Creamy Artichoke Pasta Bake

The first batch came out of the oven on a drizzly Thursday when I had nothing but pantry staples and a jar of marinated artichokes I kept forgetting about. I tossed it all together without much thought, and the kitchen filled with the smell of toasted breadcrumbs and melted Parmesan. My neighbor knocked on the door halfway through baking to ask what smelled so good. That casserole disappeared faster than anything I'd made in months.

I made this for a small dinner party once, and someone asked if I'd trained in Italy. I laughed because I'd only learned to make it by accident, trying to use up vegetables before they went bad. Now it's my go-to whenever I want to impress without the stress. The spinach wilts down to almost nothing, and the artichokes soak up all that garlicky cream.

Ingredients

• Short pasta: Penne or rigatoni work best because their ridges catch the sauce, but fusilli holds up well too if that's what you have.
• Artichoke hearts: Drain them well and pat them dry so they don't make the dish watery, I learned that the messy way.
• Fresh baby spinach: It shrinks dramatically when cooked, so don't worry if the skillet looks overloaded at first.
• Yellow onion: Chop it fine so it melts into the sauce and adds sweetness without chunky bits.
• Garlic: Fresh cloves make all the difference, the jarred kind just doesn't have the same punch.
• Heavy cream: This is what makes the sauce luxurious and thick enough to cling to every piece of pasta.
• Whole milk: It lightens the cream just enough so the dish doesn't feel too heavy.
• Parmesan cheese: Grate it fresh for the best melt and flavor, pre-grated stuff clumps and doesn't blend as smoothly.
• Olive oil: Use a good quality one, it's the base for sauteing and adds a subtle richness.
• Italian herbs: A simple dried blend works perfectly here, oregano and basil are my favorites.
• Nutmeg: Just a pinch warms up the cream sauce in a way that's hard to pinpoint but impossible to skip.
• Breadcrumbs: Toss them with melted butter before sprinkling, they turn golden and crunchy in the oven.

Instructions

Prep the oven and dish:

Set your oven to 190°C and grease a large baking dish so nothing sticks. This is the kind of step I used to skip and always regretted.

Cook the pasta:

Boil it in well-salted water until just al dente, it will finish cooking in the oven. Drain it and set it aside while you work on the vegetables.

Saute the aromatics:

Heat olive oil in a large skillet and cook the onion until soft and translucent, about three minutes. Add the garlic and stir for one more minute until fragrant.

Wilt the spinach and warm the artichokes:

Toss in the spinach and let it collapse into the pan, then add the artichoke hearts. Cook everything together for another two minutes and remove from heat.

Make the cream sauce:

Warm the cream and milk in a saucepan over medium-low heat, then stir in the Parmesan, herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce is smooth, about three minutes.

Combine everything:

In a large bowl, mix the pasta, sauteed vegetables, and cream sauce until every piece is coated. Transfer it all to your prepared baking dish.

Add the topping:

Mix the breadcrumbs with melted butter and sprinkle them evenly over the top. Add extra Parmesan if you want more cheesy crust.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for five minutes before serving so the sauce settles.

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One evening I brought this to a potluck, and it sat on the table still warm in the dish. People kept coming back for seconds, scraping the edges where the cheese had crisped up against the pan. Someone said it tasted like comfort in a bowl, and I realized that's exactly what it was. It's the kind of food that makes a regular weeknight feel special without trying too hard.

Choosing Your Pasta Shape

Short tubular shapes work best because they hold pockets of sauce inside and their ridges grip the cream. I've tried this with long pasta and it just doesn't have the same satisfying bite. Rigatoni is my top pick, but penne and fusilli are close seconds. Avoid anything too delicate like orzo, it gets lost in the sauce and turns to mush.

Making It Ahead

You can assemble the entire casserole up to a day in advance and keep it covered in the fridge. Just add the breadcrumb topping right before baking so it stays crisp. If you're baking it straight from the fridge, add five or ten minutes to the cooking time. I do this all the time when I know I'll be rushed before dinner.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave or warm the whole dish in a low oven covered with foil. The sauce thickens as it sits, so you might want to add a splash of milk when reheating.

• Cover leftovers tightly so they don't dry out in the fridge.
• Reheat gently to avoid overcooking the pasta further.
• Add a drizzle of olive oil or a bit of cream if it seems dry after storing.

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This is the kind of recipe that feels like a hug after a long day. It's simple, forgiving, and always turns out exactly the way you hope it will.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the casserole up to 8 hours in advance. Cover and refrigerate, then bake when ready. Add 5-10 minutes to the baking time if cooking from cold.

→ What pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli work best as they hold the creamy sauce well. Avoid long thin pastas that may break apart during mixing.

→ How can I make it less heavy?

Substitute half the heavy cream with vegetable broth or use Greek yogurt for a lighter version. The dish will still be creamy and delicious.

→ Can I freeze this casserole?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time.

→ What vegetables can I add?

Roasted red peppers, sun-dried tomatoes, mushrooms, or broccoli all complement this dish beautifully. Add them when combining the pasta with the sauce.

→ Is this suitable for vegans?

Not as written due to dairy and potentially egg pasta, but you can easily adapt it using plant-based cream, nutritional yeast instead of Parmesan, and egg-free pasta.