Creamy Artichoke Pasta Bake (Printable)

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

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 375°F. Grease a large baking dish with capacity of approximately 2 quarts.
02 - Bring salted water to boil in large pot. Add pasta and cook until al dente. Drain and reserve.
03 - Heat olive oil in large skillet over medium heat. Sauté onion for 3 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add spinach to skillet and cook until wilted, approximately 2 minutes. Stir in artichoke hearts and cook for additional 2 minutes. Remove from heat.
05 - In saucepan, heat heavy cream and milk over medium-low heat. Stir in Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese melts and sauce reaches smooth consistency, approximately 3 minutes.
06 - Transfer cooked pasta to large mixing bowl. Add sautéed vegetables and cream sauce. Mix thoroughly until evenly coated. Transfer mixture to prepared baking dish.
07 - In small bowl, combine breadcrumbs with melted butter. Distribute mixture evenly over casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake for 20 to 25 minutes until surface is golden and contents bubble at edges. Allow casserole to rest for 5 minutes before service.

# Expert Tips:

01 -
  • It tastes like something from a cozy Italian trattoria but comes together in under an hour on a weeknight.
  • The golden breadcrumb topping adds a satisfying crunch that contrasts beautifully with the silky cream sauce.
  • Leftovers reheat surprisingly well, and somehow the flavors deepen overnight.
  • It feels indulgent without requiring any fancy techniques or hard to find ingredients.
02 -
  • Don't skip the nutmeg, it adds a mysterious warmth that elevates the entire dish without announcing itself.
  • If your sauce looks too thick, add a splash of the pasta cooking water before baking to loosen it.
  • Let the bake rest after it comes out of the oven or the first serving will slide apart instead of holding its shape.
03 -
  • Grate your own Parmesan instead of using pre grated, the difference in how smoothly it melts is night and day.
  • Toast the breadcrumbs lightly in a dry skillet before mixing them with butter for an even deeper, nuttier flavor.
  • If you want extra richness, stir a spoonful of mascarpone or cream cheese into the sauce just before mixing with the pasta.
Go Back