Save My kitchen window was steaming up from a pot of boiling water when I realized I had a jar of marinated artichokes that had been sitting in the fridge for weeks. I tossed them into what was supposed to be a simple weeknight pasta and ended up with something that made my roommate actually stop scrolling through her phone at dinner. The creaminess of the sauce clung to every ridged piece of penne, and the artichokes added this tangy, almost meaty richness I hadn't expected. Now it's the dish I make when I want comfort without much fuss. It tastes like something you'd order at a cozy trattoria, but it comes together in less than an hour.
I made this for a small dinner party last spring, and one of my friends who claims she doesn't like spinach scraped her plate clean. She kept asking what the green bits were, convinced they were something fancy. When I told her it was just wilted spinach, she laughed and said maybe she'd been cooking it wrong her whole life. The artichokes steal the show, but the spinach adds this earthy balance that keeps the cream from feeling too heavy. It was one of those nights where the conversation lasted longer than the cooking, and the empty casserole dish felt like proof of something done right.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce beautifully, and cooking it just to al dente means it won't turn mushy during baking.
- Artichoke hearts: Use the canned or jarred kind for convenience, they bring a briny, tender bite that contrasts perfectly with the richness of the cream.
- Fresh baby spinach: It wilts down to almost nothing, so don't worry if it looks like too much in the pan, you want that vibrant green fleck throughout.
- Yellow onion and garlic: These create the aromatic base that makes your kitchen smell like an Italian grandmother is visiting.
- Heavy cream and whole milk: The combination gives you a luscious sauce that's rich but not overwhelming, milk keeps it from being too thick.
- Freshly grated Parmesan: Pre-grated stuff doesn't melt as smoothly, the fresh block makes all the difference in texture and flavor.
- Olive oil: Just enough to sauté the aromatics and keep everything from sticking.
- Dried Italian herbs: A quick shake adds oregano, basil, and thyme without having to measure three separate jars.
- Black pepper, salt, and nutmeg: Nutmeg is the secret weapon here, it adds a subtle warmth that makes people wonder what your trick is.
- Breadcrumbs and melted butter: This golden, crunchy topping is what turns a simple pasta into a proper bake.
Instructions
- Prep your oven and dish:
- Set your oven to 190°C (375°F) and grease a large baking dish so nothing sticks to the edges. This step takes ten seconds but saves you from scrubbing later.
- Boil the pasta:
- Cook your pasta in well salted water until it's just barely al dente, it'll finish cooking in the oven. Drain it and set it aside while you work on the rest.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent, about three minutes. Toss in the minced garlic and stir for one more minute until it smells incredible.
- Wilt the spinach and warm the artichokes:
- Add the spinach to the skillet and watch it shrink down as it wilts, this takes about two minutes. Stir in the quartered artichoke hearts and cook for another two minutes to warm them through, then take the skillet off the heat.
- Make the cream sauce:
- In a saucepan, gently heat the cream and milk over medium low heat, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce becomes smooth and silky, about three minutes.
- Combine everything:
- In a large bowl, toss together the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer the whole mixture into your prepared baking dish and spread it out evenly.
- Add the topping:
- Mix the breadcrumbs with melted butter in a small bowl, then sprinkle this mixture evenly over the top of the casserole. If you're feeling generous, add a little extra Parmesan on top for more golden crust.
- Bake until bubbly:
- 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 can settle and thicken just a bit more.
Save One cold Sunday, I made a double batch of this and brought half to my neighbor who'd just had surgery. She texted me later that night saying it was the first thing that actually tasted good in days, and she loved that it reheated without turning gummy. That's when I realized this dish wasn't just easy to make, it was the kind of food that shows up when people need it. Sometimes the best recipes aren't the fanciest ones, they're the ones you can share without worrying if they'll hold up.
Storing and Reheating
This casserole keeps beautifully in the fridge for up to three days in an airtight container. When you reheat it, cover it with foil and warm it in a 180°C (350°F) oven for about 15 minutes, or microwave individual portions with a damp paper towel on top to keep the pasta from drying out. The breadcrumb topping won't be as crispy after reheating, but the flavors deepen overnight, so it's a fair trade. If you want to freeze it, assemble the casserole without the breadcrumb topping, wrap it tightly, and freeze for up to two months, then add the topping fresh before baking from frozen.
Flavor Variations
If you want to change things up, stir in a handful of chopped sun-dried tomatoes or roasted red peppers for a sweet, tangy boost. Swapping the spinach for chopped kale works great if you want something heartier that holds its texture a bit more. For a lighter version, replace half the heavy cream with more milk or even vegetable broth, though the sauce won't be quite as luxurious. A pinch of red pepper flakes in the sauce adds a subtle warmth that plays nicely with the nutmeg.
Serving Suggestions
This bake is filling enough to stand on its own, but it pairs beautifully with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Pinot Grigio or Vermentino is perfect alongside, the acidity balances the cream without overpowering the artichokes. If you're serving a crowd, set out some crusty bread to soak up any extra sauce on the plate.
- Serve it family style straight from the baking dish for a relaxed, cozy vibe.
- Garnish with fresh basil or parsley right before bringing it to the table for a pop of color.
- Leftovers make an excellent lunch the next day, cold or reheated.
Save This is the kind of dish that makes weeknights feel less rushed and dinner tables feel a little warmer. It's proof that you don't need complicated techniques or exotic ingredients to make something people remember.
Recipe FAQ Section
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 8 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 minutes to the baking time since it will be cold. You can also add the breadcrumb topping just before baking for maximum crispness.
- → What pasta shapes work best?
Short pasta varieties like penne, rigatoni, and fusilli are ideal because their shapes trap the creamy sauce. Avoid long pasta like spaghetti or linguine, which won't create the same cohesive texture in the casserole.
- → How can I make this less heavy?
Substitute half the heavy cream with vegetable or chicken broth, or use a combination of Greek yogurt and milk instead. You can also reduce the Parmesan quantity to 75g and add extra herbs for flavor depth without increasing richness.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 3 months. Cool completely, transfer to an airtight container, and freeze. Thaw overnight in the refrigerator and reheat in a 160°C oven for 20-25 minutes, covered with foil, adding a splash of milk if needed to restore creaminess.
- → What vegetables can I add or substitute?
Kale works perfectly instead of spinach. You can also incorporate sun-dried tomatoes, roasted red peppers, zucchini, mushrooms, or broccoli. Add them during the sautéing step, adjusting cooking times as needed for tender vegetables.
- → Is this suitable for a dairy-free diet?
You can modify it using plant-based alternatives: substitute heavy cream with cashew cream or oat cream, use plant-based milk, and replace Parmesan with nutritional yeast or dairy-free parmesan. The flavor will differ slightly but remains delicious and satisfying.