Teriyaki Chicken Recipe

Easy Baked Ziti Recipe with Spinach and Artichokes

With only 15 minutes of hands-on time, this easy baked ziti recipe with spinach, artichokes, and a creamy pesto layer is perfect for busy nights. Jump to the Easy Baked Ziti Recipe or read on to see our tips for making it.

Easy Baked Ziti Recipe with Spinach, Artichokes, and Pesto

If there’s one thing that will instantly make our knees buckle, it’s baked ziti. Just the thought of it makes us gasp. This easy version starts with pasta tossed with marinara sauce. We add lots of fresh spinach and a whole jar of quartered artichokes. Then we sneak a layer of sour cream mixed with pesto in the middle. It’s ridiculously good!

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How to Make Seriously Good Baked Ziti

This recipes comes together fast. Let me show you how to make it.

How to Make Seriously Good Baked Ziti with Spinach, Artichokes, and a Creamy Pesto Layer

Start by cooking your pasta, but undercook it by 1 to 2 minutes. This way, when we toss it with the marinara sauce and bake so the cheese melts and browns, the pasta won’t become mushy. Once cooked, drain the pasta, but reserve some of the hot pasta water for later. Then toss the pasta into a big bowl with marinara sauce, fresh spinach, and the artichokes. For the artichokes, we use canned artichokes that have been drained.

You’ll notice that the spinach will begin to wilt from the heat of the pasta, but to wilt it down even more and to create a sauce, pour in some of the reserved pasta water.

Add reserved pasta water to the ziti mixture to make the sauce.

Spoon about half of the ziti, spinach, and artichokes into a baking dish then add a layer of creamy pesto. To make it, we stir sour cream and pesto together (it’s so good).

Add a creamy pesto layer to the middle of the ziti.

Add some mozzarella cheese then top with the rest of the ziti, spinach, and artichokes. Finish the top with more mozzarella then bake until the sauce is bubbling and the cheese has melted. We love this meatless, vegetarian inspired ziti and hope you will too.

Easy Baked Ziti with Spinach and Artichokes

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Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Baked Ziti Recipe with Spinach and Artichokes

  • PREP
  • COOK
  • TOTAL

With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights. A layer of sour cream, pesto, and cheese is sandwiched in the middle of the ziti, making it extra good. If you do not have sour cream, substitute with cream cheese, cottage cheese, or ricotta cheese.

Makes approximately 8 servings

You Will Need

1 pound dry pasta like ziti, penne, or rigatoni

Salt

3 cups marinara sauce, see our homemade marinara sauce recipe or substitute one 26-ounce jar store-bought sauce

1/4 cup basil pesto, see our homemade basil pesto recipe

3/4 cup reduced fat sour cream

10 ounces fresh baby spinach

1 cup canned or jarred and drained artichoke hearts, chopped

4 ounces mozzarella cheese, coarsely grated (about 1 cup)

Directions

  • Prepare Ziti
  • Heat oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.

    Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 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 basil pesto and the sour cream together 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.

    • To Finish
    • 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 remaining mozzarella cheese on top.

      Place the baking dish onto an aluminum-lined baking dish (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

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the Nutrifox recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/8 of the recipe / Calories 457 / Protein 25.2 g / Carbohydrate 62.1 g / Dietary Fiber 9.6 g / Total Sugars 8 g / Total Fat 13.3 g / Saturated Fat 4.9 g / Cholesterol 23.3 mg / Sodium 893 mg
AUTHOR: Adam and Joanne Gallagher

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60 comments… Leave a Comment
  • Margie December 11, 2018, 10:47 am

    Could I make this beforehand and reheat it? If so how long to reheat and at what temperature? Thanks

    Reply
    • Joanne December 12, 2018, 2:47 pm

      Hi Margie, You can. I’d cover and store the premade ziti in the fridge then bake at the same temperature suggested in the recipe (350F). You may need a little longer than the suggested 30 minutes since you will be starting with a cold dish. Just bake until heated through.

      Reply
  • Sona Creighton July 8, 2018, 11:00 pm

    Could I replace all the artichokes with mushrooms?

    Reply
    • Joanne August 9, 2018, 6:29 pm

      Yes, that would be great.

      Reply
  • Nancy December 4, 2017, 5:40 pm

    In your Easy Baked Ziti with Spinach, are the artichoke hearts marinated or plain?

    Reply
    • Joanne December 4, 2017, 5:46 pm

      Hi Nancy, You can use either.

      Reply
  • Liz August 21, 2017, 10:53 am

    I made this 2 times. We love it. So easy and good. Can the recipe be frozen?

    Reply
    • Donna November 11, 2017, 8:06 am

      Wondering if you learned if this can be frozen? If so, how to adjust the baking directions?

      Reply
      • Joanne November 14, 2017, 6:19 pm

        Hi Donna, Let it cool completely on a rack before freezing, and then wrap it very well with foil (we use two layers). You can freeze for at least 1 month.

        Reply
  • Maeghan August 17, 2017, 10:24 pm

    This is my new favorite dish. It was magical. The only change I made was sauteeing the artichokes with some mushrooms I had on hand to add some flavor to them and to use up the mushrooms. The basil pesto layer was amazing. The whole dish was. We’re newly vegetarians and regular baked ziti was a staple dish in our home but this was so much better. Will definitely be making again.

    Reply

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