Creamy Artichoke Pasta Bake (Print)

Creamy casserole with tender pasta, spinach, and artichoke hearts baked in a rich Parmesan sauce. Ready in 50 minutes.

# Components:

→ Pasta

01 - 12 oz short pasta such as penne, rigatoni, or fusilli

→ Vegetables

02 - 14 oz canned 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. Lightly grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add baby spinach to the skillet and cook for 2 minutes until fully wilted. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, combine heavy cream and whole milk over medium-low heat. Warm gently, then stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Continue stirring for approximately 3 minutes until cheese is completely melted and sauce reaches a smooth consistency.
06 - In a large mixing bowl, combine cooked pasta, sautéed vegetable mixture, and cream sauce. Stir until all components are evenly coated and distributed. Transfer to the prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter and toss until evenly moistened. Sprinkle the breadcrumb mixture evenly over the casserole surface. Add additional grated Parmesan if desired.
08 - Place in preheated oven and bake for 20 to 25 minutes until the top is golden brown and the casserole is bubbling around the edges. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like something from a cozy Italian trattoria but comes together in under an hour on a weeknight.
  • The artichokes add a briny sweetness that cuts through the richness of the cream and cheese.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If you skip draining the artichokes well, the whole casserole can turn soupy and lose that creamy cling.
  • Grating your own Parmesan makes a huge difference, the pre grated kind contains anti caking agents that prevent smooth melting.
  • Don't skip the resting time after baking, it lets the sauce settle and makes serving so much cleaner.
03 -
  • Reserve a cup of pasta cooking water before draining, you can stir a splash into the sauce if it seems too thick.
  • Taste the cream sauce before mixing it with the pasta and adjust the salt, it should be slightly over seasoned on its own because the pasta will dilute it.
  • If you want an extra crispy top, broil the casserole for the last 2 minutes of baking, but watch it closely so it doesn't burn.
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