Creamy Artichoke Pasta Bake (Print Version)

Tender pasta with fresh spinach and artichoke hearts in a creamy Parmesan sauce, baked until golden and bubbling.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 4 oz fresh baby spinach
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Sauce

06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup freshly grated Parmesan cheese, plus extra for topping
09 - 1 tablespoon olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground nutmeg

→ Topping

14 - 1/2 cup breadcrumbs
15 - 2 tablespoons unsalted butter, melted

# Step-by-Step:

01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened, then add garlic and cook 1 additional minute.
04 - Add spinach and cook until wilted, approximately 2 minutes. Stir in artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook, stirring frequently, until cheese melts and sauce becomes smooth, approximately 3 minutes.
06 - Combine cooked pasta, sautéed vegetables, and cream sauce in a large bowl. Mix thoroughly, then transfer mixture to prepared baking dish.
07 - Mix breadcrumbs with melted butter in a small bowl. Distribute evenly over casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling at edges. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It tastes like a restaurant dish but uses ingredients you probably already have on hand.
  • The creamy Parmesan sauce coats every piece of pasta and vegetable perfectly.
  • You can prep everything in one go and let the oven do the rest while you clean up or relax.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip draining the artichoke hearts well or they'll add too much liquid and thin out your sauce.
  • Undercook the pasta slightly because it keeps baking in the oven and you don't want mush.
  • Use freshly grated Parmesan or the sauce will turn grainy and won't have that smooth, creamy texture.
  • Let the casserole rest after baking so the sauce thickens up and doesn't run all over the plate when you scoop it.
03 -
  • Toast the breadcrumbs in a dry skillet for a minute before mixing with butter for an even deeper, nuttier flavor.
  • Use a mix of Parmesan and Pecorino Romano in the sauce for a sharper, saltier bite that really stands out.
  • Let the cream sauce cool slightly before mixing with the pasta so it doesn't curdle or separate.
  • If the top is browning too fast in the oven, tent it loosely with foil for the last few minutes of baking.
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