Spinach Artichoke Baked Ziti
- PREP 15min
- COOK 40min
- TOTAL 55min
Our baked ziti with spinach and artichokes only requires about 15 minutes of hands-on time. A layer of sour cream, pesto, and cheese is sandwiched in the middle of the ziti, making it extra delicious. If you do not have sour cream, substitute it with cream cheese, cottage cheese, or ricotta cheese.
You Will Need
1 pound (450g) dry pasta like ziti, penne, or rigatoni
Salt, to taste
1 (28oz) jar of marinara or spaghetti sauce, about 3 cups
1/4 cup (55g) basil pesto
3/4 cup (170g) sour cream
10 ounces (280g) fresh baby spinach
6 ounces (170g) jarred artichoke hearts, drained, chopped
1 ½ cups (170g) mozzarella cheese, shredded
Directions
Preheat the oven to 350°F (177°C). Butter or lightly oil a 3-quart baking dish or spray with non-stick cooking spray.
Bring a large pot of salted water to a boil, add the pasta, and then follow package directions, but cook for 1 to 2 minutes less than the package calls for. Reserve 1/4 cup of the pasta water, then drain.
While the pasta cooks, warm the marinara sauce in a saucepan over medium heat.
In a small bowl, stir the basil pesto and the sour cream until well blended.
Add the cooked pasta to a large bowl with the spinach, artichokes warmed marinara, and the reserved pasta water. Toss until the spinach has wilted and everything is well combined.
Spoon half of the pasta into the baking dish. Spread the sour cream and pesto mixture over the pasta and scatter with half of the mozzarella cheese.
Top with the remaining pasta, lightly press everything down into the baking dish, and then scatter the remaining mozzarella cheese over the top.
Place the baking dish onto a baking sheet (just in case any sauce drips over the sides of the baking dish). Bake until the cheese has melted and the sauce is bubbling, about 30 minutes. Let stand 10 minutes before serving.
Adam and Joanne's Tips
- Storing: Baked ziti lasts in an airtight container in the fridge for up to 4 days. Or, wrap it well with foil (we use two layers) and freeze for up to 3 months. Defrost the frozen pasta overnight in the refrigerator and then bake at 400°F for about 1 hour.
- Make ahead: You can refrigerate unbaked ziti. Cover and refrigerate the assembled but unbaked pasta for up to 2 days. When you cover, use parchment paper between the pasta and aluminum foil. Aluminum foil can react with the tomatoes.
- The nutrition facts provided below are estimates.