Creamy Artichoke Spinach Pasta Bake

My sister called me once from her tiny apartment kitchen, panicking because she had dinner guests arriving in an hour and nothing impressive to serve. I talked her through this pasta bake using what she had on hand, and she swore it saved her evening. The beauty of it is how effortlessly it comes together, yet it looks like you spent all afternoon fussing. That golden, bubbling top does all the talking, and nobody needs to know you were folding laundry twenty minutes before they arrived.

I made this for a quiet Sunday dinner during a cold snap last February. The house smelled like garlic and nutmeg, and my partner wandered into the kitchen three times asking when it would be ready. We ate it straight from the dish with a bottle of cheap Pinot Grigio, and it felt like the kind of meal that makes winter worthwhile.

Ingredients

• Short pasta (350 g): Penne or rigatoni work best because their ridges catch the creamy sauce, but fusilli adds a playful twist if that is what you have.
• Artichoke hearts (400 g can): Drain them well and quarter them so they nestle into the pasta, their tangy brine balancing the richness of the cream.
• Fresh baby spinach (120 g): It wilts down to almost nothing, adding color and a subtle earthiness without overwhelming the dish.
• Yellow onion (1 small): Finely chopped and sautéed until soft, it becomes the sweet, aromatic backbone of the vegetable mix.
• Garlic (2 cloves): Minced and cooked just until fragrant, it should never brown or it will turn bitter and ruin the sauce.
• Heavy cream (250 ml): This is what makes the sauce luxuriously thick and coats every inch of pasta, so do not skimp or substitute with low fat options.
• Whole milk (120 ml): It thins the cream just enough to keep the sauce from being too heavy, making it silky instead of cloying.
• Parmesan cheese (100 g plus extra): Freshly grated melts smoothly into the sauce, while the extra on top crisps up under the broiler for texture.
• Olive oil (1 tbsp): A good quality oil adds fruity depth when you sauté the onion and garlic, setting the flavor foundation.
• Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme brings warmth without needing a dozen jars open on your counter.
• Black pepper (1/2 tsp): Freshly ground adds a gentle heat that wakes up the creamy sauce without overpowering it.
• Salt (1/2 tsp): Season carefully, remembering that Parmesan is already salty, so taste as you go.
• Ground nutmeg (1/4 tsp): Just a whisper of it makes the cream sauce taste mysteriously richer, almost like magic.
• Breadcrumbs (50 g): Tossed with melted butter, they bake into a golden, crunchy topping that contrasts beautifully with the soft pasta.
• Unsalted butter (2 tbsp): Melted and mixed with breadcrumbs, it ensures they brown evenly and taste buttery rich.

Instructions

Prep the oven and dish:

Preheat your oven to 190°C (375°F) and grease a large baking dish with butter or oil. This prevents sticking and makes cleanup easier later.

Cook the pasta:

Boil the pasta in salted water until just al dente, then drain it well. Undercook it slightly because it will continue cooking in the oven.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, add the chopped onion, and cook for 3 minutes until soft. Stir in the garlic and cook for 1 more minute until fragrant.

Wilt the greens and warm the artichokes:

Add the spinach and cook until it wilts down, about 2 minutes. Stir in the quartered artichoke hearts and cook another 2 minutes, then remove from heat.

Make the cream sauce:

In a saucepan, heat the cream and milk over medium low heat, then stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook, stirring constantly, until the cheese melts and the sauce is smooth, about 3 minutes.

Combine everything:

In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce until well coated. Transfer the mixture to your prepared baking dish.

Add the topping:

In a small bowl, toss breadcrumbs with melted butter, then sprinkle evenly over the casserole. Add extra Parmesan on top if you want more cheesy crust.

Bake until golden:

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 thickens slightly.

Pin it

A friend once told me this dish reminded her of the casseroles her grandmother used to make, the kind that filled the house with warmth and brought everyone to the table without being asked. I think that is the highest compliment a simple pasta bake can receive.

Storing and Reheating

This bake keeps well in the fridge for up to three days, covered tightly with foil or plastic wrap. Reheat individual portions in the microwave or warm the whole dish in a 180°C oven for about 15 minutes until heated through. The breadcrumb topping may soften a bit, but a quick pass under the broiler brings back some of that crunch.

Variations and Swaps

If you want more color and sweetness, stir in a handful of chopped sun dried tomatoes or roasted red peppers before baking. Kale works beautifully in place of spinach, though it needs an extra minute or two to soften. For a lighter version, swap half the cream for extra milk, but know the sauce will be thinner and less indulgent.

Serving Suggestions

This pasta bake is hearty enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the richness. A crusty baguette for mopping up any creamy sauce left on the plate never hurts either.

• Pair it with a crisp white wine like Pinot Grigio or a light Chardonnay.
• Garnish with fresh basil or parsley right before serving for a pop of color.
• Let it cool for a full 5 minutes before slicing, or the first serving will slide apart.

Pin it

This is the kind of dish that makes you feel like a capable cook even on your most chaotic days. It asks for very little and gives back so much warmth and comfort.

Recipe FAQs

→ Can I prepare this ahead of time?

Yes, you can assemble the entire casserole up to 24 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 freeze it for up to three months before baking.

→ What pasta shapes work best?

Short pasta varieties like penne, rigatoni, and fusilli are ideal because they trap the cream sauce nicely. Avoid long pasta like spaghetti as it doesn't hold the sauce as well in a baked casserole.

→ How can I make this less heavy?

Substitute half the heavy cream with vegetable broth or more milk to reduce richness. You can also use Greek yogurt mixed with the cream for a tangier, lighter sauce. This doesn't affect the baking time or overall result.

→ Can I add meat to this dish?

Absolutely. Cooked Italian sausage, bacon, or diced ham work wonderfully. Brown 200-250g of meat separately before mixing it into the pasta and vegetables. This turns it into a heartier main course.

→ What should I serve alongside this casserole?

A crisp white wine like Pinot Grigio pairs beautifully. A fresh green salad with lemon vinaigrette balances the richness. Garlic bread or crusty Italian bread complement it well for soaking up any remaining sauce.

→ Why is my sauce separating or breaking?

Keep the heat low when making the cream sauce and stir constantly. High heat can cause the dairy to separate. Always add cheese off the heat or at very low temperatures. If separation occurs, whisk in a tablespoon of cornstarch mixed with cold water to stabilize it.