Save My neighbor knocked on the door one Sunday holding a jar of marinated artichokes she didn't need. I had a box of penne in the cupboard and half a bag of spinach wilting in the crisper. What started as kitchen improvisation turned into something I now make at least twice a month. The bubbling cheese, the golden crust, the way the artichokes soften into the cream, it all just works.
I first served this to friends who claimed they didn't like artichokes. They went quiet after the first forkful, then asked for seconds. One of them texted me two days later asking for the recipe. It's the kind of dish that changes minds and fills up plates without anyone realizing how simple it really is.
Ingredients
- Short pasta (350 g): Penne or rigatoni hold the cream sauce in their ridges, making every bite rich and satisfying.
- Artichoke hearts (400 g can): Drain them well and quarter them so they distribute evenly and don't water down the sauce.
- Fresh baby spinach (120 g): It wilts down to almost nothing, adding color and a subtle earthiness without overwhelming the dish.
- Yellow onion (1 small): Finely chopped onion becomes sweet and mellow when sautéed, building a gentle flavor base.
- Garlic (2 cloves): Minced garlic blooms in the oil and perfumes the entire casserole without turning sharp.
- Heavy cream (250 ml): This is what makes the sauce luxurious and cling to the pasta in thick, creamy waves.
- Whole milk (120 ml): A splash of milk loosens the cream just enough so it doesn't feel too rich or heavy.
- Parmesan cheese (100 g plus extra): Freshly grated melts smoothly into the sauce and creates that nutty, salty depth you crave.
- Olive oil (1 tbsp): Use it to sauté the aromatics and keep everything from sticking to the pan.
- Dried Italian herbs (1 tsp): A blend of oregano, basil, and thyme ties all the flavors together without needing fresh herbs.
- Black pepper, salt, nutmeg: Season boldly, the nutmeg adds a barely there warmth that makes people wonder what the secret is.
- Breadcrumbs (50 g): Tossed with melted butter, they bake into a golden, crunchy topping that contrasts perfectly with the creamy interior.
- Unsalted butter (2 tbsp): Melted and mixed with breadcrumbs, it helps them crisp up and turn beautifully golden in the oven.
Instructions
- Prep the oven and dish:
- Preheat your oven to 190°C (375°F) and grease a large baking dish so nothing sticks when you serve. This step takes seconds but saves you from scrubbing later.
- Cook the pasta:
- Boil the pasta in well salted water until just al dente, it will finish cooking in the oven. Drain it and set it aside while you build the sauce.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and cook the onion until soft and translucent, about 3 minutes. Add the garlic and let it sizzle for another minute until fragrant.
- Wilt the spinach and warm the artichokes:
- Toss in the spinach and stir until it collapses into the pan, then add the quartered artichoke hearts. Cook everything together for 2 more minutes so the flavors mingle.
- Make the cream sauce:
- In a separate saucepan, gently heat the cream and milk over medium low heat, then stir in the Parmesan, herbs, salt, pepper, and nutmeg. Keep stirring until the cheese melts into a smooth, velvety sauce, about 3 minutes.
- Combine everything:
- In a large bowl, toss the cooked pasta with the sautéed vegetables and pour in the cream sauce. Mix until every piece of pasta is coated, then transfer it all to your prepared baking dish.
- Add the topping:
- Mix the breadcrumbs with melted butter in a small bowl and sprinkle evenly over the casserole. Add extra Parmesan on top if you want an even cheesier crust.
- Bake until golden:
- Slide the dish into the oven and bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving so the sauce settles.
Save One evening I brought this to a potluck and watched it disappear in minutes. A friend scraped the dish clean with a piece of bread and said it reminded her of her grandmother's cooking. I didn't tell her I'd only learned to make it a few weeks earlier. Sometimes the best recipes feel like they've been around forever.
How to Store and Reheat
Let the casserole cool completely, then cover it tightly with foil or transfer portions to airtight containers. It keeps in the fridge for up to 4 days. Reheat individual servings in the microwave or warm the whole dish in a 180°C (350°F) oven until heated through. The breadcrumb topping won't be as crisp after reheating, but the creamy interior holds up beautifully.
Ways to Make It Your Own
Stir in a handful of chopped sun dried tomatoes or roasted red peppers for a sweet, tangy twist. Swap the spinach for kale if you prefer a heartier green that holds its texture. Add cooked chicken or crumbled Italian sausage if you want to make it more substantial. You can even use different cheeses like Gruyère or fontina for a richer, more complex flavor.
Serving Suggestions
This pasta bake is rich enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon and olive oil. A slice of crusty bread is perfect for soaking up any extra sauce on the plate. Pour a chilled glass of Pinot Grigio or Sauvignon Blanc alongside and you've got a meal that feels special without any fuss.
- Pair it with garlic bread or a baguette to mop up every bit of creamy sauce.
- Serve alongside roasted vegetables like zucchini or cherry tomatoes for extra color and freshness.
- Top each portion with fresh basil or parsley right before serving for a bright, herby finish.
Save This dish has become my go to when I want something cozy without spending hours in the kitchen. It's proof that a few good ingredients and a hot oven can turn an ordinary evening into something warm and memorable.
Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover it with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if baking from cold. Alternatively, prepare the components separately and combine just before baking for optimal texture.
- → What pasta shapes work best?
Short, sturdy pasta like penne, rigatoni, or fusilli are ideal as they hold the cream sauce well and integrate evenly throughout the dish. Avoid long pasta like spaghetti, which can clump and create uneven distribution of the sauce and vegetables.
- → How can I make this lighter?
Substitute half the heavy cream with Greek yogurt or use a combination of low-fat milk and cream. You can also reduce the cheese to 75g and use part-skim mozzarella mixed with Parmesan. The dish will be slightly less rich but remains creamy and satisfying.
- → What vegetables can I add or substitute?
Consider adding sun-dried tomatoes, roasted red peppers, mushrooms, or zucchini. Substitute kale, Swiss chard, or arugula for spinach. Sauté any additional vegetables with the onion to ensure even cooking throughout the casserole.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 3 months. Cool completely, transfer to an airtight container, and label with the date. Thaw in the refrigerator overnight and reheat in a 180°C oven for 15-20 minutes, covered with foil to prevent the top from browning too quickly.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy sauce beautifully. The acidity cuts through the richness of the Parmesan cream while the subtle citrus notes enhance the artichoke and herb flavors.