Save A creamy, hearty baked pasta loaded with tender slices of steak, vibrant spinach, tangy artichokes, and a golden layer of melted mozzarella. Perfect for cozy weeknight dinners or entertaining guests.
This is one of my favorite dishes to make when I want something warm and satisfying after a long day. The blend of steak with the creamy sauce never fails to impress my family.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g), softened
- Sour cream: 1 cup (240 g)
- Grated Parmesan cheese: 1 cup (100 g)
- Italian seasoning: 1 teaspoon
- Salt and black pepper: to taste
- Flank steak: 1 pound (450 g), thinly sliced
- Garlic: 2 cloves, minced
- Fresh spinach: 1 cup (30 g), chopped
- Canned artichoke hearts: 14 ounces (400 g), drained and chopped
- Shredded mozzarella cheese: 1 cup (110 g)
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta until just al dente. Drain and set aside.
- Cook steak:
- Heat olive oil in a large skillet over medium-high heat. Add sliced flank steak, season with salt and pepper, and sauté for 3 to 4 minutes until just browned. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Prepare sauce:
- In a large mixing bowl, combine cream cheese, sour cream, grated Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir until smooth. Fold in chopped spinach and artichoke hearts.
- Combine:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to coat evenly.
- Assemble:
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
- Bake:
- Bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbling, and golden brown.
- Serve:
- Let cool for 5 minutes before serving. Enjoy with a crisp salad or crusty bread.
Save This dish always brings my family together around the dinner table, sharing stories and laughter over a delicious meal.
Notes
Use ricotta instead of cream cheese or Greek yogurt instead of sour cream for lighter options. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
Allergen Information
Contains Milk (cream cheese, sour cream, Parmesan, mozzarella), Wheat (pasta), Beef. May contain Soy (check labels on cheese), Eggs (in some pasta brands). Always verify ingredient labels if you have allergies.
Nutritional Information
Calories: 670 per serving. Total Fat: 36 g. Carbohydrates: 46 g. Protein: 39 g.
Save This Steak & Spinach Artichoke Pasta Bake is a guaranteed crowd-pleaser, combining rich flavors with wholesome ingredients for a satisfying meal.
Recipe FAQ Section
- → What cut of steak works best?
Flank steak is ideal due to its tenderness and quick cooking time when thinly sliced.
- → How can I avoid a watery bake?
Dabbing artichoke hearts dry before adding prevents excess moisture during baking.
- → Can I prepare this ahead?
Yes, assemble and refrigerate the dish up to a day before baking, then bake just before serving.
- → Any tips for richer flavor?
Marinate the steak in olive oil, garlic, and Italian seasoning for 30 minutes before cooking.
- → What cheese alternatives can I use?
Ricotta can replace cream cheese, and Greek yogurt can substitute sour cream for lighter options.