Creamy Artichoke Pasta Bake (Printable Version)

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

# What You'll Need:

→ 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

# Method:

01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Bring salted water to boil in a large pot. Add pasta and cook until just al dente. Drain thoroughly 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 until fragrant.
04 - Add fresh spinach to skillet and cook until completely 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. Stir in grated Parmesan cheese, Italian herbs, salt, black pepper, and nutmeg. Cook while stirring continuously until cheese melts completely and sauce achieves smooth consistency, approximately 3 minutes.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetable mixture, and prepared cream sauce. Mix thoroughly until evenly coated. Transfer combined mixture to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Distribute breadcrumb mixture evenly over casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake at 375°F for 20 to 25 minutes until top is golden brown and mixture bubbles at edges. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It turns a handful of simple ingredients into something that tastes like you spent all day in the kitchen.
  • The crispy breadcrumb topping adds just enough crunch to balance the creamy pasta underneath.
  • Everything comes together in one baking dish, which means less cleanup and more time to relax.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't overcook the pasta during boiling, it continues cooking in the oven and can turn mushy if you start with fully cooked noodles.
  • Use freshly grated Parmesan instead of the pre grated kind, it melts so much better and the sauce stays smooth instead of grainy.
  • Let the casserole rest after baking, it helps the sauce thicken just enough so it doesn't run all over the plate when you scoop it.
03 -
  • Toast the breadcrumbs lightly in a dry pan before mixing them with butter for an even deeper, nuttier flavor.
  • Add a pinch of red pepper flakes to the cream sauce if you want a subtle warmth that sneaks up on you.
  • For a richer topping, mix a little extra Parmesan directly into the buttered breadcrumbs before sprinkling.
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