Creamy Artichoke Pasta Bake (Printable)

Tender pasta with fresh spinach and artichoke hearts in a rich Parmesan cream sauce, baked until golden and bubbling.

# What You Need:

→ Pasta

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

→ Vegetables

02 - 14 oz canned 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 It:

01 - Preheat the oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
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 spinach to the skillet and cook until wilted, approximately 2 minutes. Stir in drained artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - In a saucepan, heat heavy cream and whole milk over medium-low heat. Stir in grated Parmesan cheese, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese is melted and sauce reaches a smooth consistency, approximately 3 minutes.
06 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly, then transfer to the prepared baking dish.
07 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over the casserole surface. Top with additional Parmesan cheese if desired.
08 - Bake for 20-25 minutes until golden brown and bubbling at the edges. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It tastes like something from a cozy Italian trattoria but comes together with pantry staples and minimal fuss.
  • The creamy Parmesan sauce clings to every piece of pasta and vegetable, making each bite ridiculously satisfying.
  • You can assemble it ahead and bake it when youre ready, which is a lifesaver on busy evenings.
  • The buttery breadcrumb topping gets crispy and golden in the oven, adding texture that makes this more than just another pasta dish.
02 -
  • Do not overcook the pasta before baking, it will absorb liquid and continue cooking in the oven, so aim for firm al dente.
  • Freshly grated Parmesan makes all the difference, pre grated cheese contains anti caking agents that prevent it from melting smoothly into the sauce.
  • Let the baked pasta rest for 5 minutes after it comes out of the oven, this keeps the sauce from running everywhere when you scoop it out.
03 -
  • Toast the breadcrumbs in a dry skillet for a minute before mixing them with butter, it deepens their flavor and gives you an even more golden topping.
  • Use a shallow, wide baking dish instead of a deep one to maximize the crispy top surface, everyone will fight over those corner pieces.
  • Add a pinch of red pepper flakes to the sauce if you like a subtle kick, it wakes up the creamy flavors without overpowering the artichokes.
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