This artichoke pasta bake is a creamy oven-baked pasta recipe that is easy to make and excellent as a family dinner.

We make it with jarred artichoke hearts and frozen peas blended into a creamy and delicious artichoke sauce that coats every single piece of pasta.

Artichoke pasta bake in a tray

Check out our Easy Pasta Recipes

For this recipe, we first cook the jarred artichoke hearts in a pan with olive oil, garlic, and peas to make them extra flavorful.

We then blend half of the peas and artichokes with ricotta (or dairy-free ricotta), parmesan (or dairy-free parmesan), and a squeeze of lemon to make an incredible artichoke sauce.

Then, we mix the pasta, cooked al dente, with the creamy artichoke-peas sauce.

Finally, we transfer it into an oven dish, cover it with the remaining artichokes and peas, mozzarella (or vegan cheese), some more ricotta, and parmesan, and bake it in the oven for about 20 minutes until the cheese melts.

The result is incredible and probably the best artichoke pasta we’ve ever had!

The combination of blended artichokes and peas with the actual pieces of artichokes is out of this world. Every bit of this pasta bake tastes incredible, and we’re sure you will love it!

TIP: Are you curious about artichokes? Here’s our ultimate guide on how to cook with artichokes with 12+ easy artichoke recipes.

Artichoke Pasta bake with hand

Ingredients

ingredients for artichoke pasta bake

Pasta

We like to use rigatoni for pasta bakes because they keep al dente, and the sauce gets in the hole, making them super tasty. You can choose any short pasta type.

Artichokes

We recommend using jarred artichokes hearts.

However, you can also use fresh artichokes or frozen artichoke hearts that you first sauté on a pan.

Here’s our guide on how to clean artichokes and the recipe for sautéed artichokes.

Peas

We think peas taste delicious with artichokes. They add sweetness, color, and protein to this pasta dish. We recommend using frozen peas.

Olive oil

Extra virgin olive oil is used for frying the garlic and cooking the other veggies. It helps build a delicious flavor base for this pasta dish.

Garlic

Garlic is delicious with artichokes, and it adds flavor to the sauce.

Lemon

Lemon juice adds freshness and a touch of acidity to the sauce.

Salt and pepper

We use sea salt and freshly ground black pepper.

Cheese

We recommend using ricotta, parmesan, and mozzarella; however, if you are vegan, you can easily switch those for dairy-free vegan alternatives.

We tried this recipe several times with our vegan ricotta cheese, vegan parmesan, and store-bought vegan cheese that melts or vegan white sauce. It turned out delicious!

Artichoke Pasta bake with lemon

Instructions

Make the sauce

Warm up the olive oil in a large skillet, add finely chopped garlic, and fry gently for 1 minute.

oil and garlic in a skillet

Add jarred artichokes drained from their marinating liquid, frozen peas, salt, black pepper, and 1 cup of water, and cook on medium heat for about 10 minutes, stirring often.

artichoke and peas in a skillet

Transfer half of the artichoke-peas mixture into a food processor. Add half the parmesan, half the ricotta, and the juice of half a lemon.

artichokes and cheese in a food processor

Blend until you get a sauce with a pesto-like consistency. Add some water if necessary.

blended artichoke and peas

Cook the pasta al dente in a large pot of salted boiling water. When the pasta is ready, reserve one cup of pasta water, drain it and add it to a large mixing bowl.

Add the artichoke-pea sauce and mix until well combined. Add some pasta water if necessary.

rigatoni pasta with artichoke cream

Bake the pasta

Transfer the pasta to a lightly oiled baking dish and top it with the remaining peas and artichokes.

Sprinkle half a cup of reserved pasta water on top; it’ll help the dish stay moist as it bakes.

artichokes peas and pasta

Arrange the leftover ricotta and parmesan cheese on top of the pasta, then sprinkle with shredded or chopped mozzarella cheese.

Artichoke Pasta with ricotta on top

Bake in a preheated oven at 350°F or 180°C for about 20 minutes, or until the cheese melts and looks golden brown on top.

