Pin It My neighbor knocked on my door one Thursday evening holding a warm baking dish wrapped in a checkered towel. She said she'd accidentally made too much dinner and thought I might want some. That artichoke pasta bake changed my entire week. The creamy sauce clung to every piece of penne, and the artichokes had this tender, almost buttery quality I hadn't expected. I asked for the recipe the next morning.
I made this for my book club last spring, doubling the recipe and baking it in two wide ceramic dishes. Everyone went quiet after the first bite, which is the best compliment a room full of chatty readers can give. One friend scraped her plate clean and admitted she'd never liked artichokes until that moment. We barely talked about the novel that night.
Ingredients
- Short pasta (penne, rigatoni, or fusilli): The ridges and hollows catch the cream sauce perfectly, and cooking it just to al dente prevents mushiness after baking.
- Artichoke hearts: Use the canned variety packed in water or brine, not oil, and quarter them so they nestle into every spoonful.
- Fresh baby spinach: It wilts down to almost nothing, adding color and a subtle earthiness without overwhelming the dish.
- Yellow onion and garlic: These build the aromatic foundation, and finely chopping the onion ensures it melts into the sauce.
- Heavy cream and whole milk: The combination creates a sauce that is rich but not overwhelmingly thick, coating each ingredient gently.
- Freshly grated Parmesan cheese: Pre grated cheese won't melt as smoothly, so take the extra minute to grate it yourself for a silky texture.
- Olive oil: Just a tablespoon to sauté the vegetables without adding heaviness.
- Dried Italian herbs, black pepper, salt, and nutmeg: Nutmeg is the secret here, adding warmth and depth that makes people ask what the mystery flavor is.
- Breadcrumbs and melted butter: This topping turns crisp and golden in the oven, providing the textural contrast that makes every bite interesting.
Instructions
- Prepare your oven and dish:
- Preheat to 190°C (375°F) and grease a large baking dish generously with butter or oil. This prevents sticking and makes cleanup easier later.
- Cook the pasta:
- Boil it in well salted water until just al dente, then drain and set aside. It will continue cooking in the oven, so underdoing it slightly is key.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the chopped onion until soft and translucent, about three minutes. Add minced garlic and stir for one more minute until fragrant.
- Wilt the spinach and warm the artichokes:
- Toss in the spinach and stir until it collapses into the pan, about two minutes. Add the quartered artichoke hearts and cook for another two minutes to warm them through.
- Make the cream sauce:
- In a saucepan, gently heat the cream and milk over medium low heat, then stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts completely and the sauce is smooth, about three 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 breadcrumbs with melted butter in a small bowl, then sprinkle them over the casserole. Add extra Parmesan on top if you want a more golden, cheesy crust.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the top is crisp and the edges are bubbling. Let it rest for five minutes before serving so the sauce settles.
Pin It One winter evening, I made this after a long, frustrating day and ate it straight from the baking dish while standing at the counter. The warmth, the cream, the slight bitterness of the artichokes, it all felt like a hug I didn't know I needed. Sometimes a casserole is more than dinner.
Customizing the Vegetables
This bake is forgiving and adaptable. I've stirred in sun dried tomatoes for a tangy sweetness, swapped spinach for kale when that's what I had on hand, and even added roasted red peppers for a smoky note. The cream sauce is a welcoming base for whatever vegetables are sitting in your fridge, so don't be afraid to experiment.
Making It Ahead
You can assemble the entire casserole up to a day in advance, cover it tightly, and refrigerate it. When you're ready to bake, let it sit at room temperature for about 20 minutes, then add an extra five minutes to the baking time. The breadcrumbs might need a quick broil at the end to crisp up if they look pale.
Serving and Pairing
This dish is rich and satisfying on its own, but a simple green salad with a sharp vinaigrette cuts through the creaminess beautifully. I like to serve it with crusty bread for soaking up any extra sauce left on the plate. A crisp white wine like Pinot Grigio or a light Sauvignon Blanc complements the Parmesan and artichokes without overwhelming them.
- Garnish with fresh parsley or basil for a pop of color and brightness.
- Serve with a side of roasted asparagus or green beans for added texture.
- Leftovers can be reheated in the oven at 180°C (350°F) covered with foil to keep them moist.
Pin It This artichoke pasta bake has become one of those recipes I return to when I need something reliable, comforting, and just a little special. I hope it finds a place in your kitchen too.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can assemble the casserole up to 8 hours ahead. Cover and refrigerate, then bake when ready, adding 5-10 minutes to the baking time. You can also prepare the components separately and combine them just before baking.
- → What pasta shapes work best?
Short, sturdy pasta shapes like penne, rigatoni, or fusilli work well as they hold the creamy sauce beautifully. Avoid thin pastas like spaghetti, which may become too soft in the baking dish.
- → How can I add more vegetables?
Try stirring in sun-dried tomatoes, roasted red peppers, mushrooms, or zucchini. You can also substitute kale or Swiss chard for the spinach. Keep the total vegetable volume around 150-200g to maintain the sauce consistency.
- → Is there a dairy-free alternative?
Substitute heavy cream with full-fat coconut milk or cashew cream, and use dairy-free Parmesan or nutritional yeast. Choose egg-free pasta if needed. The texture will be slightly different but still creamy and delicious.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy sauce and artichoke flavors perfectly. The acidity cuts through the richness and enhances the overall dining experience.
- → Can I freeze leftovers?
Yes, you can freeze the baked casserole in an airtight container for up to three months. Thaw overnight in the refrigerator and reheat gently in a 160°C oven covered with foil until warmed through, about 20-25 minutes.