Recipe: Spinach & Artichoke Pasta

I LOVE pasta night. Mac and Cheese is my comfort food and when I get the chance to make a new cheesey pasta dish I get very hungry!

More and more, I love the flavors of crisp spinach.  I didn’t used to be a fan but recently my more grown up taste buds have been craving the tenderness of spinach.  So for this dish I was happy to find some great local spinach and a use for that jar of artichokes that have been in the pantry for a while.


  • 3 Tbsp butter
  • 2 Tsp minced garlic
  • 1 large handful of fresh spinach, washed and dried well.
  • 1 large handful of chopped and destemmed rainbow chard or other greens
  • 1 8oz jar artichoke hearts, drained and rinsed if marinated
  • 2 1/2 cups milk
  • 2 tsp  salt
  • 4 cups cooked pasta – you can use whatever you have on hand. I happened to have egg noodles!
  • 2 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Lightly sauté spinach and artichokes in butter in a deep Dutch oven.


  • Preheat oven to 450°F.
  • In a large deep pan or Dutch oven, melt the butter. Add garlic, spinach, and artichoke hearts.
  • Sauté until spinach is wilted. But not too long.
Spinach and Chard
This is a great chance to use up those greens you might have left over.


  • Carefully add the milk, salt, and pepper.
  • When the milk is almost to a boil add the cooked pasta.
  • Stir well.
  • Add the cheddar cheese and stir until the cheese is completely melted.
  • Sprinkle the mozzarella on top.
  • Bake for 10 minutes or until your cheese golden brown.
  • Let sit for 5 minutes before serving to let the cheese settle.
cheesey pasta
I love the way the cheese melts and then starts to bubble and brown on the top. This is one of the reasons I love my cast iron dutch oven. It goes from stove to oven with no effort.

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