Creamy Artichoke Spinach Pasta Bake (Print view)

Tender pasta, fresh spinach, and marinated artichokes combined in a rich Parmesan cream sauce and baked until golden.

# 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

# Cooking Steps:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 minutes until softened, then add garlic and cook for 1 additional minute.
04 - Add spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook, stirring continuously, until cheese melts and sauce achieves smooth consistency, approximately 3 minutes.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the casserole. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes, or until golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Ideas:

01 -
  • It tastes like a restaurant dish but uses pantry staples you probably already own.
  • The creamy Parmesan sauce clings to every piece of pasta and vegetable, making each bite deeply satisfying.
  • Leftovers reheat beautifully, so you can enjoy it twice without any guilt.
02 -
  • Do not overcook the pasta before baking, or it will turn mushy in the oven and lose its texture.
  • Drain the artichoke hearts thoroughly, because excess liquid will make the sauce watery and prevent it from clinging properly.
  • Stir the cream sauce constantly while the cheese melts, or it can seize up and become grainy instead of smooth.
03 -
  • Use freshly grated Parmesan instead of pre shredded, because it melts smoother and tastes infinitely better.
  • If the top is browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking.
  • Add a pinch of red pepper flakes to the cream sauce if you like a gentle kick of heat.
Go back