Creamy Artichoke Pasta Bake (Print View)

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

# Components:

→ Pasta

01 - 12 oz short pasta such as 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

# Preparation Steps:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Bring salted water to boil in a large pot. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add fresh spinach to skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Whisk in Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce reaches smooth consistency, approximately 3 minutes.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetable mixture, and cream sauce. Mix thoroughly and transfer to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle mixture evenly over casserole surface. Add additional Parmesan if desired.
08 - Bake for 20-25 minutes until surface is golden and sauce bubbles at edges. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It uses pantry staples and turns them into something that feels special enough for guests.
  • The creamy sauce with nutmeg has this quiet warmth that makes every bite feel like a hug.
  • Leftovers actually get better after a night in the fridge when the flavors meld together.
  • You can prep everything in one skillet and one pot, so cleanup is surprisingly easy.
02 -
  • Don't skip draining the artichokes well, too much brine will make your sauce taste salty and watery instead of creamy.
  • Use freshly grated Parmesan from a block, the pre-grated kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If your sauce looks too thick before baking, add a splash of pasta water to loosen it up, it will thicken again in the oven.
03 -
  • Toast your breadcrumbs in a dry skillet for a minute before mixing them with butter, it adds an extra layer of nutty flavor to the topping.
  • If you want even more cheese, stir a handful of shredded mozzarella into the pasta mixture before baking for gooey, melty pockets throughout.
  • Let the casserole rest after baking, those five minutes help the sauce thicken and make serving much cleaner.
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