Tip: Before baking, you can cover in foil and refrigerate for up to 24 hours or freeze for three months.

Artichoke Pasta after baking

Serve immediately, with a sprinkle of fresh parsley if you like.

Artichoke Pasta bake with silver spoon

Variations

Pumpkin pasta bake

You can make a similar recipe with roasted pumpkin, half of which we blend to make a creamy pumpkin sauce.

Check out our pumpkin pasta bake recipe.

Pumpkin pasta bake and garlic and sage

Serving Suggestions

Serve this artichoke pasta bake as a main dish with a side of fresh greens, such as:

Tips

How to cook pasta?

You’ll need a large pot of salted water as follows:

  • 8 ounces of pasta (230 grams): cook pasta in 2 quarts of boiling water (8 cups or 2 Liters) with 1 tablespoon of salt (15 grams). Serves 2 – 3 people.
  • 12 ounces of pasta (340 grams): cook pasta in 3 quarts of boiling water (12 cups or 3 Liters) with 1 ½ tablespoons of salt (21 grams). Serves 4 people.
  • 1 pound of pasta (450 grams): cook pasta in 1 gallon of boiling water (16 cups or 4 Liters) with 2 tablespoons of salt (30 grams). Serves 5-6 people.

How much pasta per person?

Guidelines recommend 2.1 to 3.5 ounces or 60 to 100 grams of pasta per person, depending on your calorie needs.

Pasta portion sizes vary if you have pasta as a main and only meal or if it’s part of a 2 – 3 course menu.

Also, remember that a simple pasta with tomato and basil will have substantially different calories and macros than this artichoke pasta bake or baked ziti with cheese.

Make Ahead & Storage

Make ahead: it’s possible to build the pasta bake in the baking dish ahead of time. Cover with the cheese as per instructions, then wrap it in foil or plastic and refrigerate for up to 24 hours or freeze for up to 3 months. When you are ready to bake it, let it thaw for 1 hour before doing so. Baking time will be longer for a cold artichoke pasta bake, at around 30 minutes.

Refrigerator: store leftovers in the fridge; you can keep them in the baking dish, wrapped in plastic, for up to 2 days. If you haven’t baked it yet, you can refrigerate it for up to 24 hours.

Freezer: we don’t recommend freezing leftovers. However, you can freeze the artichoke pasta bake before baking it, wrapped in plastic, for up to 3 months.

Reheat: we recommend warming your leftovers in the microwave.

More Artichoke Recipes

If you love cooking with fresh or canned artichokes, get green and bright inspiration from the artichokes ideas:

More Pasta Recipes

Get more pasta ideas with these veggiepacked dinner ideas:

For many more pasta ideas, check out our pasta category page.

artichoke pasta bake

Artichoke Pasta Bake

By: Nico Pallotta
5 from 5 votes
This artichoke pasta bake is a creamy oven-baked pasta recipe that is easy to make and excellent as a family dinner.
You can make it with jarred artichokes hearts and frozen peas blended into a creamy and delicious artichoke sauce that coats every single piece of pasta.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 6 people
Course: First Course, Main Course
Cuisine: Italian

Equipment

  • Food processor or blender
  • Baking dish or casserole dish

Ingredients

  • 1 pound rigatoni or other short pasta
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic
  • 19 ounces jarred artichokes hearts
  • cups frozen peas
  • ½ lemon
  • 1 cup water
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup ricotta sub dairy-free ricotta
  • 1 cup parmesan sub dairy-free parmesan
  • 1 cup mozzarella sub dairy-free cheese

