Creamy Artichoke Pasta Bake (Printable Version)

A creamy casserole of tender pasta, fresh spinach, and artichoke hearts in a rich Parmesan cream sauce.

# What You Need:

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Cook pasta in salted boiling water until al dente. 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 skillet and cook until wilted, approximately 2 minutes. Stir in quartered artichoke hearts and cook for 2 minutes more. Remove from heat.
05 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts and sauce achieves smooth consistency, approximately 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetable mixture, and cream sauce. Mix thoroughly, then transfer to prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Distribute evenly over casserole surface. Add additional Parmesan if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy Parmesan sauce coats every piece of pasta without feeling heavy or overdone.
  • Artichoke hearts add a subtle tang that cuts through the richness and keeps each bite interesting.
  • The buttery breadcrumb topping bakes into a golden crust that adds texture you'll crave.
  • It comes together in under an hour, most of it hands off while the oven does the work.
02 -
  • Don't overcook the pasta before baking, it will continue to soften in the oven and you don't want it turning to mush.
  • Drain the artichoke hearts well and pat them dry if they're packed in oil, excess liquid can make the sauce watery.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes infinitely better.
  • Let the bake rest for a few minutes after it comes out of the oven, the sauce will thicken slightly and make serving much easier.
03 -
  • Toast the breadcrumbs in the melted butter in a small pan for a minute before sprinkling them on top, it gives an even deeper golden color and nuttier flavor.
  • Add a pinch of red pepper flakes to the cream sauce if you like a subtle kick that wakes up the richness.
  • Use a mix of Parmesan and Gruyère for a more complex, slightly nutty flavor that makes the sauce feel extra luxurious.
  • If the sauce looks too thick before baking, stir in a splash of pasta cooking water to loosen it, the starch helps everything cling together.
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