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    Home » Pasta

    Artichoke Pasta Bake

    Published: Feb 4, 2023 · by Nico

    Jump to Recipe

    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
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving Suggestions
    • Tips
    • Make Ahead & Storage
    • More Artichoke Recipes
    • More Pasta Recipes
    • Recipe

    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:

    • Shaved Brussels sprout salad (Brussels sprouts, dried cranberries, walnuts, maple syrup).
    • Fennel and orange salad (fennel, orange wedges, black olives, pomegranate seeds).
    • Chickpea salad (canned chickpeas, cherry tomatoes, cucumber, parsley, mustard, olive oil).
    • Red cabbage slaw (red cabbage, green apple, walnuts, carrots, maple syrup).
    • Carrot salad (carrots, parsley, lemon juice, olive oil, maple syrup).
    • Simple side salad (leafy greens, carrot, cherry tomatoes, celery, red onion).
    • Fennel salad in a bowl
      Fennel and Orange Salad
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • chickpea salad
      Chickpea Salad
    • carrot salad
      Carrot Salad

    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:

    • How to cook artichokes with 10+ artichoke recipes and cleaning tips.
    • Creamy artichoke pasta with artichoke pesto, ready in 20 minutes.
    • Steamed artichokes: the easiest way to steam and flavor fresh artichokes.
    • Roasted artichokes with potatoes, a flavorful and tender side dish.
    • Braised artichokes: one of the tastiest ways to eat artichokes, with garlic, lemon, and olive oil.
    • artichokes
      How to Cook Artichokes + 12 Easy Recipes
    • Artichoke pasta in a white bowl
      Artichoke Pasta
    • steamed artichokes
      Steamed Artichokes
    • carciofi alla romana or roman style artichokes
      Carciofi alla Romana (Roman style artichokes)

    More Pasta Recipes

    Get more pasta ideas with these veggie-packed dinner ideas:

    • Mushroom Bolognese (mushrooms, spaghetti, rosemary, carrot, onion, tomato paste).
    • Pasta aglio e olio (spaghetti, garlic, olive oil, red pepper flakes, fresh parsley).
    • Easy mushroom pasta (tagliatelle, mushrooms, cherry tomatoes, white wine).
    • Lentil pasta (ditalini pasta, green lentils, onion, carrot, garlic, rosemary).
    • Pasta e Ceci (chickpeas, short, pasta, tomato paste, garlic, onion, rosemary).
    • Easy Pasta e Fagioli (kidney or pinto beans, pasta, sage, bay leaves, tomato paste).
    • pasta fagioli soup with spoon
      Pasta e Fagioli
    • lentil pasta
      Lentil Pasta
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • garlic and oil pasta aglio olio
      Spaghetti Aglio e Olio

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

    Recipe

    artichoke pasta bake

    Artichoke Pasta Bake

    Author: Nico
    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.
    Print Recipe Pin Recipe Share Recipe
    5 from 5 votes
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Course First Course, Main Course
    Cuisine Italian
    Servings 6 people
    Calories 676 kcal

    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
    • 1½ 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
    Keep screen on

    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 Recipe

    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.
     

    Nutritional Values

    Nutrition Facts
    Artichoke Pasta Bake
    Amount per Serving
    Calories
    676
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    11
    g
    69
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    47
    mg
    16
    %
    Potassium
     
    329
    mg
    9
    %
    Carbohydrates
     
    71
    g
    24
    %
    Dietary Fiber
     
    7
    g
    29
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    28
    g
    56
    %
    Vitamin A
     
    2287
    IU
    46
    %
    Vitamin B6
     
    0.2
    mg
    10
    %
    Vitamin C
     
    29
    mg
    35
    %
    Vitamin E
     
    1
    mg
    7
    %
    Vitamin K
     
    18
    µg
    17
    %
    Calcium
     
    431
    mg
    43
    %
    Folate
     
    37
    µg
    9
    %
    Iron
     
    3
    mg
    17
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    69
    mg
    17
    %
    Zinc
     
    3
    mg
    20
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    You might also like the following:

    • Vegan Pasta Recipes such as pomodoro and vegan carbonara
      40 Vegan Pasta Recipes
    • Vegan Italian recipes such as ricotta and focaccia
      65 Vegan Italian Recipes
    • Vegetable sides with salad and mashed veggies
      40 Best Vegetable Sides
    « Lemon Tofu
    35 Best Vegetarian Lunch Ideas »

    Reader Interactions

    Comments

    1. Annette

      December 11, 2021 at 7:01 am

      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.

      Reply
      • Olivia

        March 21, 2023 at 2:00 am

        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.

        Reply
        • Louise

          March 21, 2023 at 5:22 am

          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

          Reply

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