spinach artichoke bake with chicken meatballs is so delicious. This recipe was inspired by Katie Lee’s spinach artichoke pasta recipe that I saw on Food Network. However, this creamy pasta recipe has a Healthyish twist.
So, what makes it Healthyish? This pasta recipe includes lean protein and is coated in a light, yet creamy sauce. Made from simple, clean ingredients your entire family will love this creamy pasta recipe. While it does take a little time to prepare, it’s worth every minute.
About this Recipe
This spinach artichoke bake with chicken meatballs might be one of my all-time favorite pantry pasta recipes. The sauce is light, yet flavorful and tastes so good with the sweet artichokes, earthy spinach, and juicy chicken meatballs.
If chicken meatballs are not your thing, you can use turkey instead. For this recipe, I used mini rigatoni pasta. The mini rigatoni works well because it’s easy to eat and the sauce clings to the small grooves in the pasta. Be sure to cook you pasta al dente because it will continue to cook in the oven.
For the chicken meatballs, I was about to get about 30 mini meatballs. You will want to sear them in a frying pan with vegetable oil so that they get a light brown sear on the outside. Place the seared meatballs on a paper towel to absorb any excess oil. The meatballs will finish cooking in the oven. Just make sure they reach an internal temperature fo 165 degrees Fahrenheit.
Finish this dish with an extra dusting of grated parmesan cheese, a pinch of red pepper flakes, and a few turns of cracked black pepper. Trust me, this recipe is so good!
Storage
Store any leftover pasta in an airtight container in the refrigerator for four to five days. Reheat in the microwave until heated through. Looking for more pantry pasta recipes? Try my buffalo chicken mac and cheese. No matter what you choose, these pantry pasta dishes are all so good!
Creamy Spinach Artichoke Bake
Ingredients
Pasta:
- 8 ounces mini rigatoni
- 1 tablespoon olive oil, drizzle over the cooked pasta
Chicken Meatballs
- 1 lb. ground chicken
- 1 large egg
- 2 tablespoons 2% milk
- ½ cup Italian breadcrumbs
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- Pinch black pepper
- ½ cup vegetable oil, for pan searing the meatballs
Spinach Artichoke Sauce
- 2 tablespoons salted butter
- 1 cup sweet onion, diced
- 2 cloves garlic, minced
- salt and pepper
- 1 cup chicken broth
- ½ cup reserved pasta water
- ½ cup grated parmesan cheese
- 2-3 ounces cream cheese
- 1 can quartered artichoke hearts, drained – 14 ounce can
- 3-4 cups fresh baby spinach, packed
Toppings
- ½ cup mozzarella pearls, cut in half, or shredded mozzarella
- ½ teaspoon red pepper flakes
- 2 tablespoons grated parmesan cheese, sprinkled over the top
Equipment
- 1 pasta pot
- 1 colander
- 1 9×13-inch ceramic baking dish
- 1 large mixing bowl
- 1 11-inch skillet
- 1 3.5 quart saucepan
Instructions
- Preheat the oven to 350 degrees.
- Spray an 9×13-inch ceramic baking dish with non-stick cooking spray and set it aside.
Prepare the pasta:
- Boil a pot of water and cook the mini rigatoni according to the package. Make sure you cook it al dente, as it will continue cooking in the oven.
- Drain the water using a colander and drizzle the pasta with olive oil to prevent sticking. Set aside.
Prepare the chicken meatballs:
- In a large mixing bowl, combine the ground chicken, milk, egg, Italian breadcrumbs, parmesan cheese, onion powder, garlic powder, dried parsley, dried oregano, salt and pepper.
- Mix well using your hands.
- Form the chicken mixture into evenly sized meatballs. I was able to get 30 small meatballs.
- Heat an 11-inch skillet over medium heat.
- Add the vegetable oil and allow it to get hot.
- Once the oil is hot but not smoking, add the meatballs to the oil to get a golden-brown sear. Turn frequently to prevent burning.
- Repeat for all of the meatballs. Place the partially cooked meatballs on a paper towel to absorb any excess oil.
- Set the meatballs aside.
Prepare the sauce:
- In a 3.5-quart saucepan over medium heat add the butter, diced onion, and minced garlic.
- Next, add the chicken broth, reserved pasta water, cream cheese, parmesan cheese, salt and pepper.
- Once the cheese is melted and the sauce is smooth and creamy, add the artichoke hearts and spinach. Let the spinach completely wilt.
Assemble the dish:
- Combine the cooked pasta, chicken meatballs and spinach artichoke sauce.
- Once everything is well coated, pour the mixture into the 9×13-inch ceramic baking dish.
- Top with mozzarella pearls, cover with foil.
- Bake for 20-25 minutes or until the chicken meatballs are fully cooked through. You will want them to be 165 degrees Fahrenheit inside.
- Remove the foil and broil the entire dish for 2-3 minutes to get the cheese crispy on top.
- Finish with extra grated parmesan and red pepper flakes. Serve warm.
2 Comments on “Creamy Spinach Artichoke Bake”
This is one of my favorite new recipes. I had never made chicken meatballs before, but they came out delicious. Most of the ingredients in this recipe were items that I always have in hand, so I only needed one or two things when shopping. I plan to make this again soon.
Making the chicken meatballs from scratch makes all of the difference. And using the right type of pasta was key as well imo. Everyone enjoyed this delicious dish. I would highly recommend.