Creamy Artichoke Pasta Bake

There was a Sunday afternoon when I opened the fridge and found a jar of marinated artichokes I'd forgotten about, some wilted spinach that needed using, and half a box of penne. Instead of ordering takeout, I tossed everything into a baking dish with cream and Parmesan, and what came out of the oven surprised everyone at the table. The artichokes turned tender and sweet, the breadcrumb topping crisped up like golden lace, and my sister asked for the recipe before she even finished her first helping. That's how this pasta bake earned its place in my regular rotation.

I made this for a small dinner party once, and my friend who claimed she didn't like artichokes scraped her plate clean and admitted she'd been wrong for years. The key was how the artichokes softened in the oven, losing any sharpness and melting into the sauce. Since then, I've brought this to potlucks, made it on weeknights when I need something reliable, and even doubled the recipe for a crowd. It never fails to disappear.

Ingredients

• Short pasta (penne, rigatoni, or fusilli): The ridges and tubes catch the creamy sauce beautifully, and I always cook it just shy of tender since it finishes in the oven.
• Artichoke hearts: Drain them well and pat dry if they're packed in oil or brine, otherwise the sauce can get watery.
• Fresh baby spinach: It wilts down to almost nothing, so don't worry if the skillet looks overloaded at first.
• Yellow onion: Finely chopped onion melts into the vegetables and adds a subtle sweetness that balances the richness.
• Garlic: Mince it fresh for the best flavor, and don't let it brown or it will turn bitter.
• Heavy cream and whole milk: The combination makes the sauce luxurious without being too thick or cloying.
• Freshly grated Parmesan cheese: Grate it yourself from a block, pre-grated doesn't melt as smoothly and the flavor is never quite right.
• Olive oil: Just enough to sauté the vegetables and bring out their flavor.
• Dried Italian herbs: A blend of oregano, basil, and thyme works perfectly here.
• Black pepper, salt, and nutmeg: The nutmeg is subtle but essential, it deepens the creaminess in a way that feels almost magical.
• Breadcrumbs and unsalted butter: Tossing them together before sprinkling ensures every bite of topping is golden and crisp.

Instructions

Prep the oven and dish:

Preheat your oven to 190°C (375°F) and grease a large baking dish generously with butter or oil. This prevents sticking and makes cleanup so much easier.

Cook the pasta:

Boil the pasta in well-salted water until it's just al dente, with a slight bite in the center. Drain it well and set aside, it will finish cooking in the oven.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Wilt the spinach and warm the artichokes:

Add the spinach to the skillet and stir until it wilts down completely, then toss in the quartered artichoke hearts and cook for 2 more minutes. Remove the skillet from the heat.

Make the cream sauce:

In a saucepan, gently heat the cream and milk over medium-low heat, then stir in the Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts and the sauce becomes smooth and velvety, 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 the breadcrumbs with melted butter in a small bowl, then sprinkle them evenly over the casserole. Add extra Parmesan on top if you want more cheesy flavor.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, until the top is golden brown and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce can settle.

Save

One evening, I served this to my neighbor who'd just moved in, and she told me it reminded her of a dish her grandmother used to make in Tuscany. I'd never been to Italy, but somehow the artichokes and cream and Parmesan had conjured something familiar and comforting for her. That's the magic of simple ingredients cooked with care, they can travel across time and memory and feel like home.

Customizing Your Bake

This recipe is forgiving and loves additions. I've stirred in sun-dried tomatoes for a burst of tangy sweetness, swapped spinach for chopped kale when that's what I had, and even added roasted red peppers for color and smokiness. You can also toss in cooked chicken or crumbled sausage if you want to make it heartier, though the vegetarian version is satisfying enough on its own. Just keep the proportions of pasta, vegetables, and sauce roughly the same, and it will turn out beautifully.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, covered tightly. Reheat individual portions in the microwave with a splash of milk to revive the creaminess, or warm the whole dish in a low oven covered with foil. You can also assemble the entire casserole a day ahead, cover it, and refrigerate it unbaked. When you're ready, let it sit at room temperature for 20 minutes, then bake as directed, adding an extra 5 minutes if needed.

Serving Suggestions

This pasta bake is rich and filling, so I like to serve it with something bright and fresh on the side. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly, and crusty bread is essential for scooping up any sauce left on the plate. A crisp white wine like Pinot Grigio or Vermentino complements the artichokes and Parmesan without overwhelming the dish.

• Pair it with a green salad dressed in lemon and olive oil for balance.
• Serve alongside garlic bread or a warm baguette for soaking up extra sauce.
• Pour a chilled white wine or sparkling water with lemon to keep things light.

Save

This dish has a way of making an ordinary weeknight feel special, and it's one of those recipes that gets better the more you make it. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can assemble the casserole up to 8 hours in advance. Cover it with plastic wrap and refrigerate. Add the breadcrumb topping just before baking, then increase baking time by 5-10 minutes since it will be cold. You can also bake it completely, cool, and reheat at 160°C (320°F) for 15 minutes before serving.

→ What pasta shapes work best?

Short, sturdy pasta shapes are ideal for this dish. Penne, rigatoni, and fusilli work wonderfully as they hold the creamy sauce well. Avoid long pasta like spaghetti, as it becomes difficult to mix and serve uniformly in a casserole format.

→ Can I substitute the cream sauce?

For a lighter version, replace half the heavy cream with whole milk or use Greek yogurt mixed with a bit of cream. You could also use a béchamel sauce (butter, flour, milk) as an alternative. Avoid non-dairy substitutes as they may curdle when baked.

→ How do I prevent the sauce from being too thick?

The sauce should be pourable but creamy when combining with pasta. If it thickens too much while cooling, thin it with a splash of milk before adding the pasta. The pasta will continue absorbing liquid as it bakes, so aim for a slightly looser consistency than you'd want for serving.

→ What vegetables can I add or swap?

Fresh spinach can be replaced with kale, chard, or even frozen spinach (thawed and squeezed dry). Add sun-dried tomatoes, roasted red peppers, mushrooms, or zucchini for variety. Fresh broccoli florets also work well—sauté them with the onion until tender-crisp.

→ Is there a dairy-free option?

You can substitute heavy cream and milk with a combination of plant-based cream alternatives and vegetable broth. Use nutritional yeast or dairy-free Parmesan for the cheese element. Note that the texture and flavor will differ from the traditional version, and the sauce may not be as rich.