Creamy Artichoke Pasta Bake (Print Version)

A creamy casserole featuring tender pasta, fresh spinach, and artichoke hearts in a rich Parmesan cream sauce.

# What You 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

# Directions:

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 chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add spinach to skillet and cook until wilted, approximately 2 minutes. Stir in quartered 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 cheese, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts completely and sauce becomes smooth, about 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer mixture to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle mixture evenly over casserole. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns random pantry ingredients into something that tastes like you planned it all week.
  • The creamy Parmesan sauce clings to every piece of pasta and vegetable without being heavy.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • It looks impressive but requires zero fancy techniques or hard-to-find ingredients.
02 -
  • If you skip salting the pasta water generously, the whole dish will taste flat no matter how much salt you add later.
  • Undercook the pasta by at least two minutes because it absorbs liquid and continues cooking in the oven.
  • Drain the artichokes completely and even pat them dry with a towel or the sauce will turn watery and thin.
  • Don't let the garlic brown when you sauté it or it'll add a harsh, burnt flavor that you can't cover up.
03 -
  • Grate your own Parmesan fresh instead of using the pre-grated kind, it melts smoother and tastes sharper.
  • If the breadcrumb topping isn't browning enough, switch the oven to broil for the last two minutes but watch it closely so it doesn't burn.
  • Add a pinch of red pepper flakes to the cream sauce if you like a subtle kick of heat.
  • Make the vegetable and sauce mixture a day ahead and store it separately from the pasta, then combine and bake when you're ready to serve.
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