Save on Pinterest My kitchen smelled like butter and cheese when I pulled this out of the oven on a Tuesday night, and I realized I'd been overthinking dinner for weeks. This pasta bake came together while I was still in my work clothes, no fuss, just layers of creamy sauce clinging to every ridge of penne. The artichokes gave it a tangy brightness I didn't expect, and the golden breadcrumb crust crackled under my spoon. It's become my answer to those evenings when I want something warm and filling without the ceremony. Sometimes the best recipes are the ones that don't ask much but give everything back.
I made this for my sister when she came over unannounced, hungry and tired from a long drive. She sat at the counter while I stirred the cream sauce, and we talked about nothing important while the spinach wilted in the pan. When I served it, she went quiet for a few bites, then looked up and said it tasted like comfort. That's the moment I knew this dish had earned its place in my regular rotation. It's the kind of food that makes people feel taken care of, even when you're just winging it.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and curves catch the cream sauce beautifully, and cooking it just to al dente means it won't turn mushy in the oven.
- Artichoke hearts: Use the canned or jarred kind for convenience, they bring a briny, tender bite that balances the richness of the cream.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a hint of earthiness without overwhelming the dish.
- Yellow onion and garlic: Sautéed until soft, they form the aromatic base that makes the whole kitchen smell like an Italian grandmother is cooking.
- Heavy cream and whole milk: Together they create a sauce that's luscious but not too thick, clinging to pasta without turning gloopy.
- Freshly grated Parmesan cheese: The real stuff melts smoothly and adds a nutty, salty depth that pre-grated cheese just can't match.
- Olive oil: A tablespoon is all you need to get the onions and garlic going without any sticking.
- Dried Italian herbs: A quick shake adds oregano, basil, and thyme vibes without having to chop fresh herbs.
- Black pepper, salt, and nutmeg: The nutmeg is subtle but essential, it brings out the creaminess in a way that feels almost secret.
- Breadcrumbs and melted butter: Mixed together and sprinkled on top, they bake into a crunchy golden layer that makes every serving feel special.
Instructions
- Prep the oven and dish:
- Preheat your oven to 190°C (375°F) and grease a large baking dish with a little butter or oil. This keeps everything from sticking and makes cleanup easier later.
- Cook the pasta:
- Boil the pasta in salted water until just al dente, it should still have a slight bite since it'll finish cooking in the oven. Drain it well and set it aside while you build the sauce.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook for about 3 minutes until it softens and turns translucent. Toss in the minced garlic and stir for another minute until fragrant.
- Wilt the spinach and warm the artichokes:
- Add the spinach to the skillet and stir until it wilts down, about 2 minutes. Fold in the quartered artichoke hearts and cook for another 2 minutes to let everything mingle, then take the pan off the heat.
- Make the cream sauce:
- In a saucepan, gently heat the cream and milk over medium-low, then stir in the 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 whole mixture into your prepared baking dish, spreading it out evenly.
- Add the topping:
- In a small bowl, toss the breadcrumbs with melted butter until they're evenly coated, then sprinkle them over the casserole. Add extra Parmesan on top if you want more cheesy crust.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let it rest for 5 minutes before serving so the cream sets just a little.
Save on Pinterest I remember serving this at a small dinner party where half the guests were vegetarian and the other half swore they needed meat with every meal. No one complained, and someone even asked if I'd made it from scratch or if it was from a fancy deli. That's when I realized this dish has a way of making you look like you tried harder than you did. It's generous, satisfying, and somehow feels both homey and impressive at the same time.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in sun-dried tomatoes for a sweet-tart punch, swapped spinach for kale when that's what I had on hand, and even added roasted red peppers for extra color. If you want more protein, cooked chicken or white beans fold in beautifully without changing the character of the dish. The cream sauce is rich enough to handle additions, so trust your instincts and use what's in your fridge.
Serving Suggestions
I like to serve this straight from the baking dish, scooped onto plates with a simple green salad on the side dressed in lemon and olive oil. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the creaminess perfectly. If you're feeding a crowd, this pairs well with garlic bread or a crusty baguette for soaking up any extra sauce. Leftovers reheat surprisingly well, just add a splash of milk before warming to bring the sauce back to life.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. When reheating, I cover the portion with foil and warm it in a 180°C (350°F) oven for about 15 minutes, adding a drizzle of milk or cream if it looks dry. You can also microwave individual servings, but the breadcrumb topping won't stay as crispy.
- Let the bake cool completely before covering and storing to avoid condensation making it soggy.
- Freeze individual portions wrapped tightly in foil for up to two months, then thaw overnight in the fridge before reheating.
- Refresh the topping with a quick broil for a minute or two if you want that golden crunch back.
Save on Pinterest This pasta bake has become one of those recipes I turn to when I want to feel grounded, when the kitchen feels like the best place to be. It's simple, it's warm, and it never lets me down.
Recipe Questions & Answers
- → Can I prepare this ahead of time?
Yes, assemble the casserole up to 12 hours in advance. Cover and refrigerate, then bake when ready, adding 5-10 minutes to the cooking time.
- → What pasta shapes work best?
Short pasta like penne, rigatoni, or fusilli work well as they hold the creamy sauce. Avoid long pasta like spaghetti as it doesn't distribute the sauce evenly in a casserole.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to just al dente before mixing with the cream sauce. It will continue cooking slightly in the oven, so slightly undercooked pasta is ideal.
- → Can I use frozen spinach instead of fresh?
Yes, use about 100g frozen spinach. Thaw completely and squeeze out excess moisture before adding to prevent a watery casserole.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy, herbaceous flavors beautifully.
- → Can I add proteins to make it heartier?
Absolutely. Crumbled sausage, diced ham, or grilled chicken can be mixed into the casserole for added protein and depth of flavor.