Creamy Artichoke Pasta Bake (Printable Version)

A creamy, comforting casserole featuring tender pasta, fresh spinach, and marinated artichoke hearts baked in a rich Parmesan cream sauce.

# 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 Make It:

01 - Preheat oven to 375°F. Grease a large baking dish (approximately 2 quarts 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. Add garlic and cook 1 minute. Add spinach and cook until wilted, about 2 minutes. Stir in artichoke hearts and cook 2 minutes. Remove from heat.
04 - In a saucepan, heat heavy cream and milk over medium-low heat. Stir in Parmesan, Italian herbs, salt, pepper, and nutmeg. Cook, stirring constantly, until cheese melts and sauce becomes smooth, approximately 3 minutes.
05 - In a large bowl, combine cooked pasta, sautéed vegetables, and cream sauce. Mix thoroughly and transfer to prepared baking dish.
06 - In a small bowl, combine breadcrumbs with melted butter. Sprinkle evenly over casserole. Top with additional Parmesan if desired.
07 - Bake for 20 to 25 minutes until golden brown and bubbling. Allow to rest 5 minutes before serving.

# Expert Advice:

01 -
  • It transforms everyday pantry ingredients into something that feels indulgent and special without requiring culinary school skills.
  • The creamy Parmesan sauce clings to every piece of pasta and vegetable, creating bites that are rich but never heavy.
  • You can assemble it ahead of time and bake it when guests arrive, making you look effortlessly prepared.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the flavors have melded together.
02 -
  • Undercook your pasta by a minute or two because it continues cooking in the oven, and mushy pasta ruins an otherwise perfect casserole.
  • Don't skip draining the artichokes well, I once left them too wet and the sauce broke into a greasy mess instead of staying creamy.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Let the baked dish rest before serving, cutting into it immediately causes the sauce to spill out instead of clinging to the pasta.
03 -
  • Toast the breadcrumbs in a dry skillet before mixing them with butter for an even deeper, nuttier flavor on top.
  • Add a pinch of red pepper flakes to the cream sauce if you like a subtle kick of heat that doesn't overpower the other flavors.
  • Use a mix of Parmesan and Gruyère for a more complex, slightly sweet and nutty flavor profile that elevates the whole dish.
  • Let the baked casserole sit under the broiler for the last two minutes if you want an extra-crispy, deeply golden top.
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