Creamy Artichoke Pasta Bake (Printable version)

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

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 1 can (14 oz) 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:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring salted water to boil in a large pot and cook pasta until al dente. Drain and reserve.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add fresh spinach to the skillet and cook for 2 minutes until wilted. Fold in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, combine heavy cream and milk over medium-low heat. Gradually stir in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook for approximately 3 minutes, stirring frequently, until cheese melts completely and sauce reaches smooth consistency.
06 - Transfer cooked pasta to a large mixing bowl. Add sautéed vegetables and prepared cream sauce. Fold ingredients together until pasta and vegetables are evenly coated. Pour mixture into prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter, stirring until evenly moistened. Sprinkle mixture uniformly over casserole surface. Add additional grated Parmesan if desired.
08 - Bake at 375°F for 20-25 minutes until golden brown and bubbling at edges. Remove from oven and allow to rest for 5 minutes before portioning and serving.

# Expert Advice:

01 -
  • It transforms pantry staples and a few vegetables into something that tastes like you spent all day in the kitchen.
  • The creamy Parmesan sauce clings to every piece of pasta and soaks into the artichokes, making each bite ridiculously comforting.
  • You can prep it ahead, refrigerate it, and bake it right before dinner without any stress.
  • The buttery breadcrumb topping adds a satisfying crunch that balances the creamy interior perfectly.
02 -
  • Don't skip draining the artichokes well, excess liquid will make the sauce thin and prevent it from clinging to the pasta.
  • Undercook the pasta slightly during boiling, it continues to soften in the oven and you don't want it mushy.
  • Let the baked casserole rest for a few minutes after it comes out of the oven, it helps the sauce thicken and makes serving much neater.
03 -
  • Use freshly grated Parmesan from a wedge, it melts into the sauce seamlessly and tastes far better than the pre-grated kind.
  • Toast the breadcrumbs lightly in a dry skillet before tossing with butter for an even deeper, nuttier flavor on top.
  • If you want a richer sauce, swap half the milk for more cream, but watch it closely so it doesn't become too thick.
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