My husband asked me to make this 4 ingredient bake again tonight and it takes absolutely zero effort

This oven baked 4-ingredient spinach artichoke pasta is exactly the kind of zero-effort dinner I lean on after a long workday. It’s creamy, cozy, and tastes like your favorite spinach artichoke dip turned into a full meal. My husband actually asked me to make this again the same night I tested it, which is always my sign that a recipe is a keeper. Everything bakes together in one foil-lined pan, so cleanup is basically nothing—perfect for busy weeknights when you still want something homemade and comforting.

This pasta bake is rich and creamy, so I like to keep sides simple: a basic green salad with a tangy vinaigrette, some roasted broccoli, or even just sliced cucumbers and cherry tomatoes tossed with olive oil and salt. Garlic bread or a warm baguette is great for scooping up the extra sauce. If you’re serving guests, add a crisp white wine like Pinot Grigio or Sauvignon Blanc, or for a non-alcoholic option, sparkling water with lemon. Leftovers reheat well for lunch the next day with a handful of extra fresh spinach stirred in before warming.

Servings: 6

12 oz (about 4 cups) dry short pasta (penne, rotini, or similar)

Preheat your oven to 400°F (200°C). Line a 9x13-inch baking dish or disposable foil tray with foil if you want truly zero-scrub cleanup, then lightly grease the foil with a bit of cooking spray or oil so the pasta doesn’t stick.

Add the dry pasta directly to the prepared baking dish, spreading it into an even layer. No need to boil it first—this is where the zero effort comes in.

Scatter the drained quartered artichoke hearts evenly over the dry pasta. Gently break up any large clumps with your fingers so the pieces are spread out.

Pile the fresh baby spinach on top. It will look like a lot, but it wilts down in the oven. Lightly press it down with your hands so it’s sitting closer to the pasta.

Pour the jarred Alfredo sauce evenly over everything, making sure to cover as much of the pasta and spinach as you can. Use a spatula or spoon to gently stir and fold from the bottom of the pan just until most of the pasta is coated and the spinach is tucked into the sauce. Don’t worry if a few pieces stick up; they’ll soften as it bakes.

Cover the baking dish tightly with foil, crimping the edges so steam stays inside. This is what cooks the pasta through without boiling it first.

Bake covered at 400°F (200°C) for 35–40 minutes, until the pasta is tender when you poke a piece with a fork. If your oven runs cool, you may need an extra 5 minutes. Carefully remove the foil—watch for hot steam.

Stir the pasta well, scraping up the creamy sauce from the bottom and mixing in any spinach that’s sitting on top. If it looks a little dry, add a splash of water or milk (1–3 tablespoons) and stir again; the sauce will thicken slightly as it cools.

Return the pan to the oven, uncovered, for another 5–10 minutes to let the top get a bit bubbly and lightly golden around the edges.

Let the pasta rest for 5 minutes before serving so it can thicken and cool slightly. Use a serving spatula to lift out big, bubbling portions loaded with spinach and artichokes straight from the foil-lined tray.

To bulk this up, you can add cooked shredded chicken, sliced pre-cooked sausage, or a can of drained white beans along with the artichokes—just know that will technically add more ingredients beyond the base four. If you want a little extra flavor without much effort, sprinkle the top with shredded mozzarella or Parmesan before the final 5–10 minutes of baking, or add a pinch of red pepper flakes or black pepper to the Alfredo sauce. Frozen spinach can be swapped in for fresh: thaw 10 oz frozen chopped spinach, squeeze it very dry in a clean towel or paper towels, then scatter it over the pasta in place of the fresh spinach (excess water can make the bake watery). You can also use marinated artichokes for more tang, but drain them well so the sauce doesn’t get too thin. For a lighter version, choose a lighter Alfredo sauce or cut half the Alfredo with low-sodium chicken or vegetable broth; just be aware it will be less creamy. Food safety tips: Keep the Alfredo sauce refrigerated until you’re ready to assemble. If you add any meat, make sure it’s fully cooked before mixing it in, and reheat leftovers to 165°F (74°C). Store leftovers in a sealed container in the fridge and eat within 3–4 days. Because this bake uses dairy, don’t leave it out at room temperature for more than 2 hours. If baking in a disposable foil tray, always support the bottom with a baking sheet when moving it in and out of the oven to avoid spills and burns.