Artichoke Pasta Bake (Printable Version)

Comforting pasta with artichokes, spinach, and a creamy Parmesan sauce baked until golden and bubbly.

# 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 tbsp olive oil
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg

→ Topping

14 - 1/2 cup breadcrumbs
15 - 2 tbsp unsalted butter, melted

# Directions:

01 - Preheat the oven to 375°F. Grease a large baking dish approximately 2 quarts in capacity.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes until softened, then add minced garlic and cook for an additional minute.
04 - In the skillet, add fresh spinach and cook until wilted, about 2 minutes. Stir in artichoke hearts and sauté for 2 more minutes. Remove skillet from heat.
05 - In a saucepan over medium-low heat, warm heavy cream and whole milk. Whisk in grated Parmesan, Italian herbs, salt, pepper, and nutmeg. Stir continuously until the cheese melts and the sauce is smooth, approximately 3 minutes.
06 - In a large bowl, mix the cooked pasta, sautéed vegetables, and cream sauce thoroughly. Transfer the mixture into the prepared baking dish.
07 - Combine breadcrumbs with melted butter in a small bowl. Sprinkle the mixture evenly over the casserole. Optionally, add extra Parmesan cheese on top.
08 - Bake for 20 to 25 minutes until the top is golden and bubbling. Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It comes together in under an hour and feeds four people without fussing or fancy techniques.
  • The combination of tender artichokes and wilted spinach buried in Parmesan cream feels indulgent but actually uses simple pantry staples.
  • There's something deeply satisfying about pulling a golden, bubbling casserole from the oven that tastes like you spent all day cooking.
02 -
  • Never skip the grating of fresh Parmesan cheese right before making the sauce; the anti-caking agents in pre-grated versions create a cloudy, separated sauce instead of a silky one.
  • If your sauce looks separated or grainy, turn the heat down immediately and whisk in a splash of milk to bring it back together.
  • The pasta should still be slightly firm when you drain it, not soft all the way through, because it continues cooking in the oven and the heat from the cream sauce.
03 -
  • Toast your breadcrumb topping in a dry pan with a little butter before mixing it if you want extra crunch and deeper, nuttier flavor.
  • If you don't have fresh spinach, frozen spinach works perfectly—just thaw it first and squeeze out the excess moisture so the casserole doesn't become watery.
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