HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach Artichoke Pasta Bake
Spinach Artichoke Pasta Bake

Spinach Artichoke Pasta Bake

with Toasted Panko and Parmesan

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Our chefs took a classic appetizer and turned it into a dinner that everyone will oooh and ahhh at when you bring it to the table. This combination of baby spinach, artichokes, tomatoes, and cream cheese is tossed with curly cavatappi pasta and topped with toasted breadcrumbs before being broiled to golden-brown perfection. If you can’t wait until your next party to treat yourself to creamy spinach artichoke bliss, this is guaranteed to hit the spot.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

6.5 ounce



6 ounce

Cavatappi Pasta


¼ cup

Panko Breadcrumbs


1 tablespoon

Tuscan Heat Spice

5 ounce


1 ounce

Cream Cheese


½ cup

Italian Cheese Blend


¼ cup

Parmesan Cheese


Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate87 g
Sugar6 g
Dietary Fiber9 g
Protein31 g
Cholesterol55 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Medium Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Core, seed, and finely dice tomato. Drain and roughly chop artichokes.


Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve ½ cup pasta cooking water, then drain.


Melt 1 TBSP butter in a medium pan over medium heat (use an ovenproof pan if you have one). Add panko and toast, tossing frequently, until golden brown, 3-4 minutes. Transfer to a plate or small bowl. Season with salt, pepper, and 1 tsp Tuscan heat spice (we’ll use more later).


Heat a drizzle of oil in same pan over medium-high heat. Add spinach and cook, tossing, until just wilted, about 2 minutes. Toss in artichokes and tomato. Cook and allow to warm through, 1-2 minutes. Reduce heat to low, then add cream cheese and Italian cheese. Stir until melted, then stir in remaining Tuscan heat spice. Season with salt and pepper.


Stir drained cavatappi into pan, followed by ¼ cup pasta cooking water. Remove pan from heat. Add more water, if needed, to coat pasta in a loose, creamy sauce. (TIP: Transfer mixture to a small baking dish at this point if your pan isn’t ovenproof.) Stir Parmesan into panko, then sprinkle panko mixture over cavatappi in pan. Place under broiler and broil until panko is golden brown and crispy, 3-5 minutes.


Allow pasta to cool for at least 5 minutes after removing from broiler, then divide between plates and serve.