Pin My neighbor brought this to a potluck on a rainy October evening, and I ate three helpings before asking for the recipe. The artichokes were tangy and tender, the cream sauce clung to every piece of pasta, and that golden breadcrumb crust crackled under my fork. I made it the following weekend and burned the top because I got distracted by a phone call. Even then, my husband scraped the dish clean and asked when I'd make it again.
I started making this whenever friends came over because it looks impressive but requires no fancy technique. One time I forgot to buy spinach and used arugula instead, which added a peppery bite that everyone loved. The bubbling cheese and toasted breadcrumbs always draw people into the kitchen before I even call them to the table. It's become my go to for nights when I want to feel generous without spending hours at the stove.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce perfectly, and cooking it just to al dente prevents it from turning mushy in the oven.
- Artichoke hearts: Drain them well and pat dry if they're swimming in brine, otherwise the casserole can turn watery.
- Fresh baby spinach: It wilts down to almost nothing, so don't be shy about packing it into the pan.
- Yellow onion and garlic: Sautéing them first builds a sweet, aromatic base that makes the whole dish smell like home.
- Heavy cream and whole milk: The combination gives you richness without being too heavy, and the milk keeps the sauce from breaking.
- Freshly grated Parmesan cheese: Pre grated stuff doesn't melt as smoothly, and the flavor is nowhere near as sharp and nutty.
- Olive oil: Just enough to get the onions translucent and fragrant without adding grease.
- Dried Italian herbs, black pepper, salt, and nutmeg: Nutmeg is the secret, it deepens the cream sauce in a way you can't quite name but definitely notice.
- Breadcrumbs and melted butter: This topping turns golden and crunchy, adding texture that makes every bite more interesting.
Instructions
- Prep the oven and dish:
- Preheat to 190°C (375°F) and grease your baking dish generously so nothing sticks. I use butter for this because it adds a little extra flavor to the edges.
- Cook the pasta:
- Boil it in well salted water until just al dente, then drain and set aside. It will continue cooking in the oven, so undercooking slightly is key.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then cook the onion until soft and translucent, about 3 minutes. Add garlic and stir for another minute until fragrant.
- Wilt the spinach and warm the artichokes:
- Toss in the spinach and let it collapse into the pan, about 2 minutes. Stir in the quartered artichoke hearts and cook for another 2 minutes, then remove from heat.
- Make the cream sauce:
- In a saucepan, warm the cream and milk over medium low heat, then stir in 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, mix the cooked pasta, sautéed vegetables, and cream sauce until every piece is coated. Transfer the mixture to your prepared baking dish and spread it evenly.
- Add the topping:
- Toss breadcrumbs with melted butter in a small bowl, then sprinkle evenly over the casserole. Add extra Parmesan on top if you want more cheese (I always do).
- 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 thickens slightly.
Pin The first time I served this to my in laws, my mother in law asked if I'd taken a cooking class. I laughed and told her I'd just followed my nose and tasted as I went. She took the leftovers home in a container and texted me two days later asking for the recipe. That's when I knew this dish had officially made it into my permanent rotation.
How to Store and Reheat
I always make extra because this keeps beautifully in the fridge for up to four days. Cover it tightly with foil or transfer it to an airtight container, and reheat individual portions in the microwave or the whole dish in a 180°C (350°F) oven for about 15 minutes. The breadcrumbs lose a little crunch, but a quick run under the broiler brings them back to life.
Simple Swaps and Variations
If you can't find baby spinach, kale works just as well, though you'll want to chop it finely and cook it a minute longer. I've also stirred in sun dried tomatoes and roasted red peppers for a pop of color and sweetness. Once I used orecchiette instead of penne, and the little ear shapes held onto the sauce in the most delightful way.
Pairing and Serving Suggestions
This pairs beautifully with a crisp white wine like Pinot Grigio or a simple green salad dressed with lemon and olive oil. I like to serve it straight from the baking dish at the table because it stays warm longer and feels more communal. A crusty baguette on the side is perfect for mopping up any creamy sauce left on your plate.
- Add a handful of fresh basil or parsley on top just before serving for a burst of color and freshness.
- If you want more protein, toss in shredded rotisserie chicken or cooked white beans.
- For a lighter version, swap half the cream for more milk and reduce the butter in the topping.
Pin This dish has a way of turning ordinary weeknights into something worth sitting down for. Make it once, and I promise it'll become one of those recipes you return to again and again.
Recipe Questions
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 8 hours ahead. Cover and refrigerate, then bake for an additional 5-10 minutes to account for the cold temperature. Add the breadcrumb topping just before baking for best texture.
- → What pasta shapes work best for this bake?
Short, tubular pasta like penne, rigatoni, or fusilli are ideal as they hold the cream sauce well. Avoid long pasta like spaghetti, which can be difficult to mix and serve from a casserole dish.
- → How do I prevent a watery casserole?
Make sure to drain the canned artichoke hearts thoroughly and squeeze excess moisture from the spinach after cooking. Don't overcook the pasta—al dente is essential. If your dish seems wet before baking, drain any excess liquid from the bottom.
- → What wines pair well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce beautifully. Their acidity cuts through the richness and cleanses the palate between bites.
- → Can I substitute the heavy cream?
You can use Greek yogurt or sour cream for a lighter version, though the sauce will be slightly less rich. Avoid low-fat cream, as it may curdle when heated. Add Greek yogurt off the heat and stir gently to prevent separation.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 160°C (320°F) oven for 15-20 minutes, covering with foil to prevent the top from browning too much. You can also freeze for up to 2 months; thaw overnight before reheating.