Instructions 

  • Warm up the olive oil in a large skillet, add finely chopped garlic, and fry gently for 1 minute.
    oil and garlic in a skillet
  • Add jarred artichokes hearts drained from their marinating liquid, frozen peas, salt, black pepper, and 1 cup of water.
    Cook on medium heat for 10 minutes, stirring often.
    artichoke and peas in a skillet
  • Transfer half of the artichoke-peas mixture into a food processor.
    Add half the parmesan, half the ricotta, and the juice of half a lemon.
    artichokes and cheese in a food processor
  • Blend until you get a sauce with a pesto-like consistency. Add some water if necessary.
    blended artichoke and peas
  • Cook the pasta al dente in a large pot of salted boiling water. When the pasta is ready, reserve on cut of pasta water, drain it and add it to a large mixing bowl.
    Add the artichoke-pea sauce and mix until well combined. Add some pasta water if necessary.
    rigatoni pasta with artichoke cream
  • Transfer the pasta to a lightly oiled baking dish and top it with the remaining peas and artichokes.
    Sprinkle half a cup of reserved pasta water on top; it'll help the dish stay moist as it bakes.
    artichokes peas and pasta
  • Arrange the leftover ricotta and parmesan on top of the pasta, then sprinkle with shredded mozzarella.
    Artichoke Pasta with ricotta on top
  • Bake in a preheated oven at 350°F or 180°C for about 20 minutes, or until the cheese melts and looks golden brown on top.
    Artichoke Pasta after baking
  • Serve immediately!
    Artichoke Pasta bake with hand

Video

Artichoke Pasta Bake (Easy Pasta Idea)

Notes

Nutrition information is an estimate for a large portion of artichoke pasta bake out of six portions.
SUBSTITUTIONS
– Artichokes: substitute fresh artichokes or frozen artichokes for jarred artichokes.
– Peas: substitute canned peas for frozen peas. You can also substitute spinach for peas.
– Pasta: you can use any short pasta type such as rotini, penne, elbows, ziti, fusilli, and more.
– Cheese: you can make the recipe vegan by using vegan ricotta, vegan parmesan, and store-bought vegan cheese or homemade white sauce.
TIPS
Cook 1 pound of pasta (450 grams) in a large pot with 1 gallon of boiling water (16 cups or 4 Liters) and 2 tablespoons of salt (30 grams).
MAKE AHEAD & STORAGE
– Make ahead: it’s possible to build the pasta bake in the baking dish ahead of time. Cover with the cheese as per instructions, then wrap it in foil or plastic and refrigerate for up to 24 hours or freeze for up to 3 months. When you are ready to bake it, let it thaw for 1 hour before doing so. Baking time will be longer for a cold artichoke pasta bake, at around 30 minutes.
– Refrigerator: store leftovers in the fridge; you can keep them in the baking dish, wrapped in plastic, for up to 2 days. If you haven’t baked it yet, you can refrigerate it for up to 24 hours.
– Freezer: we don’t recommend freezing leftovers. However, you can freeze the artichoke pasta bake before baking it, wrapped in plastic, for up to 3 months.
– Reheat: we recommend warming your leftovers in the microwave.
 

Nutrition

Calories: 676kcal, Carbohydrates: 71g, Protein: 28g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 47mg, Potassium: 329mg, Dietary Fiber: 7g, Sugar: 6g, Vitamin A: 2287IU, Vitamin B6: 0.2mg, Vitamin C: 29mg, Vitamin E: 1mg, Vitamin K: 18µg, Calcium: 431mg, Folate: 37µg, Iron: 3mg, Manganese: 1mg, Magnesium: 69mg, Zinc: 3mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

[adthrive-in-post-video-player video-id=”syu7pt5R” upload-date=”2023-02-08T14:54:44.000Z” name=”Artichoke Pasta Bake.mov” description=”This artichoke pasta bake is a creamy oven-baked pasta recipe that is easy to make and excellent as a family dinner.

We make it with jarred artichoke hearts and frozen peas blended into a creamy and delicious artichoke sauce that coats every single piece of pasta.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




3 Comments

  1. I made this and it was delicious. I used artichokes in brine as I couldn’t find fresh ones, and it was still really good.

    1. 5 stars
      So good. I made a double batch and took some to a grieving neighbor. They loved it! There’s nothing better than a comforting AND nutritious casserole.

      1. Hi Olivia,
        That warms my heart to hear, I’m happy that this casserole was used for such a kind cause, well done <3
        Thank you very much for your comment and feedback. All the best,
        Louise