Creamy Artichoke Pasta Bake (Printable Version)

Tender pasta, fresh spinach, and marinated artichokes baked in a rich Parmesan cream sauce. A comforting vegetarian main dish.

# Ingredient List:

→ 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

# How to Prepare:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
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 1 additional minute.
04 - Add fresh spinach and cook until wilted, approximately 2 minutes. Stir in drained 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 grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts and sauce achieves smooth consistency, approximately 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 evenly over casserole. Top with additional Parmesan if desired.
08 - Bake for 20 to 25 minutes, or until golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It transforms a handful of simple ingredients into something that tastes like you spent all afternoon in the kitchen.
  • The crispy breadcrumb topping adds just the right contrast to the creamy, cheesy pasta underneath.
  • It reheats beautifully, so leftovers taste just as good the next day.
  • You can prep it ahead and bake it right before dinner without any fuss.
02 -
  • Undercook the pasta slightly during boiling because it will continue cooking in the oven and you don't want it mushy.
  • Don't skip draining the artichoke hearts well, excess liquid will make the casserole soupy instead of creamy.
  • Let the dish rest after baking, those five minutes help everything set so it doesn't fall apart when you scoop it.
03 -
  • Toast the breadcrumbs in butter on the stovetop for a minute before adding them to the casserole for extra crunch and flavor.
  • Stir in a handful of sun-dried tomatoes or roasted red peppers for a sweet, tangy twist that brightens the whole dish.
  • Use freshly grated nutmeg instead of pre-ground, the difference in warmth and aroma is startling.
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