Creamy Artichoke Pasta Bake

The smell of nutmeg in cream sauce always takes me straight back to a rainy Tuesday when I had nothing but leftover pasta and a jar of artichokes in the pantry. I wasn't planning anything fancy, just something warm to shake off the chill. What came out of the oven that night surprised me so much I called my sister mid-bite. Now it's the dish I make when I want comfort without the fuss.

I made this for a small dinner party once, and one of my friends kept scraping the edges of the dish for the crispy bits. She didn't say much during the meal, just kept going back for more. Later she texted me asking for the recipe, which is always the best compliment. It's become my go to whenever I want to feed people something that feels generous without being complicated.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the cream sauce perfectly, making every bite rich and satisfying.
• Artichoke hearts: These bring a tender, slightly tangy bite that balances the richness of the cream, use the jarred kind for convenience.
• Fresh baby spinach: It wilts down to almost nothing but adds color and a hint of earthiness that keeps the dish from feeling too heavy.
• Yellow onion: Finely chopped and softened, it gives the base a sweet, mellow backbone.
• Garlic: Just two cloves minced fine, enough to make the kitchen smell incredible without overpowering the artichokes.
• Heavy cream: This is what makes the sauce silky and luxurious, don't skimp here.
• Whole milk: It thins the cream just enough so the sauce coats the pasta instead of sitting heavy.
• Parmesan cheese: Freshly grated melts smoothly into the sauce and adds that nutty, salty depth you can't fake.
• Olive oil: A tablespoon to start the sauté, it brings a fruity warmth to the base.
• Dried Italian herbs: A teaspoon gives you that familiar herb blend without needing to measure out basil, oregano, and thyme separately.
• Black pepper and salt: Season to taste, but don't forget the pepper, it wakes everything up.
• Ground nutmeg: Just a quarter teaspoon transforms the cream sauce from plain to something that tastes like a secret.
• Breadcrumbs: Mixed with melted butter, they crisp up into a golden topping that everyone fights over.
• Unsalted butter: Melted and mixed with breadcrumbs, it helps them brown and adds richness.

Instructions

Get the oven ready:

Preheat to 190°C (375°F) and grease a large baking dish so nothing sticks later. This step is easy to forget, but it makes serving so much smoother.

Cook the pasta:

Boil it in salted water until just al dente, then drain and set aside. It will finish cooking in the oven, so don't let it get too soft now.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, add the chopped onion, and cook for about 3 minutes until it softens and smells sweet. Toss in the garlic and cook for another minute, stirring so it doesn't burn.

Wilt the spinach:

Add the spinach to the skillet and stir until it wilts down, about 2 minutes. Then add the quartered artichoke hearts and cook for another 2 minutes, just to warm them through.

Make the cream sauce:

In a saucepan over medium low heat, combine the heavy cream and milk, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce turns smooth and glossy, about 3 minutes.

Combine everything:

In a large bowl, toss together the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer the mixture to your greased baking dish.

Add the topping:

Mix the breadcrumbs with melted butter in a small bowl, then sprinkle evenly over the casserole. Add extra Parmesan on top 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 5 minutes before serving so the sauce settles.

Save

One evening I served this to my neighbor who had just moved in, and she later told me it reminded her of something her grandmother used to make in a different country with different ingredients. That's when I realized good food doesn't need a passport. It just needs to feel like home.

Choosing Your Pasta Shape

I've tried this with penne, rigatoni, and fusilli, and they all work beautifully because they have ridges or hollows that catch the cream. Avoid long pasta like spaghetti, it doesn't hold the sauce the same way. If you want a little more bite, go for rigatoni. The thick tubes stand up well to baking and give you something satisfying to chew.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in sun dried tomatoes when I had them, and the tangy sweetness was perfect against the cream. Roasted red peppers work too, adding a smoky depth. If you're not a fan of spinach, kale holds up even better and adds a slightly heartier texture.

Serving and Storing

This casserole is rich enough to stand alone, but I like serving it with a simple green salad dressed in lemon vinaigrette to cut through the cream. A crisp white wine like Pinot Grigio works beautifully alongside it. Leftovers keep well in the fridge for up to three days, and I've even reheated individual portions in the oven to keep the topping crispy.

• Reheat covered with foil at 180°C (350°F) for about 15 minutes to prevent the top from burning.
• If the sauce looks dry after storing, stir in a splash of milk before reheating.
• You can freeze this before baking, just thaw overnight in the fridge and bake as directed.

Save

This dish has become one of those reliable favorites that never lets me down, whether I'm cooking for myself or a crowd. It's proof that comfort doesn't have to be complicated.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, assemble the casserole completely, cover with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if baking from cold.

→ What pasta shapes work best?

Short pasta like penne, rigatoni, or fusilli work excellently as they hold the cream sauce well. Avoid long thin pastas like spaghetti.

→ How do I prevent the sauce from being too thick?

Ensure you're using the full amount of cream and milk. If needed, whisk in additional milk (1-2 tablespoons) until reaching desired consistency.

→ Can I use frozen spinach instead of fresh?

Yes, use 150g frozen spinach. Thaw completely and squeeze out excess moisture before adding to prevent a watery casserole.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce and artichoke flavors beautifully.

→ How should I store leftovers?

Cover and refrigerate in an airtight container for up to 3 days. Reheat gently in a 160°C oven, covered with foil, until warmed through.