Creamy Artichoke Pasta Bake (Printable Version)

A creamy casserole with pasta, spinach, artichoke hearts, and rich Parmesan sauce. Vegetarian comfort food ready in 50 minutes.

# 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

# Directions:

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 according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add spinach to the skillet and cook until completely wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and whole milk over medium-low heat. Gradually stir in grated Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Continue stirring until cheese melts completely and sauce reaches a smooth consistency, approximately 3 minutes.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetable mixture, and prepared cream sauce. Mix thoroughly to ensure even coating, then transfer to the prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Distribute evenly over the casserole surface. Add additional grated Parmesan if desired.
08 - Bake for 20 to 25 minutes until the surface turns golden brown and the casserole bubbles at the edges. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes fancy but uses simple pantry staples you probably already have tucked away.
  • The creamy sauce clings to every piece of pasta without being heavy or drowning the vegetables.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can prep everything in one go and let the oven do the hard work while you clean up or relax.
02 -
  • Undercook your pasta by a full minute because it continues cooking in the oven and you don't want mush.
  • Freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese can make it gritty and separate.
  • Let the bake rest for a few minutes after you pull it out or the sauce will run everywhere when you scoop it.
03 -
  • Toast your breadcrumbs in a dry pan for a minute before mixing with butter to deepen their flavor and ensure they crisp up perfectly.
  • Use a microplane to grate a little fresh nutmeg directly into the sauce, the difference in aroma and taste is astonishing.
  • Let the garlic cook just until fragrant but not brown, burnt garlic will make the whole dish taste bitter.
  • Toss the drained pasta with a tiny bit of olive oil before mixing with the sauce so it doesn't stick together while you prep everything else.
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