Creamy Artichoke Pasta Bake (Printable)

Creamy casserole with pasta, spinach, artichokes, and Parmesan cream sauce. Vegetarian comfort food that serves 4.

# What You 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 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 Steps:

01 - Preheat oven to 375°F. Grease a large baking dish with approximately 2-quart capacity.
02 - Cook pasta in salted boiling water until just 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 garlic and cook for 1 additional minute.
04 - Add spinach and cook until wilted, approximately 2 minutes. Stir in artichoke hearts and cook for another 2 minutes. Remove from heat.
05 - Heat heavy cream and milk in a saucepan over medium-low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook while stirring until cheese is melted and sauce is 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 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over casserole. Top with additional Parmesan if desired.
08 - Bake for 20-25 minutes until golden brown and bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it but actually comes together in under an hour start to finish.
  • The artichokes add this tangy richness that makes every bite feel a little fancy without any extra effort.
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have mingled.
02 -
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a huge difference.
  • Undercook the pasta by a minute or two because it continues cooking in the oven and you don't want it turning mushy.
  • Let the baked dish rest for a few minutes before serving or the sauce will run everywhere when you scoop it.
03 -
  • Toss the cooked pasta with a tiny drizzle of olive oil before mixing with the sauce to prevent clumping if you're working in batches.
  • For an extra golden crust, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
  • If the sauce looks too thick when mixing, add a splash of the pasta cooking water to loosen it up before baking.
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