Creamy Artichoke Pasta Bake (Printable)

Creamy casserole with tender pasta, fresh spinach, artichoke hearts, and rich Parmesan sauce.

# What You Need:

→ Pasta

01 - 12 oz short pasta such as 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

# Directions:

01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
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 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 an additional 2 minutes. Remove from heat.
05 - Heat heavy cream and milk in a saucepan over medium-low heat. Stir in grated Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts and sauce becomes smooth, 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 the casserole and top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until golden and bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like a fancy Italian dinner but uses pantry staples you probably already own.
  • The artichokes add a tangy richness that makes every bite interesting without being fussy.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors have settled in together.
02 -
  • Don't skip draining the artichokes well, I learned this the hard way when my first attempt came out watery and the sauce wouldn't cling.
  • Use freshly grated Parmesan instead of the powdered kind, it melts into the sauce without clumping and tastes infinitely better.
  • Let the bake rest after it comes out of the oven, those five minutes make all the difference in how cleanly it serves.
03 -
  • Toast the breadcrumbs lightly in a dry pan before mixing with butter for an even deeper, nuttier flavor on top.
  • If your sauce looks too thick before baking, thin it with a splash of pasta cooking water, the starch helps everything cling together beautifully.
  • Use a shallow, wide baking dish instead of a deep one so you get more of that crispy golden topping in every serving.
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