Save to Pinterest A creamy, hearty baked pasta loaded with tender slices of steak, vibrant spinach, tangy artichokes, and a golden layer of melted mozzarella. Perfect for cozy weeknight dinners or entertaining guests.
This bake has become a family favorite for weeknights because it feels indulgent yet is surprisingly easy to prepare.
Ingredients
- Penne pasta: 8 ounces (225 g)
- Olive oil: 2 tablespoons
- Cream cheese: 1 cup (225 g), softened
- Sour cream: 1 cup (240 g)
- Grated Parmesan cheese: 1 cup (100 g)
- Italian seasoning: 1 teaspoon
- Salt and black pepper: to taste
- Flank steak: 1 pound (450 g), thinly sliced
- Garlic: 2 cloves, minced
- Fresh spinach: 1 cup (30 g), chopped
- Canned artichoke hearts: 14 ounces (400 g), drained and chopped
- Shredded mozzarella cheese: 1 cup (110 g)
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta until just al dente. Drain and set aside.
- Sauté steak:
- Heat olive oil in a large skillet over medium-high heat. Add sliced flank steak, season with salt and pepper, and sauté for 3–4 minutes until just browned. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Prepare sauce:
- In a large mixing bowl, combine cream cheese, sour cream, grated Parmesan, Italian seasoning, and a pinch of salt and pepper. Stir until smooth. Fold in chopped spinach and artichoke hearts.
- Combine ingredients:
- Add the cooked penne and sautéed steak with garlic to the creamy sauce mixture. Gently toss to coat evenly.
- Assemble bake:
- Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella evenly over the top.
- Bake:
- Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbling, and golden brown.
- Cool and serve:
- Let cool for 5 minutes before serving. Enjoy with a crisp salad or crusty bread.
Save to Pinterest Our family loves gathering around the table for this dish especially on chilly evenings, it always brings comfort and smiles.
Required Tools
Large pot, large skillet, mixing bowl, 9x13-inch baking dish, cheese grater, wooden spoon or spatula
Allergen Information
Contains Milk (cream cheese, sour cream, Parmesan, mozzarella), Wheat (pasta), Beef. May contain Soy (check labels on cheese), Eggs (in some pasta brands). Always verify ingredient labels if you have allergies.
Nutritional Information
Per serving: Calories 670, Total Fat 36 g, Carbohydrates 46 g, Protein 39 g
Save to Pinterest This pasta bake is a delicious way to upgrade your weeknight meal rotation with minimal effort.
Recipe Questions & Answers
- → How do I prevent the bake from becoming watery?
Patting the artichoke hearts dry before mixing helps reduce excess moisture. Also, drain the pasta well after boiling.
- → Can I prepare the steak ahead of time?
Yes, marinate the sliced steak for 30 minutes in olive oil, garlic, and Italian seasoning to enhance flavor before cooking.
- → What cheese alternatives can I use for a lighter dish?
Replace cream cheese with ricotta and sour cream with Greek yogurt to lighten the creamy sauce without sacrificing taste.
- → How should leftovers be stored and reheated?
Store in an airtight container in the fridge for up to 3 days. Reheat covered in the oven or microwave until warmed through.
- → Can I use different pasta types for this bake?
Yes, any sturdy pasta like rigatoni or ziti works well as they hold up to the creamy sauce and baking process.