Creamy Artichoke Pasta Bake (Printable)

Tender pasta, fresh spinach, and artichoke hearts baked in a luxurious Parmesan cream sauce. A comforting vegetarian casserole.

# What You'll 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

# 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 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 fresh spinach and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - Heat heavy cream and whole milk in a saucepan over medium-low heat. Stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts completely and sauce achieves smooth consistency, approximately 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer to prepared baking dish.
07 - Mix breadcrumbs with melted butter in a small bowl. Sprinkle evenly over casserole surface. Top with additional grated Parmesan if desired.
08 - Bake for 20 to 25 minutes until golden brown and bubbling. Allow casserole to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It transforms pantry staples into something that tastes like you spent hours in the kitchen.
  • The creamy sauce clings to every piece of pasta and vegetable, making each bite ridiculously satisfying.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded.
02 -
  • Don't overcook the pasta at the boiling stage because it continues cooking in the oven and you don't want mushy noodles.
  • Grate the Parmesan yourself instead of using the pre-shredded stuff, which has anti-caking agents that prevent it from melting smoothly.
  • Let the baked casserole rest for a few minutes before serving or the sauce will be too runny and won't cling to the pasta properly.
03 -
  • Toast the breadcrumbs in a dry skillet for a minute before mixing them with butter for an even deeper, nuttier flavor.
  • Use a mix of Parmesan and Gruyère for a more complex, slightly sweet and nutty cheese sauce.
  • If the sauce looks too thick before baking, stir in a splash of pasta cooking water to loosen it up.
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