Spinach-Artichoke Pasta Bites

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 24 spinach-artichoke pasta bites
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1 tablespoon extra-virgin olive oil, plus more for the pan

Kosher salt

1 1/4 cups small pasta shells

4 ounces cream cheese, at room temperature

1 large egg

2 cloves garlic, grated

1 1/2 cups chopped baby spinach

1 cup frozen artichoke hearts, thawed and chopped

1 cup shredded fontina cheese

1/2 cup shredded mozzarella cheese

Freshly ground pepper

1/3 cup panko


  1. Preheat the oven to 425˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs. Drain.
  2. Combine the cream cheese, egg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 teaspoon salt and a few grinds of pepper until well combined.
  3. Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.
  4. Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.
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