Main Courses/ Pasta/ Pasta, Noodles & Lasagna/ Sides & Salads/ Vegetarian

Vegetarian Spinach Artichoke Mac & Cheese

Vegetarian Spinach Artichoke Mac & Cheese

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Main Course
By Mama Veggie Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

This mouth-watering casserole combines two of our favorite flavors together in a fun and unique way. Combining the warm, savory flavors of spinach artichoke dip and the creamy, cheesy goodness of macaroni and cheese creates something truly special.


  • 12 oz. small dry pasta such as shells, elbows, mini penne or ditalini
  • 1 c. milk
  • ½ c. heavy cream
  • 1 8-oz. package cream cheese, room temperature
  • 2 c. baby spinach, roughly chopped
  • 1 8-oz. jar marinated artichokes, roughly chopped
  • 1 ½ c. shredded cheddar cheese
  • 1 c. panko breadcrumbs
  • 2 T. melted butter
  • ¼ c. fresh parsley, chopped
  • 1 t. garlic powder
  • sea salt and black pepper, to taste



Preheat the oven 400°F.


Lightly grease a 3 qt. casserole dish and set aside.


While oven is preheating, heat a large pot of lightly salted water over high heat and prepare the pasta according to package directions, cooking 1-2 minutes less than al dente. (Pasta will continue to cook during baking). When pasta is finished cooking, reserve one-half cup of the cooking liquid and set aside. Drain pasta but do not rinse. Return pasta to cooking pot. Add reserved cooking water, milk, heavy cream, and cream cheese. Stir gently until the cream cheese melts.


Add baby spinach, artichokes, and cheddar cheese. Stir to combine. Add salt and black pepper, to taste.


Transfer to prepared casserole dish.


In a small bowl, stir together the panko, melted butter, garlic powder, and fresh parsley. Sprinkle the panko topping over casserole.


Bake until the pasta is hot and bubbly and the topping is golden-brown, 10-15 minutes. Enjoy!

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